Sous Chef - Banqueting

About the role

The President Hotel in Cape Town is looking for a Sous Chef for its banqueting kitchen. The role supports the Executive Chef in menu planning, recipe development and presentation standards, and oversees daily kitchen operations, staff mentoring and food safety. The hotel describes itself as Cape Town's most loved hotel and is building a kitchen committed to creativity, consistency and exceptional dining.

Key responsibilities

• Support the Executive Chef with menu planning, recipe development and presentation standards.
• Supervise daily kitchen operations and keep flavour, portion sizes and plating consistent.
• Mentor and train kitchen staff to raise their skills and professional standards.
• Help with staff scheduling, task allocation and efficient kitchen workflow.
• Implement and monitor standard procedures for recipes, preparation and presentation.
• Carry out regular tastings and quality checks.
• Maintain HACCP, hygiene, sanitation and allergen-management standards.
• Inspect kitchen, preparation and storage areas and ensure ingredients are handled and stored correctly.
• Oversee inventory, stock rotation and ingredient quality while minimising waste.
• Maintain accurate stock and food-costing records.
• Take ownership of kitchen performance and resolve operational issues proactively.

Required profile

• Culinary degree or equivalent professional qualification.
• At least 5 years' experience in high-end or luxury kitchens.
• At least 2 years' experience in a supervisory or management role; experience in luxury or fine-dining establishments is preferred.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Sound understanding of food safety, hygiene, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Ability to stay calm and make sound decisions during high-pressure service.

Required skills

• Contemporary cooking techniques, ingredient sourcing and menu costing.
• Attention to flavour, presentation, portioning and consistency.
• Strong organisational, communication and problem-solving skills.
• Creativity and innovation while maintaining established culinary and brand standards.

What we offer

• A competitive salary.
• Company contributions toward benefits and additional company perks.
• An outstanding team culture where you can contribute, grow and feel part of the team.