Banqueting Sous Chef

About the role

The Capital Hotels is hiring a Banqueting Sous Chef in Cape Town, Western Cape, South Africa. The Sous Chef assists the Executive Chef and Executive Sous Chef with food production across the restaurant, conferences and banqueting, room service and other food outlets, and acts as Second-In-Charge when the Executive Sous Chef is absent. The position covers supervision, food production and administration.

Key responsibilities

• Assist the Executive Chef and Executive Sous Chef with food production in the restaurant, conferences and banqueting, room service and other food outlets
• Develop and cost menus and orders, and develop recipes
• Maintain the highest professional food quality and sanitation standards
• Take charge of the kitchen and its operations when the Executive Sous Chef is not present

Required profile

• Matric
• Culinary Arts Diploma or similar
• Previous experience as a Sous Chef in a 4/5-star hotel
• A la carte and banqueting experience is essential; previous restaurant experience is advantageous
• Relocation costs are at your own expense if you live outside the city where the hotel is located

Required skills

• Hands-on problem-solving and staying calm under pressure
• Customer service driven, with strong communication and active listening
• Team player who can lead by example and delegate effectively
• Attention to detail, honesty and trustworthiness
• Professional appearance and well-spoken

Salary: R15,000 to R20,000 per year, permanent full-time position.