Sous Chef at Cape Town Hotel Group
Simply HR Payroll · Cape Town, Western Cape
Overview
A Cape Town hotel group is looking for an experienced Sous Chef to support the Executive Chef in running daily kitchen operations. You will lead the kitchen brigade, maintain five star food standards, manage stock and costs, and help train junior staff. This is a hands on role for a culinary professional with at least three years of Sous Chef experience in a five star hotel. Cape Town residents get preference.
About the role
Our client, a hotel group based in Cape Town, is hiring a Sous Chef to work alongside the Executive Chef. You will be at the centre of daily kitchen operations, making sure food quality and presentation stay at a five star standard while keeping the kitchen running smoothly and profitably.
What the role involves:
- Assisting the Executive Chef with daily kitchen operations and stepping in when they are away
- Supervising, motivating and training junior kitchen staff and allocating duties
- Monitoring food stock levels, placing orders with suppliers and controlling food costs and wastage
- Ensuring kitchen cleanliness, food hygiene and workplace safety standards are met
- Helping with menu planning and development and making sure all menus are well understood by the team
Please note: Cape Town residents will take preference for this position.
Requirements
- Grade 12 or Matric certificate
- Three year Hotel qualification or Diploma
- Minimum 3 years experience as a Sous Chef in a 5 star hotel
- Proven experience supervising and training kitchen staff
- Strong knowledge of kitchen operations, food preparation and presentation standards
- Experience with menu planning, stock control, purchasing and cost management
- Computer literacy, including Microsoft Office
- Excellent communication and interpersonal skills
- Strong guest relations and customer service orientation
- Professional appearance and communication
- Ability and willingness to work shifts
Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations and deputise in their absence
- Ensure consistently high standards of food preparation, presentation, quality and service
- Maintain a thorough understanding of all menus and assist with menu planning and development
- Coordinate kitchen activities for efficient service delivery
- Supervise, motivate and manage junior kitchen staff
- Allocate duties and monitor staff performance to maintain operational standards
- Train employees on menus, food preparation standards, hygiene and operating procedures
- Monitor food stock levels, rotation and daily operational requirements
- Place orders and liaise with suppliers to ensure quality ingredients are available
- Control food costs, stock usage and wastage to support budgeted profitability
- Conduct regular stock counts and ensure proper handling and storage of kitchen equipment
- Maintain high standards of kitchen cleanliness, food hygiene and workplace safety
- Ensure compliance with Health and Safety requirements and enforce correct use of protective equipment
Job details
- Organisation
- Simply HR Payroll
- Location
- Cape Town, Western Cape
- Job type
- Full time
- Experience level
- Mid (3+ years)
- Education
- Diploma
- Salary
- R20k / monthly
- Category
- Hospitality & Tourism
- Application Method
- Apply online
Success Guide
Hi there. This Sous Chef role is a solid step up if you already have a few years of kitchen leadership behind you, especially in a five star setting. When you apply, make sure your CV clearly shows your time as a Sous Chef, the size of the brigades you supervised, and the types of kitchens you worked in.
In the interview, expect questions about how you handle a busy service, control food costs, and keep hygiene standards high. Have examples ready of how you trained junior staff or solved a stock issue. And since the hotel group prefers Cape Town residents, mention your local ties if you have them. Good luck!
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