Cape Town: Sous Chef (Hotel) posted by HotelJobs

A leading luxury hotel in Cape Town is seeking an experienced and passionate Sous Chef to join its dynamic culinary team. With a thriving Food & Beverage department and a focus on delivering refined, memorable dining experiences, this is an opportunity to work in one of the citys most exciting luxury hospitality environments. About the Role The Sous Chef plays a pivotal role in supporting the Executive Chef to deliver exceptional cuisine across multiple outlets. Youll be hands-on in kitchen operations, ensuring consistency, creativity, and precision at every level, from menu design to final plating. This position requires strong technical skills, an eye for detail, and a commitment to maintaining the highest standards of quality, hygiene, and guest satisfaction. Key Responsibilities Culinary Leadership & Execution Assist in menu planning, recipe development, and presentation standards. Supervise daily kitchen operations to ensure precision in flavour, portioning, and plating. Mentor and train kitchen staff, fostering professional growth and team excellence. Hygiene; Safety & Compliance Maintain strict compliance with HACCP and all food safety standards. Conduct regular inspections of kitchen, prep, and storage areas. Ensure all ingredients are handled, stored, and prepared correctly. Quality & Consistency Uphold and implement Standard Operating Procedures for all recipes and plating. Conduct regular tastings and quality checks to ensure consistency. Manage inventory and minimize waste through effective stock control. Accountability & Operational Excellence Support scheduling, task delegation, and kitchen workflow. Maintain accurate records of stock rotation, food costs, and inventory. Lead by example, demonstrating professionalism, discipline, and reliability. Qualifications & Experience Culinary degree or equivalent qualification. Minimum 5 years experience in luxury or fine-dining kitchens. At least 2 years in a supervisory or leadership role. In-depth knowledge of modern cooking techniques, ingredient sourcing, and menu costing. Preferred Skills Background in 4- or 5-star hotel or fine-dining environments. Strong leadership and mentoring abilities. Exceptional attention to taste, presentation, and consistency. Deep understanding of hygiene, safety, and allergen management. Excellent organisational and communication skills. Ability to perform calmly under pressure. A passion for innovation and creativity while maintaining brand integrity.