We are seeking an Executive Sous Chef with extensive experience in high-volume, 4 or 5-star hotel kitchens , ready to take on the responsibilities of a Head Chef when required. Reporting directly to the Executive Chef, you will oversee daily kitchen operations while ensuring culinary excellence, innovation, and exceptional guest experiences . This is a career-defining opportunity for a passionate culinary professional to step into a leadership role in one of Cape Towns most iconic hotels. Experience & Requirements Minimum 35 years experience as an Executive Sous or Senior Sous Chef Formal culinary qualification or diploma (advantageous) Solid background in high-volume, 4 or 5-star hotel kitchens Strong knowledge of international cuisines and modern cooking techniques Excellent leadership, communication, and interpersonal skills Proven ability in food cost management, stock control, and supplier negotiations Must hold a valid South African ID Key competencies: Culinary excellence, leadership and team development, operational efficiency, guest-focused service, adaptability, and innovation Duties & Responsibilities Support the Executive Chef in overseeing daily kitchen operations, with the ability to step in and lead fully as required Collaborate on creative, seasonal menus that reflect modern culinary trends Maintain uncompromising quality, consistency, and presentation across all food outlets and events Mentor, motivate, and develop chefs and kitchen staff, fostering a culture of excellence and accountability Ensure accurate stock management, cost control, and supplier negotiations Uphold the highest hygiene, safety, and compliance standards Partner with the events team to design and deliver outstanding menus for functions, conferences, and banquets Research, adapt, and introduce new techniques and ideas to elevate the hotels dining experience Applicants must hold a valid South African ID, and only candidates with relevant experience will be shortlisted. Please ensure your CV is fully updated before applying. Recruitment aligns with the companys Employment Equity Plan. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President Hotel is on a journey to be recognised as a true luxury destination and offers an iconic working environment where excellence meets opportunity. Join a culinary team where excellence meets passion . Take the lead and shape extraordinary dining experiences at The President Hotel while preparing to step confidently into a Head Chef role .

Executive Sous Chef Ready to Take on Head Chef Duties The President Hotel is on a journey to be considered a true luxury destination. Our purpose is simple yet powerful: to create and inspire memorable experiences. Our vision: to become Cape Town’s most loved hotel. Set in the heart of Bantry Bay, between Cape Town’s vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother City’s most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity. We’re seeking an Executive Sous Chef , reporting directly to the Executive Chef , to join our culinary leadership team. This is a career-defining opportunity for a passionate professional who is not only committed to culinary excellence but also ready to step confidently into Head Chef responsibilities when required. Qualifications & Criteria Minimum 3-5 years’ experience as an Executive Sous or Snr Sous Formal culinary qualification or diploma (advantageous). Solid background in high-volume, 4 or 5 hotel kitchens essential Strong knowledge of international cuisines and modern cooking techniques . Excellent leadership, communication, and interpersonal skills . Proven ability in food cost management, stock control, and supplier negotiations . Must hold a valid South African ID . Key Competencies Culinary Excellence – delivering consistent, innovative, guest-focused cuisine. Leadership & Development – inspiring, mentoring, and developing high-performing teams. Operational Efficiency – strong financial acumen and streamlined kitchen management. Guest Experience Focus – ensuring dining experiences exceed expectations. Adaptability & Innovation – staying ahead of modern trends and culinary creativity. Duties & Responsibilities Culinary Leadership : Support the Executive Chef in overseeing daily kitchen operations, with the ability to step in and lead fully as required. Menu Development & Innovation : Collaborate with the Executive Chef on creative, seasonal menus that reflect the latest culinary trends. Quality Control & Presentation : Maintain uncompromising standards across all food outlets and events. Team Supervision & Training : Mentor, motivate, and develop chefs and kitchen staff, fostering a culture of excellence and accountability.