Western Cape: Sous Chef/Head Chef posted by Hospitality Hire

• Assist the Executive Chef with planning & executing all culinary activities
• Contribute to innovative, seasonal menu development
• Ensure consistency, quality & presentation of all dishes
• Supervise, train & motivate kitchen staff
• Manage inventory, food costs & supply ordering
• Uphold strict hygiene, health & safety standards
• Support events & special functions with high-quality culinary offerings

Top 5 Skills Required

1. Culinary Expertise – strong cooking and presentation skills
2. Leadership & Team Management – ability to train and inspire staff
3. Menu Development – creativity with seasonal and guest-focused dishes
4. Inventory & Cost Control – stock management and food cost optimisation
5. Food Safety & Hygiene – HACCP knowledge and compliance with regulations

Requirements

• Minimum 3–5 years’ experience in a senior kitchen role (Sous Chef/CDP level)
• Formal culinary qualification (advantageous)
• Proven ability to lead and motivate a kitchen team
• Strong knowledge of food costing, stock management & menu planning
• Commitment to hygiene, food safety & kitchen compliance
• Creativity, passion & attention to detail in every dish
• Must hold a valid South African ID

Important Application Notes

• Only candidates with relevant experience will be shortlisted
• Ensure your CV is 100% updated
• All applicants will attend a virtual introduction interview
• Must hold a valid South African ID

Recruitment aligns with the company’s Employment Equity Plan.

Join a team where culinary excellence meets creativity. Take the next step in your career with one of Cape Town’s leading hotels.