Sous Chef - Banqueting

In brief

**Overview** This role is for a Sous Chef - Banqueting at The President Hotel, described as Cape Town’s Most Loved Hotel. The position involves developing culinary leadership alongside experienced chefs, shaping a kitchen focused on creativity, consistency, and exceptional dining experiences. The company offers a competitive salary, company contributions toward benefits, additional company perks, and a team culture that encourages contribution and growth. **What you will do** * Support the Executive Chef with menu planning, recipe development, and presentation standards. * Supervise daily kitchen operations, maintaining consistent flavour, portion sizes, and plating. * Mentor and train kitchen staff to strengthen skills and professional standards. * Support staff scheduling, task allocation, and efficient kitchen workflow. * Implement and monitor standard procedures for recipes, preparation, and presentation. * Conduct regular tastings and quality checks. * Maintain HACCP, hygiene, sanitation, and allergen-management standards. * Inspect kitchen, preparation, and storage areas, ensuring ingredients are handled and stored correctly. * Oversee inventory, stock rotation, and ingredient quality while minimising waste. * Maintain accurate stock and food-costing records. * Take ownership of kitchen performance and resolve operational issues proactively. * Lead by example through professionalism, reliability, and accountability. **Requirements (from the original advert)** * Culinary degree or equivalent professional qualification. * Minimum 5 years’ experience in high-end or luxury kitchens. * At least 2 years’ experience in a supervisory or management role. * Experience within luxury or fine-dining establishments is preferred. * Strong knowledge of contemporary cooking techniques, ingredient sourcing, and menu costing. * Proven ability to lead, coach, and inspire a diverse kitchen team. * Excellent attention to flavour, presentation, portioning, and consistency. * Sound understanding of food safety, hygiene, HACCP, and allergen management. * Experience with inventory management, stock rotation, food costing, and waste control. * Strong organisational, communication, and problem-solving skills. * Ability to remain calm and make sound decisions during high-pressure service. * Creativity and innovation while maintaining established culinary and brand standards. **Who should apply** The ideal candidate for this Sous Chef - Banqueting role is a culinary professional with a degree or equivalent qualification, possessing at least 5 years of experience in high-end or luxury kitchens, with a minimum of 2 years in a supervisory or management capacity. Experience in luxury or fine-dining settings is preferred. They should have strong technical culinary knowledge, including contemporary cooking techniques, ingredient sourcing, and menu costing, coupled with a sound understanding of food safety, hygiene, HACCP, and allergen management. This individual must demonstrate a proven ability to lead, coach, and inspire a diverse kitchen team, along with experience in inventory management, stock rotation, food costing, and waste control. Essential qualities include excellent attention to detail regarding flavour, presentation, portioning, and consistency, strong organisational, communication, and problem-solving skills, and the capacity to remain calm and make sound decisions under pressure. Creativity and innovation are expected, balanced with the ability to maintain established culinary and brand standards. **Deadline** Not specified **Reference** Original posting: https://www.jobmail.co.za/jobs/tourism-hospitality/other-tourism-hospitality/cape-town/sous-chef-banqueting-id-7601230 Source: jobmail

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• At least 2 years of experience.

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