JOB SPECIFICATION

Position: Executive Sous Chef

Fine Dining Style – Ultra Luxury Boutique Hotel

Location: Bantry Bay, Cape Town

Overview:

Our client seeks a proven motivated Executive Sous Chef who supports the Executive Chef in leading the kitchen brigade, ensuring the consistent delivery of exceptional culinary experiences. This role is responsible for supervising kitchen operations, maintaining high standards of food quality, hygiene, and presentation, and fostering a professional, motivated team.

Key Responsibilities:

·       Assist the Executive Chef in planning, directing, and coordinating kitchen operations.

·       Supervise, mentor, and train kitchen staff, ensuring adherence to recipes, portion control, and quality standards.

·       Monitor kitchen workflows and staff performance, providing feedback and support to maintain efficiency and morale.

·       Assist in menu planning, recipe development, and implementing special events or seasonal offerings.

·       Maintain strict compliance with health, safety, and hygiene regulations.

·       Manage inventory, food ordering, and stock rotation to minimize waste and control costs.

·       Ensure all kitchen equipment is properly used, maintained, and stored.

·       Step in for the Executive Chef when necessary, taking full operational responsibility.

·       Implement directives from the Executive Chef efficiently while maintaining standards.

·       Keep the Executive Chef informed of operational issues, staff performance, and kitchen requirements.

·       Ensure all kitchen team members follow the Executive Chef’s guidance regarding service, presentation, and quality.

·       Promote teamwork and uphold the values, vision, and standards of the organisation.

Ideal Candidate:

·       You are creative and disciplined

·       You balance innovation with consistency.

·       You mentor your team with patience, clarity and professionalism.

·       You have a keen eye for detail and a deep respect for ingredients.

·       You have an unwavering commitment to quality, teamwork, and guest satisfaction.

Qualifications & Experience

·       Formal culinary qualification or equivalent experience in a luxury hospitality environment.

·       Minimum 3 Years experience in a fine-dining or 5-star establishment, incl. Supervisory experience.

·       Strong leadership and team management skills.

·       Deep knowledge of food safety, hygiene and kitchen best practices.

·       Excellent Knowledge and communication skills.