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Job Summary
Hospitality Hire is assisting an established hotel in the appointment of an experienced Executive Sous Chef to support a large, high-volume Food & Beverage operation. As the hotel continues its journey toward refined, luxury-focused service delivery, strong kitchen leadership is essential. This senior culinary role supports the Executive Chef in managing busy hotel kitchens and is suited to a disciplined, hands-on leader with proven hotel experience, strong organisational skills, and the ability to perform under pressure. This role is ideal for a culinary professional who combines technical excellence with people management and operational control. Key Responsibilities Kitchen Operations & Service Delivery Support the Executive Chef in the day-to-day management of large, busy hotel kitchens Ensure consistent food quality, presentation, and portion control across all outlets Maintain high culinary standards during peak service periods Lead from the kitchen floor with a hands-on, structured management approach Leadership & Team Management Supervise; train, and develop junior chefs and kitchen brigade members Assist with staff scheduling, performance management, and discipline where required Maintain strong kitchen leadership, structure, and clear communication Foster a professional, accountable, high-performance kitchen culture Menu Execution & Quality Control Assist with menu implementation, recipe consistency, and standard operating procedures Ensure correct food preparation methods and cooking techniques are applied Monitor food presentation and plating in line with brand standards Stock Control, Costing & Administration Assist with food cost control, stock ordering, receiving, and stock takes Minimise wastage and ensure effective portion and yield management Support kitchen administration, reporting, and operational planning Compliance & Food Safety Ensure full compliance with health, safety, hygiene, and food safety regulations Enforce HACCP standards and hotel policies at all times Maintain clean, safe, and well-organised kitchen environments Minimum Requirements Matric or equivalent qualification Relevant professional culinary qualification Proven experience as an Executive Sous Chef or Senior Sous Chef Minimum 5 years’ experience in large, busy hotel kitchens Experience within 4- or 5-star hotel environments Strong kitchen management and leadership skills Solid understanding of food cost control, stock management, and kitchen administration Ability to perform under pressure in a high-volume operation CV must be fully updated prior to submission Key Skills & Attributes Strong operational kitchen leadership Excellent organisational and time-management skills Calm; disciplined, and decisive under pressure Strong people management and communication skills High attention to detail and quality standards Hands-on; structured, and team-focused leadership style What’s on Offer Opportunity to work within a large-scale, high-volume Food & Beverage operation Exposure to a hotel focused on refined service and culinary consistency Career growth within a luxury-driven hospitality environment Competitive salary and employee benefits Recruitment is aligned with the client’s Employment Equity Plan. If you do not hear from Hospitality Hire within two weeks of the closing date, please consider your application unsuccessful.
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