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Senior Sous Chef - Iconic 5-Star Wine Estate Hotel - Franschhoek | Sl
HotelJobs Wednesday, 02 September 2026Job Summary
Senior Sous Chef - Iconic 5-Star Wine Estate Hotel - Franschhoek, Western Cape Kendrick Recruitment is searching for an exceptional, technically gifted and passionate Senior Sous Chef for one of South Africa's most celebrated luxury hotel properties - a visually extraordinary estate hotel set on 30 private acres in the heart of the Franschhoek Valley, forming part of a prestigious South African luxury hotel collection. This is a senior kitchen role with a particular focus on fine dining excellence. Working closely with the Executive Chef across the hotel's main dining experience, the successful candidate will bring creative flair, meticulous standards and strong leadership to a kitchen that serves some of the most discerning guests in the country. Please note: Winelands-based candidates or those willing to relocate to the Franschhoek area will be given strong preference. This is a live-out position. A pre-employment polygraph test is a condition of employment. Minimum Requirements: Minimum 3 years' experience in a Senior Sous Chef or Sous Chef role within a 5-star hotel or leading fine dining restaurant - essential Formal culinary qualification - The 14-19 Hospitality and Catering Diploma, City and Guilds Diplomas in Professional Cookery, BTEC HND in Professional Cookery or Foundation Degree in Culinary Arts Creative cooking skills in line with international trends and fine dining best practice - essential Proven ability to supervise and develop junior kitchen staff Strong understanding of food costing, stock management and waste reduction Experience managing guest dietary requirements and liaising directly with guests Solid understanding of kitchen hygiene, HACCP compliance and equipment maintenance Ability to assist with rostering, ordering and supplier meetings Excellent written and verbal communication skills Reliable; detail-oriented and dedicated with a proactive approach Flexible to work nights, weekends and public holidays Stable work history with contactable references Key Responsibilities: Work closely with the Executive Chef and other Sous Chefs to complete daily kitchen operations and uphold fine dining standards Create and contribute to daily menus with beautiful, creative dishes aligned to international trends Research and identify unique, seasonal produce to set the menu apart Supervise junior kitchen staff on daily food production and maintain consistently high standards Manage daily dietary requirements and liaise with guests where necessary Handle guest complaints promptly and professionally Assist with staff rostering, ensuring all sections are adequately covered Conduct daily team briefings to align on guest expectations and service delivery Manage daily ordering needs for supplies and fresh produce Meet with suppliers to ensure all produce and ingredients meet menu requirements Oversee monthly stock takes and assist with food cost management Maintain the highest standards of kitchen hygiene, equipment upkeep and storage Conduct disciplinary procedures where required in line with company policy Package: Competitive salary dependent on experience Live-out position Please note: Pre-employment polygraph testing is a condition of employment Should you feel you are the right fit for this role, please apply with your updated CV, a detailed food portfolio, contactable references and a recent head and shoulders photo ASAP! ? Please Note: If you do not receive feedback within 7 working days, kindly consider your application unsuccessful.
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