Sous Chef
Pepperclub Hotel, Cape Town Reports to: Executive Chef / Executive Sous Chef
Pepperclub Hotel is recruiting a passionate, experienced, and driven Sous Chef to join our Kitchen Brigade. This leadership role is responsible for supporting the Executive Chef in delivering exceptional culinary experiences while ensuring the highest standards of food quality, consistency, hygiene, and operational excellence. The successful candidate will be an inspiring leader who thrives in a fast-paced five-star environment and is committed to developing people while maintaining outstanding kitchen standards.
About the Role
As Sous Chef, you will play a key leadership role in the day-to-day management of the kitchen, overseeing food production, supervising the culinary team, and ensuring every dish reflects Pepperclub's commitment to excellence. You will assist in driving operational efficiency, food cost control, staff development, and compliance with food safety standards while living our RAISE values of Responsibility, Accountability, Integrity, Service, and Excellence.
Key Responsibilities
Kitchen Operations & Food Quality
Deliver exceptional food quality, consistency, and presentation across all kitchen sections.
Supervise daily food preparation and service to ensure smooth kitchen operations.
Maintain recipe consistency, portion control, and plating standards.
Conduct regular quality checks before and during service.
Support menu execution and ensure all dishes meet Pepperclub's five-star standards.
Team Leadership & Development
Lead, motivate, and supervise the kitchen brigade during service.
Provide coaching, mentoring, and on-the-job training to develop culinary talent.
Promote teamwork, accountability, and a positive kitchen culture.
Assist with staff performance management and succession planning.
Lead by example through professionalism, discipline, and strong leadership.
Food Cost Control & Kitchen Administration
Monitor food costs, portion control, stock usage, and waste management.
Support stock control, ordering, and inventory management using FIFO principles.
Assist with menu planning and cost-effective production.
Ensure accurate kitchen documentation, requisitions, and stock records.
Identify opportunities to improve efficiency while maintaining quality.
Hygiene, Health & Safety
Maintain full compliance with HACCP and all food safety regulations.
Ensure kitchen cleanliness, sanitation, and equipment maintenance standards are consistently met.
Monitor temperature logs, cleaning schedules, and food storage procedures.
Promote a safe working environment and ensure all health and safety procedures are followed.
Report maintenance, hygiene, or safety concerns promptly.
Communication & Operational Coordination
Work closely with the Executive Chef and Front of House teams to ensure seamless service delivery.
Communicate effectively with Stores, Finance, and other departments regarding operational requirements.
Attend daily briefings and contribute to operational planning.
Support service recovery and resolve operational challenges calmly and professionally.
Living the RAISE Values
Take ownership of kitchen operations and service delivery.
Lead with integrity, professionalism, and respect.
Support colleagues across departments to achieve exceptional guest experiences.
Demonstrate accountability and excellence in every aspect of the role.
Requirements
Grade 12 / Matric.
Professional Diploma in Culinary Arts or Advanced Cookery qualification.
Minimum 4 to 6 years' culinary experience, with at least 2 years in a supervisory or Sous Chef role within a 4 to 5-star hotel.
Strong culinary knowledge and advanced cooking techniques.
Excellent understanding of HACCP, food safety, hygiene, and kitchen compliance.
Experience with food costing, budgeting, stock control, and inventory management.
Strong leadership, coaching, and people management skills.
Computer literacy including MS Office and kitchen stock management systems.
Excellent organisational and communication skills.
Ability to work under pressure in a fast-paced kitchen environment.
Flexibility to work shifts, weekends, and public holidays.
Personal Attributes
Passionate about culinary excellence and guest satisfaction.
Calm, organised, and confident under pressure.
Strong leadership presence with integrity and professionalism.
Highly detail orientated with exceptional quality standards.
Collaborative, approachable, and supportive of team development.
Adaptable, proactive, and solution focused.
Committed to delivering exceptional hospitality and living the RAISE values every day.
If you are passionate about creating exceptional culinary experiences, enjoy leading high-performing teams, and are committed to delivering five-star dining experiences, we would love to hear from you.
