Job Description

We are now accepting applications for an Executive Sous Chef - ready to step into a Head Chef role. This position will assist with the overall management and control of the culinary department, working closely with the Executive Chef to oversee Food Production, Food Service, Catering, Banqueting, and Back of House operations.
You will also be responsible for supporting the culinary vision across multiple restaurants, bars, and event venues, maintaining exceptional standards of taste and presentation, and ensuring innovative menus that reflect both international trends and local inspiration.
The ideal candidate will have excellent interpersonal skills and the ability to lead with confidence, motivating colleagues and engaging effectively with both team members and guests.
Essential Requirements

• Recognised Culinary Diploma or equivalent professional qualification
• 8 - 10 years of progressive culinary experience
• 3 - 5 years in a senior role as a Senior Sous Chef, Executive Sous Chef, or Head Chef within a 5-star hotel or luxury resort environment
• Strong banqueting and large-scale operations experience
• Proficiency in MS Office; knowledge of kitchen management systems and strong financial acumen will be advantageous
• Proven ability to lead and motivate a diverse culinary team
• Strong knowledge of HACCP, hygiene regulations, and health & safety compliance
• South African citizen with a valid ID
• Willingness to work weekends, public holidays, and shifts as required

Key Duties & Responsibilities

• Support the Executive Chef in developing and executing the culinary vision, aligned with guest expectations and brand standards
• Lead, motivate, and mentor the kitchen brigade across outlets, banqueting, and in-room dining
• Contribute to menu design and seasonal innovations
• Ensure uncompromising standards of taste, presentation, and consistency
• Collaborate with Food & Beverage, Events, and Procurement to deliver smooth operations
• Monitor food costs, portion control, and supplier performance to ensure profitability
• Recruit, train, and inspire future culinary leaders
• Ensure adherence to HACCP, hygiene regulations, and all health & safety standards
• Assist with the execution of VIP events, banquets, and functions
• Champion sustainability and eco-friendly sourcing initiatives
• Engage with guests when appropriate, gathering feedback to improve experiences

PLEASE NOTE:
The Company's Employment Equity Plan will be considered in all appointments. Should you not be contacted within two weeks of the closing date, please consider your application unsuccessful.

Skills Required