Job Description

The President Hotel is on a journey to be considered luxury.

Our purpose is simple yet powerful: to create and inspire memorable experiences.

Our vision: to become Cape Towns most loved hotel.


Set in the heart of Bantry Bay, between Cape Towns vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother Citys most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.


Were seeking a

Sous Chef

to join our culinary leadership team and play a pivotal role in delivering unforgettable dining experiences. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities:

Culinary Leadership

Assist the Executive Chef in overseeing daily kitchen operations, ensuring the smooth delivery of consistently high-quality dishes.

Menu Development & Innovation

Collaborate on creative, seasonal menus that highlight fresh ingredients, modern techniques, and align with guest expectations.

Quality Control & Presentation

Maintain the highest standards of taste, texture, and presentation across all food outlets and events.

Team Supervision & Training

Lead, mentor, and motivate kitchen staff, fostering a culture of excellence, teamwork, and continuous growth.

Inventory & Cost Management

Monitor stock levels, manage orders, and control food costs to optimize efficiency and minimize waste.

Health, Safety & Compliance

Ensure strict adherence to hygiene, health, and safety regulations, promoting a safe and professional working environment.

Events & Banqueting Support

Work closely with the events team to craft bespoke menus and deliver exceptional dining experiences for conferences, banquets, and special occasions.

Continuous Development

Stay ahead of culinary trends, integrating new techniques and ideas to keep the hotels dining offerings innovative and competitive.

Requirements:

Minimum 35 years experience as a Sous Chef or strong Senior Chef de Partie stepping up

Formal culinary qualification or diploma advantageous

Solid background in high-volume, 4 or 5 hotel kitchens

Strong knowledge of international cuisines and modern cooking techniques

Excellent leadership, communication, and interpersonal skills

Proven ability to manage food costs, stock control, and supplier negotiations

Must hold a valid South African ID

Key Competencies:

Culinary Excellence

- Skilled in delivering consistent, innovative, and guest-focused cuisine.

Leadership & Development

- Ability to inspire and develop a high-performing kitchen team.

Operational Efficiency

- Strong knowledge of stock control, costing, and kitchen workflow.

Guest Experience Focus

- Dedicated to delivering memorable dining experiences.

Adaptability & Innovation

- Passion for modern food trends and the creativity to bring them to life.

Package on offer:

Basic TBA, 50/50 contribution to provident, company contribution to medical aid.

Important Application Notes:

Must hold a valid South African ID

Only candidates with relevant experience will be shortlisted

Ensure your CV is 100% updated

All applicants will attend a virtual introduction interview

Recruitment aligns with the companys Employment Equity Plan.

Join a culinary team where excellence meets passion. Help shape the dining experience at one of Cape Towns leading hotels while inspiring unforgettable memories.