Sous Chef (PH023) at The President Hotel

• We’re 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 hotel’s dining offerings innovative and competitive.

Requirements:

• Minimum 3–5 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.