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Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.



People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.



People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Are you passionate about crafting culinary delights that leave a lasting impression?

We are currently seeking an Executive Sous Chef to join our vibrant team at Radisson Hotel & Convention Centre Johannesburg, OR Tambo; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.
  
  

• Proven experience as an Executive Sous Chef or similar role
• Excellent communication and the ability to lead and work well with others
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Experience of working with IT systems on various platforms
  
  

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

• Seniority level Not Applicable

• Employment type Full-time

• Job function Other
• Industries Hospitality

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Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Are you passionate about crafting culinary delights that leave a lasting impression?

We are currently seeking anExecutiveSous Chef to join our vibrant team at Radisson Hotel & Convention Centre Johannesburg, OR Tambo; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.

• Proven experience as an Executive Sous Chef or similar role
• Excellent communication and the ability to lead and work well with others
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Experience of working with IT systems on various platforms

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

Company Description

NH Hotels offers trustworthy experiences based on three main pillars: value for money, the best location to connect with the city, and service with a human touch. NH Hotels’ remarkable products and services meet the expectations of the guests looking for functional urban hotels with a natural and fresh style and friendly service that makes the experience both surprising and enjoyable.

NH Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

Planning and Organising :

• To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality:

• Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards
• Lead Task Force Missions on behalf of the hotel, to support the opening of new NH Hotels/MINT properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef:

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety:

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean.

Working with Others:

• They always try to anticipate and exceed the needs of customers and colleagues
• They use their own initiative and good judgement to solve problems in a calm and efficient way
• They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
• They act with personal professionalism and integrity at all times

Taking Responsibility:

• They always conduct business honestly and fairly. They keep sensitive information confidential.
• They can prioritise their workload effectively and be organised and structured at work
• They manage their time and pay attention to detail. They know their jobs,and are able to work without close supervision.
• They display a positive attitude, even under pressure. They personally check their work to ensure its accuracy.

Delivering Results:

• They are committed to meeting and exceeding all performance standards
• They constantly look to develop their own professional skills and abilities
• They perform job tasks in line with established policies and procedures
• They always try to provide a top-quality experience to all our guests.

Diploma in Hospitality or Culinary Qualification

+- 3 years Excetuvie Sous Chef Expirience

3. Job Specifications:

Proficiency in English and computer literate

Ability to make sound decisions in a manner consistent with the essential job functions.

Be self-motivated, a strong team player and enable to work under pressure

Work location: at the head office but should be able to travel upcountry occasionally

Able to communicate and work effectively with others

Enthusiastic and efficient

Able to solve spontaneous problems

Fair and honest in work

Able to legally work in South Africa

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Are you passionate about crafting culinary delights that leave a lasting impression?

We are currently seeking a Executive Sous Chef to join our vibrant team; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.

• Proven experience as a Executive Sous Chef or similar role
• Excellent communication and the ability to lead and work well with others
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Experience of working with IT systems on various platforms

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development —helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful . We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives .

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference —in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion , we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences . If you need any adjustments during the application process, please let us know.

• Support the Head Chef in managing all aspects of kitchen operations
• Lead and mentor the culinary team, fostering creativity and precision
• Deliver consistently excellent à la carte, seasonal, and breakfast buffet offerings
• Collaborate on menu development, daily specials, and seasonal updates
• Oversee stock control, purchasing, and supplier relations
• Maintain strict hygiene, safety, and compliance standards
• Manage kitchen scheduling and labour costs efficiently
• Deputise for the Head Chef during absences

• Diploma or formal culinary qualification from a recognised institution
• Valid food safety and hygiene certification
• Minimum 3 years experience as Senior Sous Chef / Executive Sous Chef in an upmarket bistro, fine dining, or boutique hotel
• Proven expertise in à la carte service, seasonal menu creation, and breakfast buffet presentation
• Strong leadership and team development skills
• Solid knowledge of menu costing, GP%, and stock management
• South African citizenship or valid residency (no work permits offered)
• Excellent communication, time management, and organisational abilities

• Assist in managing all daily kitchen operations, from prep to pass
• Lead and mentor chefs across all sections, maintaining 5-star standards
• Oversee mise en place, stock control, and equipment care
• Uphold HACCP and food safety compliance across all outlets
• Support menu development, cost control, and supplier management
• Deliver strong back-of-house organisation and time-sensitive service during high-volume periods
• Provide hands-on leadership during service and events
• Promote a team culture of accountability, skill-building, and pride

• Experience as an executive sous chef or strong senior sous in a luxury hotel or fine dining setting
• Passion for modern cuisine, plating finesse, and flavour innovation
• Strong organisational and interpersonal skills
• Ability to stay calm and lead under pressure in a busy operation
• Up-to-date knowledge of kitchen hygiene regulations and cost management
• A collaborative mindset with the drive to train and motivate teams
• Flexibility to work shifts, weekends, and public holidays

Executive Sous Chef

Are you passionate about culinary excellence and ready to take the next step in your career? We are looking for an experienced, motivated, and detail-oriented Executive Sous Chef to join our dynamic culinary team. In this key leadership role, you’ll work closely with the Executive Chef to deliver exceptional dining experiences, maintain the highest food quality standards, and drive innovation in kitchen operations.

What You’ll Do

• Lead Kitchen Operations: Oversee daily kitchen activities, ensuring a smooth workflow, high productivity, and unwavering commitment to food safety and quality.
• Quality Assurance: Maintain strict standards for food preparation, presentation, taste, and hygiene. Regularly inspect all dishes and food storage.
• Team Development: Lead, train, and inspire a diverse kitchen team. Promote a culture of accountability, energy, and teamwork through mentoring and consistent process adherence.
• Collaboration: Work closely with the Executive Chef, F&B Manager, and service teams to ensure seamless alignment between kitchen output and guest expectations.
• Inventory & Stock Management: Oversee ordering, stock control, and proper storage. Optimize stock rotation, minimize waste, and ensure accurate record-keeping.
• Guest Experience: Occasionally engage with guests to enhance their dining experience and quickly address feedback with professionalism.
• Systems & Procedures: Uphold all health, safety, and kitchen operational protocols. Maintain clear, accurate documentation regarding stock usage and wastage.

About You

• Experienced as an Executive Sous Chef or Senior Sous Chef within a high-end kitchen.
• Comprehensive knowledge of kitchen operations, food safety, and inventory control.
• Demonstrated leadership skills in supervising and developing kitchen staff.
• Strong communication and interpersonal abilities.
• Exceptional time management, organizational, and multitasking capabilities—especially under pressure.
• Meticulous attention to detail in food quality and presentation.
• Proficient in ordering procedures and cost control.
• Flexible to work shifts, including weekends and public holidays.

Why Join Us?

• Be part of an innovative, collaborative, and passionate culinary team.
• Opportunity for career growth in a reputable, high-standard kitchen environment.
• Work in a culture that values excellence, creativity, and continuous learning.

Our client is seeking to appoint an excellent candidate to take up the position of Temporary Sous-Chef on a wine farm in the Cape Winelands / Franschhoek.

6 Month Contract.

Requirements:

• Excellent culinary skills, formal culinary training
• Impeccable health and hygiene standards
• Excellent attention to detail, and the ability to execute duties efficiently
• The ability to work in a team
• A person with an impeccable sense of responsibility
• Previous experience in a busy upmarket establishment (approx. 80 seats)
• Previous experience in working in an open kitchen will be advantageous.