42 Chefs jobs in Cape Town

Join to apply for the Executive Sous Chef role at The Capital Hotels, Apartments & Resorts

2 days ago Be among the first 25 applicants

Join to apply for the Executive Sous Chef role at The Capital Hotels, Apartments & Resorts

This range is provided by The Capital Hotels, Apartments & Resorts. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything!

WHY WORK FOR US?

Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don’t manage managers, we are all simply doers.

Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don’t need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined

Description:

The Sous Chef is responsible for assisting the Head Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• 1 - 2 years previous experience as an Executive Sous Chef in a 4/5-star hotel
• Previous Restaurant experience advantageous
• A’la Carte and Banqueting experience essential
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Restaurants

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Cape Town, Western Cape, South Africa 5 days ago

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City of Cape Town, Western Cape, South Africa 1 week ago

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Cape Town, Western Cape, South Africa 2 months ago

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Cape Town, Western Cape, South Africa 1 month ago

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Cape Town, Western Cape, South Africa 2 months ago

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Cape Town, Western Cape, South Africa 2 months ago

Constantia, Western Cape, South Africa 2 days ago

Cape Town, Western Cape, South Africa ZAR18,000.00-ZAR20,000.00 1 month ago

Southern Suburbs, Western Cape, South Africa 3 days ago

Cape Town, Western Cape, South Africa 2 months ago

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Parow, Western Cape, South Africa 1 month ago

Cape Town, Western Cape, South Africa 4 months ago

Parow, Western Cape, South Africa 1 month ago

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Cape Town, Western Cape, South Africa 5 days ago

Cape Town, Western Cape, South Africa 2 weeks ago

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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.

Join to apply for the Sous Chef role at The President Hotel

2 days ago Be among the first 25 applicants

Join to apply for the Sous Chef role at The President Hotel

Get AI-powered advice on this job and more exclusive features.

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 Town's most loved hotel.

Set in the heart of Bantry Bay, between Cape Town's vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother City's 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.

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
  
  

• 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
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Other
• Industries Hotels and Motels

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Get notified about new Sous Chef jobs in Cape Town, Western Cape, South Africa .

City of Cape Town, Western Cape, South Africa 1 week ago

Cape Town, Western Cape, South Africa 2 months ago

Southern Suburbs, Western Cape, South Africa 1 week ago

Cape Town, Western Cape, South Africa ZAR20,000.00-ZAR25,000.00 1 week ago

Cape Town, Western Cape, South Africa 5 days ago

City of Cape Town, Western Cape, South Africa 2 weeks ago

Parow, Western Cape, South Africa 1 week ago

Parow, Western Cape, South Africa 2 days ago

Cape Town, Western Cape, South Africa 2 months ago

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Cape Town, Western Cape, South Africa 2 days ago

Cape Town, Western Cape, South Africa 1 week ago

Cape Town, Western Cape, South Africa 1 week ago

Cape Town, Western Cape, South Africa 2 weeks ago

Parow, Western Cape, South Africa 4 days ago

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Parow, Western Cape, South Africa 2 weeks ago

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Cape Town, Western Cape, South Africa 4 days ago

City of Cape Town, Western Cape, South Africa 2 days ago

Parow, Western Cape, South Africa 2 weeks ago

Parow, Western Cape, South Africa 1 week ago

Parow, Western Cape, South Africa 1 day ago

Cape Town, Western Cape, South Africa 4 months ago

Cape Town, Western Cape, South Africa 2 weeks ago

Cape Town, Western Cape, South Africa 3 weeks ago

Cape Town, Western Cape, South Africa ZAR6,500.00-ZAR6,500.00 2 weeks ago

Cape Town, Western Cape, South Africa 1 week ago

Parow, Western Cape, South Africa 1 month ago

Cape Town, Western Cape, South Africa 1 week ago

Cape Town, Western Cape, South Africa 2 weeks ago

Parow, Western Cape, South Africa 2 weeks ago

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Cape Town, Western Cape, South Africa ZAR6,500.00-ZAR6,500.00 3 days ago

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• Assist the Executive Chef with planning & executing all culinary activities
• Contribute to innovative, seasonal menu development
• Ensure consistency, quality & presentation of all dishes
• Supervise, train & motivate kitchen staff
• Manage inventory, food costs & supply ordering
• Uphold strict hygiene, health & safety standards
• Support events & special functions with high-quality culinary offerings

1. Culinary Expertise †strong cooking and presentation skills
2. Leadership & Team Management †ability to train and inspire staff
3. Menu Development †creativity with seasonal and guest-focused dishes
4. Inventory & Cost Control †stock management and food cost optimisation
5. Food Safety & Hygiene †HACCP knowledge and compliance with regulations

• Minimum 3†years†experience in a senior kitchen role (Sous Chef/CDP level)
• Formal culinary qualification (advantageous)
• Proven ability to lead and motivate a kitchen team
• Strong knowledge of food costing, stock management & menu planning
• Commitment to hygiene, food safety & kitchen compliance
• Creativity, passion & attention to detail in every dish
• 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
• Must hold a valid South African ID

About the Company

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service. Excellent guest satisfaction can only be achieved through the smooth running of an extremely hygienic kitchen and preparation area, waste and stock control and well-trained employees.

About the Role

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service.

Responsibilities

Culinary:

• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Keep control of the ordering from delivery to issuing to different departments.
• Maintain food quality and presentation standards.
• To ensure food is prepared promptly.
• Report necessary problems and shortages.
• Liaise with group food custodian on all new ideas and suggestions.
• Always be available to help with stock-taking measures and assist with the capturing of it.
• Ensure that all HACCP standards are maintained.
• Ensure that the kitchen equipment is clean and in working order at all times.
• To ensure minimum wastage of raw and cooked materials.
• Keep up to date with current promotions and new products.
• Make sure all Village N Life rules and regulations are implemented at all times throughout the kitchen.
• Supervise the quality of food, work, and produce in the kitchen.

Management:

• Maintain uniform standards.
• Roster Employees.
• Manage HR-related issues within Kitchen.
• Manage the hygiene of kitchen staff Keeping cleaning rosters, timesheets, order sheets, and maintenance rosters up to date and implemented.
• Maintain correct staffing levels.
• Correct disciplinary procedures and actions to be enforced at all times.
• To ensure that all staffing issues are dealt with in the correct manner.
• To maintain the status quo in the kitchen environment thus assisting to eliminate uncalled disciplinary problems.
• Keep staff personal information up to date in their files.
• Carry out instructions given by management.
• Maintain the tidiness of all storerooms, fridges, and freezers.
• Kitchen is in a hygienic, clean and orderly fashion at all times.
• Ensure that the facilities file is up to date and being correctly implemented.
• Have detailed documents on opening and closing procedures of the kitchens.
• To contribute and be involved in meetings and daily handovers.

Qualifications

• Grade 12 or Equivalent.
• Professional Cookery Certificate/ Culinary Diploma is essential.

Experience:

• Previous experience in the same or similar position in a 4/5 star hotel.
• Familiar with all duties and procedures in the Kitchen.

Personal attributes:

• Reliable, responsible, and dependable to fulfil obligations.
• Attention to detail.
• Willingness to lead, take charge and offer direction.
• Ability to multitask.
• Show initiative by taking control of a task.
• Excellent communication skills.
• Friendly and service orientated.
• Good Managerial and Leadership Skills.
• Able to work Shifts.

Position: Sous Chef FT - Bakery

Location: Table Mountain Casino Resort

Department: Food and Beverage

ID: 3143

Under general direction from the Bakery Chef, responsible for maintaining an efficient bake shop operation by preparing hot and cold pastry and dessert items in accordance with production requirements, recipes and established policies and procedures. Ensuring that department standards are met in regards to food quality, presentation and safety. Support Bakery Chef to develop team towards continuous innovation and productivity throughout the Food and Beverage Operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Maintains all food preparation standards in a safe, accident-free environment.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

• Prepare a wide variety of goods such as cakes, cookies, pies, pastries and breads.
• Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.
• Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget.
• Ensures production of prep items; checks prep lists and determines what items are needed for the day.
• Delegate daily tasks to bakers ensuring tasks are completed efficiently and up to standard.
• Sets up workstation according to restaurant guidelines.
• Ensures that the proper amounts of baked goods have been prepared in accordance with the production sheets.
• Teaches all kitchen employees the skills required of their specific position, including but not limited to, the use and care of the steel, the use of knives and other culinary tools. Keeps safety and sanitation uppermost in mind.
• Supervises the production, preparation and presentation of all dessert foods for the casino food outlets to ensure that a quality, consistent product is produced.
• Ensures optimum staffing levels by coordinating the schedules of the staff.
• Maintains a safe, orderly and sanitized kitchen.
• Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality.
• Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
• Achieves financial objectives by monitoring labor and food costs to budgetary requirements.
• Ensures food service outlet functions are executed in accordance with gaming, health, sanitation regulations and established policies and procedures.
• Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
• Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up
• Maintain menus and food quality up to standards.
• Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
• Directs activities to one or more workers assisting with preparing and serving meals.
• Maintains a good communication with co-workers and maintains a positive and professional work environment.
• Contributes to a team effort and accomplishes related results as required.
• Manage, lead, and monitor the daily production of culinary operation in assigned area. Consistently enforce and uphold all Casino, Food and Beverage Policies and Procedures to ensure quality standards and processes are met.
• Oversee one or more of the Casino’s restaurants or food outlets and assist in any special events or product preparation. Oversee product preparation, setup, production and breakdown of catering events as assigned.
• Assist in the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs with the Executive Sous Chef and Executive Chef.
• Responsible for cleanliness and organization of the kitchen areas including at events, as well as sanitation and safety of all equipment following ServSafe principles.
• Prepare inventories, requisition supplies, and track delivered products.
• Assist in the progression of Team Member career development plans through mentoring and coaching.
• Performs other duties as required.

Access to Sensitive Areas: Food and Beverage Operations, and Food and Beverage Storage Areas.

Signatory Authority: Department orders, catering forms, requisitions and personnel related forms.

High School Diploma or GED is required unless waived by Human Resources Management. Three (3) years related food service experience in baking pastry and advanced cake decorating required, including two (2) years in a supervisory capacity. Associates Degree in Culinary Arts or related field and AFC certification preferred. ServSafe certification required. Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required. Demonstrated ability to understand cost control methods pertaining to individual menu items. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

• Knowledge of food preparation methods and techniques.
• Knowledge of operation of food preparation equipment and machinery.
• Knowledge of dessert and baking recipe creation.
• Knowledge of operation of holding ovens and baking ovens.
• Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, mixers, knives, and dish machines.
• Skill in supervising and managing assigned staff.
• Skill in dessert decorating and presentation.
• Skill in overseeing the preparation and quality of food.
• Ability to work in a busy, fast-paced work environment and to perform in a professional appearance and manner.
• Ability to work well under pressure.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to maintain confidentiality.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, prepare and cook foods for prolonged periods. Employee will be required to grab, reach, pull, bend stoop, kneel, crouch, lift and/or move up to 50 pounds. Employee will be required to use hands to seize, hold, grasp, turn, or otherwise, in order to copy, whisk, slice, stir, juice and/or other cooking techniques.

While performing the duties of this position, the work environment is mainly indoors with moderate to loud noise level and employee may be exposed to heat from ovens and ranges and occasionally exposed to cigarette smoke and may be required to work outdoors.

MUST BE ABLE TO WORK NIGHTS, WEEKENDS AND HOLIDAYS

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We are seeking a highly skilled and passionate Sous Chef to join our culinary team at Urchin Restaurant , part of the prestigious Regency Hotel Cape Town .

This is an opportunity to work in a fine‑dining environment that celebrates Modern Coastal Cuisine and the rich flavours of the Western Cape, while delivering world‑class hospitality .

Requirements:

• 6–8 years professional kitchen experience, with at least 3 years in a senior or sous chef role
• Recognized culinary qualification
• Proven background in fine dining or luxury hotels
• Strong leadership, training, and kitchen management skills
• Creativity and technical precision with a passion for seasonal, locally sourced produce
• Ability to perform under pressure and maintain the highest standards of quality and hygiene

What we offer:

• An inspiring, innovative kitchen environment
• The chance to work with top‑tier ingredients and a talented team
• A platform to showcase creativity while upholding the Urchin brand standards
• Competitive package and opportunities for career growth within Hyatt

If you are ready for a new adventure in one of Cape Town’s most exciting culinary destinations, we’d love to hear from you.

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