83 Chefs jobs in Cape Town

Overview

We are seeking an Executive Sous Chef with extensive experience in high-volume, 4 or 5-star hotel kitchens, ready to take on the responsibilities of a Head Chef when required. Reporting directly to the Executive Chef, you will oversee daily kitchen operations while ensuring culinary excellence, innovation, and exceptional guest experiences. This is a career-defining opportunity for a passionate culinary professional to step into a leadership role in one of Cape Town’s most iconic hotels.

• Minimum 3–5 years’ experience as an Executive Sous or Senior Sous Chef
• Formal culinary qualification or diploma (advantageous)
• Solid background in high-volume, 4 or 5-star hotel kitchens
• Strong knowledge of international cuisines and modern cooking techniques
• Excellent leadership, communication, and interpersonal skills
• Proven ability in food cost management, stock control, and supplier negotiations
• Must hold a valid South African ID
• Key competencies: Culinary excellence, leadership and team development, operational efficiency, guest-focused service, adaptability, and innovation

• Support the Executive Chef in overseeing daily kitchen operations, with the ability to step in and lead fully as required
• Collaborate on creative, seasonal menus that reflect modern culinary trends
• Maintain uncompromising quality, consistency, and presentation across all food outlets and events
• Mentor, motivate, and develop chefs and kitchen staff, fostering a culture of excellence and accountability
• Ensure accurate stock management, cost control, and supplier negotiations
• Uphold the highest hygiene, safety, and compliance standards
• Partner with the events team to design and deliver outstanding menus for functions, conferences, and banquets
• Research, adapt, and introduce new techniques and ideas to elevate the hotel’s dining experience

Applicants must hold a valid South African ID, and only candidates with relevant experience will be shortlisted. Please ensure your CV is fully updated before applying. Recruitment aligns with the company’s Employment Equity Plan.

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 Hotel is on a journey to be recognised as a true luxury destination and offers an iconic working environment where excellence meets opportunity.

Join a culinary team where excellence meets passion. Take the lead and shape extraordinary dining experiences at The President Hotel while preparing to step confidently into a Head Chef role.

Key Responsibilities:

- Develop and maintain menus that meet the needs and preferences of our diverse guest population, while also considering dietary restrictions and food allergies onboard the cruise ship

- Manage and train a team of sous chefs, line cooks, and other kitchen staff to ensure efficient and effective operations

- Oversee all food purchasing, inventory, and cost control measures to maintain budget and profitability

- Collaborate with other departments, including dining room and bar staff, to ensure a seamless dining experience for our guests

- Maintain high standards of food safety and sanitation, following all necessary regulations and guidelines

- Continuously review and improve upon our culinary offerings to keep up with industry trends and guest feedback

- Foster a positive and professional work environment for all kitchen staff, promoting teamwork and open communication

- Conduct performance evaluations and provide ongoing training and development for kitchen staff

- Participate in onboard events and activities, showcasing your culinary skills and engaging with guests

- Keep up-to-date with current food trends and techniques, incorporating them into menu planning and execution

Requirements:

- 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant or hotel

- Proven track record of successfully managing and leading a culinary team

- Strong knowledge of international cuisine and the ability to create innovative and diverse menus

- Excellent communication, organization, and time-management skills

- Ability to work in a fast-paced and ever-changing environment

- Experience with food purchasing, inventory, and cost control

- Knowledge of food safety and sanitation regulations

- Culinary degree or equivalent experience preferred

Overview

Executive Sous Chef

• 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.

• 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.

• 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.

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.

Overview

Faircape Health provides the full continuum of care at six world-class healthcare facilities located on-site at six luxury retirement villages. We are seeking an experienced and motivated Sous Chef to join our Restaurant and Catering team at Noordhoek Manor in the Southern Suburbs. This facility is located just over Ou Kaapse Weg, a 10-minute drive from Blue Route Mall. In this role, you will report to the Senior Sous Chef and will take full responsibility for overseeing the kitchen in their absence. You will lead a talented team of chefs, ensure consistency and quality in every service, and contribute to the overall success of our dining operations. If you are passionate about inspiring a team, crafting outstanding meals, and working in a supportive and dynamic environment, this is the perfect opportunity to take your career to the next level.

At Faircape, we value our employees and offer a range of benefits, including:

• A collaborative and supportive environment where you’ll work alongside experts who share your passion for making a meaningful impact.
• Additional leave rewards for long-term commitment.
• Recognition for your dedication through quarterly performance bonuses.
• Exclusive discounts on high-speed internet, ensuring you stay connected.

• Assist the Senior Sous Chef with management of all subordinate staff.
• Mentoring chefs, ensuring proper weekly training and adherence to food safety standards as well as policies and procedures.
• Fostering a positive and collaborative work environment among kitchen staff.
• Preparing meals according to set recipes and meal specifications.
• Supervise the cooking process from preparation to plating, ensuring consistency in flavor, presentation and ingredient quality.
• Supervise and prepare daily healthcare meals, including rotating 3-course menus every four weeks, while also producing high-quality meals and baked goods for the café to ensure sufficient supply.
• Monitor and record proper food temperatures during cooking and service.
• Collaborate with the team to efficiently manage stock variances, ensuring accurate inventory levels and minimising discrepancies.
• Maintaining a clean and organised kitchen environment and ensuring to follow health and safety guidelines.
• Ensuring that daily food safety documents and paperwork are up to date.

• Chef's diploma/qualification from a registered tertiary education provider.

• Proven experience in a Sous Chef capacity
• Knowledge of food quality management and standardisation.
• Maintaining an excellent physical condition and stamina.
• Proficient in various cooking and baking techniques.
• Understanding of health and safety requirements in a kitchen.

• Culinary Expertise: Meticulous attention to detail in ensuring ingredients are prepared consistently and to high standards. Strong understanding of flavor profiles, ingredient pairings, and culinary trends.
• Adaptability in Cooking Styles: Ability to prepare dishes across various cuisines and dietary preferences
• Leadership: Exceptional ability to inspire, guide, and manage a team effectively.
• Adaptability and Flexibility: Quick to adjust to changing circumstances and demands.
• Problem-Solving: Proactive in identifying challenges and implementing effective preventative solutions.
• Communication: Clear and concise delivery of information to ensure understanding and alignment.
• Commitment to Excellence: Dedicated to maintaining high standards and delivering superior quality.
• Attention to Detail: Meticulous in following specifications and ensuring accuracy.
• Organisational Skills: Highly skilled in managing tasks and priorities efficiently.

• Clear health record
• Clear criminal record
• Clear credit record
• Provide written references with your application.

You will work 16.25 shifts per month, from 06h30 to 18h30, Monday to Sunday. Flexibility is required to accommodate the standby procedure of the company.

Faircape offers a competitive salary, which is dependant on experience, qualifications, skills and attributes.

Should you not receive a response within 2 weeks of applying, please consider your application unsuccessful.

• Mid-Senior level

• Full-time

• Management and Manufacturing

Referrals increase your chances of interviewing at Faircape Group. Get notified about new Sous Chef jobs in Noordhoek, Western Cape, South Africa.

Overview

• Assist the Executive Chef in managing the kitchen operations, including food preparation, menu planning, and inventory management
• Supervise and train kitchen staff, ensuring they adhere to all safety and sanitation standards
• Oversee the preparation and presentation of all meals, ensuring they meet the company's high standards of quality and presentation
• Monitor food costs and work with the Executive Chef to develop cost-effective menus
• Collaborate with other departments, such as dining room and bar staff, to ensure a seamless dining experience for our guests
• Maintain a clean and organized kitchen, following all safety and sanitation guidelines
• Adhere to all company policies and procedures, including those related to food safety and hygiene

• Minimum of 3 years experience as a Sous Chef in a high-volume, fine dining establishment
• Culinary degree or equivalent experience
• Strong knowledge of various cooking techniques and cuisines
• Excellent leadership and communication skills
• Ability to work well under pressure and in a fast-paced environment
• Passion for creating delicious and visually appealing dishes
• Willingness to work long hours and adapt to a flexible schedule
• Fluency in English (additional languages are a plus)

If you have a passion for cooking and a desire to provide exceptional dining experiences to our guests, we would love to hear from you. Apply now to join our team as a Sous Chef on board cruiseships.

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.

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.

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.

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

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

• 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.

Ready to Join? If you're ready to take your career to new heights and be part of something truly special, we want to hear from you! Apply now or send your resume to and embark on a journey filled with excitement, growth, and endless possibilities.

Due to the large number of CV's received, only candidates that meet the minimum requirements will be contacted. If you have not heard back from us in 2 weeks, please consider your application as unsuccessful.

• Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products,
• maximising revenue through controlling operational efficiencies and productivities,
• operating equipment and stock, in line with Company standards.

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chefs Association and other relevant culinary accreditation
• 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie