Executive Sous Chef – High-Volume Catering & Events - Cape Town

Pay

R 30 000 – R 35 000 per month

Type

Permanent

Experience

3–5 years

Level

Senior

Sector

Hospitality & Catering

Closes

in 24 days

Recruiter

Hospitality Jobs Africa · All jobs at Hospitality Jobs Africa

About the role

Executive Sous Chef – High-Volume Catering & Events- Cape Town

Essential: Candidates must come from a large-scale catering background and have strong HOT KITCHEN experience.

We are recruiting an experienced Executive Sous Chef for a busy Cape Town catering and events operation handling both daily catering orders and large sporting functions.

This is a high-volume production environment, with major event days involving up to 800 meal packs, so we need someone who is used to working at scale. You should be comfortable with volume production, tight deadlines and the level of organisation required to get large quantities of food out of the kitchen on time and to a consistent standard.

This is very much a hot kitchen role. We are looking for someone who is strong operationally and can work closely with the Executive Chef across production, menu planning, quality control and the day-to-day running of the kitchen.

The role

You’ll be involved in planning and managing daily production as well as preparing for sporting fixtures and other functions. Every event has different requirements, so menus change regularly and the kitchen is constantly producing something new.

We therefore need someone who is creative and comfortable with menu development, but who also understands the discipline behind large-scale catering. Previous development chef experience would be an advantage.

You’ll support the Executive Chef with:

• High-volume hot kitchen production
• Daily production planning and prep schedules
• Menu development and recipe standardisation
• Portion control and presentation
• Menu costing and food cost management
• Stock control, ordering and wastage
• Kitchen systems, administration and reporting
• Quality control before food leaves the production kitchen
• Food safety, hygiene and kitchen standards
• Supervising and supporting the kitchen team during busy production periods and functions

The kitchen operates as a Halaal kitchen. Previous Halaal kitchen experience is not essential, as the procedures and requirements can be taught.

What they're looking for

Who we are looking for

• You should have solid experience in large-scale catering, contract catering, banqueting, stadium hospitality, event catering or a similarly high-volume operation.
• Hotel or restaurant experience on its own will not be enough for this role unless you can also demonstrate genuine large-volume production experience.
• You’ll need to be strong on kitchen systems and reporting, understand food cost and stock control, and be confident working with production schedules and changing event requirements.
• We are looking for someone who can step up and take charge when required, but who is also comfortable working as the Executive Chef’s right hand.

Working hours

The company aims for a five-day working week where operationally possible, but this is not a Monday-to-Friday position.

A large part of the business involves sporting events, so weekend work is part of the role, as well as occasional evenings, match days and public holidays. There may also be an occasional six-day week during particularly busy periods or around major events.

You need to be comfortable working around the event calendar rather than fixed office hours.

Salary: R30,000 – R35,000 per month | NEGOTIABLE

This is a good opportunity for a strong Sous Chef who already understands high-volume catering and is ready to take on more responsibility within a busy events-driven kitchen.

If you have not heard back from us within the next two weeks, please consider your application as unsuccessful on this particular occasion.

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