Senior Sous Chef/Head Chef

Senior Sous Chef – Palm House Boutique Hotel

Location: Cape Town, Western Cape
Employment Type: Full-time
Department: Food & Beverage / Culinary
Reports To: Executive Chef

About Palm House

Palm House Boutique Hotel is a luxury boutique property in Cape Town with a strong focus on exceptional hospitality, culinary excellence, sustainability and South African food culture. Our culinary offering spans Palm Terrace Restaurant, De Tafel fine-dining restaurant and 1920 Bar.

We are looking for an experienced and passionate Senior Sous Chef to join our culinary leadership team and play a key role in maintaining and elevating our food standards across the property.

The Role

The Senior Sous Chef will work closely with the Executive Chef and wider kitchen leadership team to oversee daily kitchen operations, ensuring consistently high standards of food quality, presentation, hygiene, cost control and team performance.

This is a hands-on leadership position suited to a chef who is confident managing a busy professional kitchen, developing junior chefs, maintaining discipline and structure, and delivering food to a consistently high standard.

The successful candidate should have a strong interest in South African ingredients, sustainability, seasonality, provenance and contemporary culinary techniques.

Key ResponsibilitiesKitchen Operations

• Assist the Executive Chef with the overall management of kitchen operations.
• Lead and supervise kitchen teams during service.
• Ensure smooth preparation and execution of breakfast, lunch, dinner, functions and special events.
• Maintain consistently high standards of food quality, taste, presentation and portion control.
• Ensure all dishes are prepared according to approved recipes, specifications and presentation standards.
• Coordinate preparation, mise en place and service across kitchen sections.
• Ensure effective communication between kitchen, front of house and management.
• Step into the Executive Chef's role when required.

Food Quality & Culinary Standards

• Maintain high culinary standards across all outlets.
• Monitor consistency of dishes and ensure recipes and specifications are followed.
• Assist with menu development, specials and seasonal menu changes.
• Support the development of innovative dishes using local, seasonal and indigenous ingredients.
• Ensure responsible and sustainable sourcing practices are followed where applicable.
• Maintain strong awareness of current culinary trends and industry standards.

Team Leadership & Training

• Lead, coach and develop junior chefs and kitchen staff.
• Conduct regular training and skills development within the kitchen team.
• Allocate daily duties and ensure staff are appropriately positioned for service.
• Monitor staff performance, attendance, punctuality and adherence to kitchen procedures.
• Maintain a professional, respectful and disciplined kitchen environment.
• Assist with recruitment, onboarding and performance management where required.
• Lead by example and maintain a strong work ethic.

Cost Control & Stock Management

• Assist with monitoring food cost and kitchen profitability.
• Ensure correct portioning and minimise food waste.
• Monitor stock levels and communicate ordering requirements.
• Conduct stock counts and assist with stock control procedures.
• Ensure correct receiving, storage, labelling and rotation of products.
• Maintain effective use of ingredients and minimise unnecessary wastage.
• Work with the Executive Chef and management team to achieve food-cost targets.

Hygiene, Health & Safety

• Maintain exceptional standards of kitchen cleanliness and hygiene.
• Ensure compliance with food safety and occupational health and safety requirements.
• Ensure correct temperature control, storage and food-handling procedures.
• Monitor cleaning schedules and kitchen sanitation.
• Ensure equipment is used correctly and maintained in good working condition.
• Report equipment faults, maintenance issues and safety concerns immediately.

Administration & Procedures

• Ensure all kitchen SOPs are followed.
• Complete required daily kitchen checks and documentation.
• Assist with menu costing, recipe development and production planning.
• Monitor preparation lists, par levels and stock requirements.
• Assist with kitchen scheduling and operational planning.
• Maintain accurate communication with the Executive Chef regarding operational issues.

Requirements

• Minimum 5 years' professional kitchen experience, with previous Sous Chef or Senior Sous Chef experience.
• Experience in a luxury hotel, fine-dining restaurant or high-end hospitality environment is highly advantageous.
• Relevant culinary qualification.
• Strong knowledge of modern culinary techniques and professional kitchen operations.
• Proven ability to lead and motivate a kitchen team.
• Strong understanding of food cost, stock control and waste management.
• Excellent knowledge of food hygiene and safety standards.
• Ability to work under pressure in a fast-paced environment.
• Excellent organisational and communication skills.
• Strong attention to detail.
• Professional appearance and conduct.
• Flexible availability, including evenings, weekends and public holidays.
• Valid South African work eligibility.

The Ideal Candidate

We are looking for someone who is:

• A strong culinary leader who can command a kitchen while developing their team.
• Hands-on and operationally driven, rather than purely administrative.
• Passionate about exceptional food and hospitality.
• Creative, disciplined and highly organised.
• Committed to consistency and attention to detail.
• Comfortable working with premium ingredients and refined culinary techniques.
• Interested in South African food culture, heritage ingredients and sustainability.
• Commercially aware and understands the importance of food cost and profitability.
• Able to maintain composure and professionalism under pressure.
• A natural mentor who enjoys developing young chefs.
• Ready to take responsibility and ownership of kitchen operations.

What We Offer

• The opportunity to work within a luxury boutique hotel environment.
• Exposure to multiple culinary concepts and service styles.
• Opportunities to contribute to menu development and culinary projects.
• Professional development and skills training.
• A dynamic and creative working environment.
• The opportunity to work with South African, indigenous and sustainably sourced ingredients.
• Career growth within the Palm House culinary team.

Only shortlisted candidates will be contacted.

Pay: R25 000,00 - R32 000,00 per month

Work Location: In person