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Executive Sous Chef 


At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion




Job Summary


Lead the Team in all organization matters.

Ensure the quality and standards as per One&Only are kept and followed.

The given hand book with the rules and responsibility is followed strictly.

Ensure all important information is communicated with the direct supervisor.

All HACCP standards are followed and improved consistently.

All guest requests will be handled with care and accommodated where possible.

Maintain highest levels of personal hygiene and grooming at all times, as per standard.

Assist Executive Chef to lead the Team in the assigned area.

Consistently train the Subordinates, to ensure the standards are maintained.

Take charge of Areas in absence of Executive Chef. 

Ensure the operating equipment is maintained, including ensuring inventory levels are in order.

Ensure daily and weekly ordering of products is in line with to the Occupation of the Resort.

Ensure the destined outlet is performing as per set targets and expected innovation. 


Key Duties and Responsibilities

  • Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
  • Create new products determined by clientele.
  • Ensure that all mise- en place is correctly prepared according to set standard as per each outlet detailed in the MEP lists, prior to commencing service.
  • Demonstrate excellent product knowledge of all food and special functions held at the resort.
  • Participate in the service of any special functions or events organized by the resort.
  • Monitor systematically the performance of the department, as per daily briefings, feedback sessions from HOF, chefs and colleagues, and observation from the pass, intervene immediately if deviations occur.
  • Attend the daily Department Head meeting in absence of the Executive Chef.
  • Present oneself in a way which enhances the overall guest experience, by adding life and energy into each outlet.
  • Ensure all food requisitions are prepared within the time parameters set by the resort and always display attributes of genuine hospitality.
  • Conduct performance appraisals (1 Assessment and 1 Review Annually), for kitchen employees.
  • Establish and maintain smooth personal and work relationships in the kitchen.
  • Remain current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
  • Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
  • Perform any additional or special duties, as directed by the Executive Chef.
  • Ordering and keeping fair stocks against business requirements.
  • Minimize wastage through creative recycling.
  • Ensure expired dates are labeled on products that are required.
  • Do regular spot checks on all expiry items.
  • Be responsible of the daily market list during the absence of the Executive Chef.
  • Maintain highest levels of personal hygiene and grooming at all times, as per standard.
  • Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
  • Ensure kitchen and back areas are thoroughly clean at all times.
  • Ensure equipment is cleaned, when necessary or according to their schedules.
  • Maintain and create a working environment that reflects a sense of place.
  • Attend the daily kitchen briefings.
  • Continuously train and motivate subordinates to ensure resorts standards are maintained.
  • Delegate responsibilities to staff and ensure tasks are completed.
  • Ensure that channels of communication are respected and information is disseminated to the correct receivers.
  • Conduct a daily briefing prior to service.
  • Attend all training carried out by the Training Department as per demands of business
  • Assist HOD Chefs with in-depth training of staff
  • Attend daily F&B briefing and monthly F&B meeting.
  • Attend a monthly communication meeting.
  • Ensure a daily briefing prior to service and a de- briefing, once week with team members
  • Assist in the process of recruiting new employees for each of the respective kitchen.
  • When driving resort’s buggies, ensures that rules and regulations are followed at all times.
  • Handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
  • Ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
  • Practice proper telephone etiquette with colleagues and resort’s guests.
  • Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
  • Know and apply resort’s Policies & Procedures, including those for the emergency situations.
  • Ensure maintenance work is reported daily and completed/ verified with a weekly walk around.
  • Ensure all fixed assets are well maintained.
  • Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
  • Ensure all activities are carried out honestly, ethically and within the parameters of the SA Law.
  • Ensure that all tasks assigned by superiors are completed immediately, unless stipulated otherwise in writing.
  • Complete and efficient setting up of the respective kitchen.
  • Training of staff and their performance in accordance with the training department and on an individual basis.
  • Practice attendance and punctuality according to rostered times.
  • Achievement of food cost for the kitchen an imperative.


Skills, Experience & Educational Requirements

  • Culinary Diploma and 10 years work experience.
  • Work experience in various different types of cuisine and kitchen set up (banquette, main kitchen, outlet kitchen)
  • 5 star hotel work experience
  • Fluent in English
  • Intermediate HACCP certified
  • Intermediate Computer skills
  • Leadership program certified


Date Posted: 04 August 2022

Closing Date: 11 August 2022


Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.