Executive Sous Chef

Job Advert Summary

The Feedem group is looking for an Executive Sous Chef is responsible for supporting the Executive Chef in delivering exceptional culinary experiences for the Executive Committee (EXCO), board members, VIP guests, and corporate functions. The role focuses on producing high-quality meals, maintaining impeccable presentation standards, and ensuring consistent service excellence within an executive hospitality environment.

Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.

We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.

We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.

Minimum Requirements

Skills and Competencies

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture – able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building – network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 3 years’ management and professional cookery experience – Essential
• Minimum of 5-8 years’ experience as a Sous Chef
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Duties and Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day’s requirements.
• Give and take culinary direction in a positive and impactful manner
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
• Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• Stay abreast with food trends as well as best practices.
• Prepare and present premium meals, refreshments, and executive dining experiences to the highest standards.
• Support the planning and execution of EXCO meetings, boardroom catering, VIP events, and special functions.
• Assist with menu development, recipe standardisation, and innovative food offerings.
• Ensure all food is prepared, plated, and served with exceptional attention to detail and presentation.
• Supervise kitchen operations and staff in the absence of the Executive Chef.
• Maintain strict compliance with food safety, hygiene, and health and safety standards.
• Monitor stock levels, control wastage, and assist with inventory management.
• Ensure executive hospitality kitchens and service areas remain clean, organised, and audit-ready.
• Support training and development of culinary team members.