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Job Summary
High-End Restaurant in Cape Town is looking for an experienced and hands-on Sous Chef to support the Head Chef in leading its kitchen team. The successful candidate will oversee food preparation, service coordination, team development and cost control ; ensuring a consistently exceptional dining experience and taking responsibility for the kitchen in the Head Chef’s absence. Duties: Culinary Delivery & Service: Lead preparation and service, ensuring dishes meet approved recipe, presentation and quality standards. Check taste, seasoning, temperature, portions and presentation before dishes leave the kitchen. Coordinate kitchen sections and allocate resources to maintain efficient service. Ensure preparation lists, mise en place, handovers and closing duties are completed accurately and on time. Work closely with Front of House to ensure clear communication and smooth service. Handle dietary requirements, allergies and special requests according to approved procedures. Manage kitchen operations in the Head Chef’s absence. Menu Development & Product Quality: Assist with recipe testing, seasonal menu changes and the introduction of new dishes. Maintain recipe, yield, portion and plating standards. Monitor ingredient quality, availability and storage, reporting concerns promptly. Contribute practical ideas informed by relevant culinary trends. Respond professionally to guest feedback and escalate concerns where required. Team Leadership & Development: Supervise; brief and coach the kitchen team, setting clear daily priorities. Allocate duties according to skills, workload and anticipated business levels. Identify training needs and support practical training, cross-training and development. Address performance, conduct and attendance concerns through company procedures. Assist with rosters, leave planning and overtime control. Promote teamwork, respectful communication and accountability. Food Safety, Hygiene & Equipment Care: Maintain high standards of food safety, personal hygiene and kitchen cleanliness. Ensure correct receiving, labelling, dating, storage, handling and stock rotation. Maintain accurate temperature records and other food safety controls. Monitor cleaning schedules and ensure equipment and work areas remain safe and serviceable. Ensure safe use of equipment, chemicals and tools. Report hazards, incidents, defects and maintenance requirements, following through to resolution. Cost Control, Stock & Administration: Support food cost and gross profit targets through portion control, yield management and waste reduction. Follow approved ordering, receiving, requisition and stocktake procedures. Investigate stock discrepancies with the Head Chef. Monitor shortages, breakages, wastage and variances, taking corrective action. Provide accurate information for budgets, forecasts, payroll controls and operational reports. Maintain kitchen records, checklists, recipes and training material. Support sustainable practices by reducing avoidable food, water, energy and material waste. Requirements: Recognised culinary qualification or equivalent practical professional kitchen training. Previous experience as a Sous Chef or strong Junior Sous Chef in a quality, high-volume restaurant or comparable hospitality environment. Proven ability to coordinate busy kitchen services and lead a diverse brigade. Strong knowledge of food preparation, menu execution, dietary requirements, allergens and kitchen hygiene. Good understanding of recipe costing, yields, portion control, ordering, stocktakes and waste management. Strong communication, coaching, problem-solving and decision-making skills. Organised and detail-focused, with the ability to remain composed under pressure. Creative and quality-driven, with sound commercial awareness. Computer literacy and accurate operational record-keeping skills. Willingness to work evenings, weekends and public holidays according to the operational roster.
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