The Sous Chef plays a key role in supporting senior culinary leadership to ensure the efficient day-to-day operation of the kitchen. This role is responsible for supervising kitchen staff, assisting with menu execution, maintaining high standards of food quality and presentation, and contributing to an exceptional dining experience.

Key Responsibilities

Kitchen Operations & Culinary Support

• Assist senior chefs with daily kitchen operations and service delivery.
  
• Supervise and coordinate kitchen staff during food preparation and service.
  
• Ensure all dishes meet high standards of quality, taste, and presentation.
  
• Monitor portion control, consistency, and timing of meals.
  
• Ensure proper handling, storage, and preparation of ingredients.
  
• Maintain cleanliness and organization across all kitchen areas.
  

Staff Supervision & Development

• Support training, mentoring, and development of junior kitchen staff.
  
• Ensure compliance with food safety, hygiene, and operational standards.
  
• Provide ongoing guidance to improve team performance and efficiency.
  

Guest Experience

• Contribute to delivering high-quality dining experiences.
  
• Assist with special dietary requirements, private dining, and events.
  
• Support management in addressing guest feedback related to food and service.
  

Inventory & Cost Control

• Assist with stock management and inventory control.
  
• Minimize waste and support cost-effective kitchen operations.
  
• Maintain accurate records of stock usage and ordering.
  

Health, Safety & Environmental Compliance

• Ensure adherence to all relevant health and safety regulations.
  
• Maintain high standards of hygiene and food safety practices.
  
• Promote environmentally responsible practices, including waste reduction.
  

Operational Support

• Step into a leadership role in the absence of senior chefs when required.
  
• Assist with menu planning, seasonal offerings, and special events.
  
• Work collaboratively with broader operations teams to ensure smooth service delivery.
  

Requirements

Core Competencies

• Culinary Skills: Strong knowledge of food preparation, presentation, and kitchen operations.
  
• Leadership & Teamwork: Ability to guide and support a team in a high-pressure environment.
  
• Guest Focus: Commitment to delivering exceptional dining experiences.
  
• Problem Solving: Ability to respond effectively to operational challenges.
  
• Organization & Time Management: Strong ability to prioritize and manage workload.
  
• Adaptability: Comfortable working in a fast-paced and dynamic environment.
  
• Health & Safety Awareness: Solid understanding of food safety and hygiene standards.
  

Benefits

Fast-paced, high-pressure hospitality environment.

Requires flexibility to work shifts, weekends, and public holidays.

Opportunity to grow within a professional culinary setting.

Live in position with benefits

R30,000 - R35,000.00 depending on experience