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Job Summary
A refined boutique hotel in Franschhoek ; located in the heart of the Cape Winelands, is seeking an experienced Sous Chef to support the Head Chef in delivering a high-quality, detail-driven culinary experience. This role suits a hands-on kitchen professional who enjoys working in a smaller, quality-focused environment where consistency, presentation, and seasonal produce are key. This is an operational role within a close-knit kitchen team, ideal for a chef who values craftsmanship and guest experience over high-volume production. Minimum Requirements Candidates must demonstrate: Proven experience as a Sous Chef or Senior Chef de Partie Experience working in boutique hotels, lodges, or fine-dining environments Strong understanding of quality-driven service and refined presentation Ability to work shifts ; including weekends and public holidays Experience managing and supporting small to medium kitchen teams Solid knowledge of food safety, hygiene, and kitchen controls South African ID Matric (Grade 12) Relevant Professional Cookery / Culinary qualification Key Responsibilities Support the Head Chef in daily kitchen operations Ensure consistent food quality and presentation across all services Assist with menu execution, mise en place planning, and service flow Lead; train, and support junior kitchen staff Maintain hygiene, safety, and cleanliness standards Assist with stock control, ordering, and cost awareness Step into kitchen leadership in the absence of the Head Chef Contribute to menu ideas aligned with seasonal and local produce Ideal Profile Passionate about food, quality, and presentation Calm; organised, and hands-on Detail-focused with strong kitchen discipline Team-oriented with a collaborative leadership style This role is ideal for a Sous Chef looking to grow within a boutique, quality-led hotel environment in Franschhoek. Only candidates meeting the minimum requirements will be considered.
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