Sous Chef

2 weeks ago

Stellenbosch, South Africa Helderbergpersonnel Full time

SOUS CHEF / ASSISTANT SOUS CHEF / SENIOR CHEF DE PARTIE Stellenbosch: My client, a distinguished wine estate renowned for its fine dining and hospitality excellence, is seeking a talented and motivated chef to join their high-performing culinary team. This opportunity is open to a Sous Chef, however a strong Senior Chef de Partie / Assistant Sous Chef ready to step up into greater responsibility, may be considered for the role. The role calls for a refined culinary professional with solid experience in quality kitchens, strong leadership and organisational skills, and a genuine passion for creating exceptional cuisine. You will support and lead kitchen operations in a fast-paced, high-volume environment, maintaining the standards of excellence for which the estate is known. This is an excellent career move for a driven, professional chef eager to grow within an established, world-class culinary environment. Key Responsibilities (Include but Are Not Limited To) Support the Executive Chef in overseeing all kitchen operations and delegating tasks effectively Lead and motivate the kitchen team, maintaining a positive and productive working environment Mentor and develop junior chefs through guidance, training, and skills development Maintain a calm and professional approach when addressing performance or disciplinary matters Ensure that hygiene standards, safety protocols, and cleaning schedules are consistently upheld Oversee the quality, presentation, and portion control of dishes leaving the kitchen Monitor stock levels, deliveries, and food quality, ensuring accuracy and freshness Assist in menu planning and recipe development aligned with current culinary trends and estate standards Control food and labour costs through efficient planning and waste reduction Collaborate with management to achieve profitability and operational targets Communicate clearly and effectively with both kitchen and service teams Demonstrate professionalism, enthusiasm, and attention to detail at all time Criteria 3–5 years' proven experience in a professional kitchen, including at least 1–2 years in a supervisory or Sous Chef position Recognised culinary qualification or diploma essential Background in fine dining or premium, high-volume establishments preferred Valid Driver's Licence and reliable transport A passionate and energetic approach to hospitality and cuisine Excellent communication and leadership skills Precision, organisation, and a strong eye for detail The ability to work under pressure and maintain high standards during busy service periods A proactive attitude with a genuine interest in mentoring and developing others Professionalism, resilience, and a commitment to excellence #J-18808-Ljbffr

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