Sous Chef

3 days ago

Cape Town, Western Cape, South Africa MyCareerCraft Full time R250 000 - R500 000 per year


The Sous Chef serves as second-in-command in the kitchen, assisting the Head/Executive Chef in managing kitchen operations, maintaining food quality, supervising staff, and ensuring full compliance with hygiene and food-safety standards.
Key Responsibilities

  • Supervise daily kitchen operations and lead food preparation and service.

  • Assist in menu design, recipe development, and plating presentation.

  • Train, mentor, and schedule kitchen staff to maintain performance standards.

  • Manage stock control, ordering, portioning, and cost management.

  • Ensure full compliance with food-safety (HACCP) and workplace health regulations.

  • Oversee cleanliness, maintenance, and opening/closing procedures.

  • Maintain consistent quality and presentation during service.

  • Stand in for the Head Chef when required and assist with functions or special events.

Minimum Requirements

  • Formal culinary qualification (Culinary Diploma, City & Guilds, or equivalent).

  • 3-5 years experience in a professional kitchen, with at least 1 year in a supervisory capacity.

  • Sound knowledge of modern cooking techniques, food safety, and kitchen management.

  • Experience in 4 and 5 star establishment at least 2 years

  • Fine dinning experience 

  • Valid food-safety/hygiene certificate (or willingness to obtain).

  • Strong leadership, communication, and organisational skills.

  • Ability to perform under pressure in a fast-paced environment.

  • Willingness to work shifts, weekends, and public holidays.

  • Valid drivers licence and own reliable transport.

Preferred Skills

  • Experience in high-volume or fine-dining environments.

  • Knowledge of cost control, menu engineering, and food costing.

  • Competence with kitchen management software and MS Office.

  • Exposure to banqueting or event catering.

  • Creative flair and passion for culinary innovation.

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