Junior Sous Chef

Qualifications:

• Matric
• Diploma/Certificate in Culinary Arts

Minimum / Previous experience:

• Previous experience working within a Kitchen or similar environment preferred
• Able to work shifts
• Experience in food costing and stock control Previous Experience in A la carte would be an advantage
• Minimum 3 years management experience

Personal attributes & Skills :

• Working well under pressure, Honesty, Accuracy &
• Creative flair in all aspects of food
• Good communication Skills.
• Able to work within a team
• Ability to implement and maintain hygiene standards
• Creativity and innovative ideas will be highly advantageous
• Must have experience in all aspects of the kitchen

Key Responsabilities:

• Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards.
• Design, implement, and record induction and basic training programmes for all new employees.
• Supervise kitchen staff, providing regular feedback on performance and addressing development needs.
• Motivate, coach, and build a cohesive, high-performing kitchen team.
• Oversee kitchen operations in the absence of the Senior Sous Chef/Head Chef, ensuring consistency and professionalism.
• Collaborate with the Senior Sous Chef/Head Chef to develop and implement new menus. Enforce statutory regulations and food hygiene policies, ensuring all employees receive the necessary training.
• Apply strong knowledge of food controls, including ordering, stock management, and menu pricing.
• Monitor and control departmental expenses—food costs and wages—aligned to business volumes.
• Maintain and continuously improve service and operational standards to maximise guest satisfaction

Only candidates that meet the minimum requirements will be considered, if you do not hear from us in 2 weeks, please consider your application as unsuccessful.

Job Type: Full-time

Pay: From R6 000,00 per month

Application Question(s):

• What is your expected salary?

Work Location: In person