Job Description

Job Advert Summary

The

Sous Chef

supports the Head Chef in leading day-to-day kitchen operations, ensuring consistent quality and a seamless dining experience across the estate's culinary offerings. The role requires creativity, precision, and a deep respect for local ingredients and the estate's winemaking heritage

Minimum Requirements

Formal culinary qualification. Minimum 3 years' experience as Sous Chef or Senior Chef de Partie in a fine dining or luxury establishment. Strong leadership, organizational, and technical cooking skills. Passion for wine, sustainability, and local ingredients. Ability to work under pressure while maintaining high standards

Duties and Responsibilities

Kitchen Operations

Assist in daily kitchen management, including staff supervision, prep schedules, and service coordination. Ensure that all dishes meet Blaauwklippen's quality standards for presentation, taste, and timing.

Menu Support & Execution

Work alongside the Head Chef to execute seasonal menus that highlight local, sustainable produce. Maintain consistency in recipes, portion control, and plating.

Leadership & Training

Supervise and motivate the kitchen team, ensuring continuous training and professional development. Promote a positive, collaborative working environment.

Stock & Cost Control

Oversee ordering, receiving, and stock rotation to reduce waste and control costs. Ensure accurate recipe costings and efficient use of ingredients.

Hygiene & Safety

Uphold the highest food safety and sanitation standards according to HACCP and health regulations. Conduct regular kitchen inspections and maintain hygiene logs.

Collaboration & Communication

Liaise closely with the Head Chef, F&B, and Front of House teams to ensure smooth service and guest satisfaction. * Support functions, private dining, and estate events as required