Job Description

Closing Date: 2025-07-10
Job Type: Permanent
Job Level: Skilled
Experience: Between 3 - 5 Years
EE/AA: No
Summary
Senior Sous Chef, Hartbeespoort Dam
A premium restaurant located within a prestigious golf estate, offering picturesque views of Hartbeespoort Dam and a sophisticated dining experience. The venue caters to a diverse clientele, hosting themed evenings and special events, and is well-regarded for its high-volume service capacity and community-oriented dining.
We are seeking a talented and driven Senior Sous Chef to join our dynamic culinary team in support of the Head Chef. This is a key leadership position requiring someone who thrives under pressure, has strong kitchen management skills, and brings creativity and consistency to the plate. The successful candidate will play a vital role in ensuring smooth kitchen operations, maintaining quality standards, and helping deliver an exceptional dining experience for up to 300 guests.
Description
Key Responsibilities:

• Support Menu Development: Collaborate with the Head Chef on seasonal and innovative menu planning, contributing ideas and feedback based on customer preferences and current trends.
• Kitchen Operations: Assist in overseeing food preparation, cooking, and plating to ensure consistent quality and presentation.
• Team Supervision: Help lead, train, and motivate the kitchen brigade, ensuring a productive and respectful working environment.
• Inventory & Stock Management: Support inventory control, stock rotation, and ordering in conjunction with the Head Chef.
• Quality Control: Ensure that all dishes leaving the kitchen meet high standards of taste, presentation, and hygiene.
• Compliance & Cleanliness: Uphold food safety and hygiene protocols throughout the kitchen.
• Event Execution: Assist in planning and executing menus for themed nights and special events.

Minimum Requirements
Requirements:

• Proven experience as a Sous Chef in a high-volume kitchen (serving up to 300 guests).
• Culinary qualification or relevant certification.
• Solid understanding of kitchen operations, culinary techniques, and plating aesthetics.
• Leadership skills and the ability to lead a team when the Head Chef is unavailable.
• High level of organization, time management, and attention to detail.
• Knowledge of kitchen health & safety standards and procedures.
• Creative flair with the ability to contribute to menu development and event planning.

Salary: R18,000 nett per month