Sous Chef

Gauteng, South Africa

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Job Summary Key Responsibilities

Support the Head Chef in managing all aspects of kitchen operations
Lead and mentor the culinary team, fostering creativity and precision
Deliver consistently excellent a la carte, seasonal, and breakfast buffet offerings
Collaborate on menu development, daily specials, and seasonal updates
Oversee stock control, purchasing, and supplier relations
Maintain strict hygiene, safety, and compliance standards
Manage kitchen scheduling and labour costs efficiently
Deputise for the Head Chef during absences

Minimum Requirements

Diploma or formal culinary qualification from a recognised institution
Valid food safety and hygiene certification
Minimum 3 years' experience as Senior Sous Chef / Executive Sous Chef in an upmarket bistro, fine dining, or boutique hotel
Proven expertise in a la carte service, seasonal menu creation, and breakfast buffet presentation
Strong leadership and team development skills
Solid knowledge of menu costing, GP%, and stock management
South African citizenship or valid residency (no work permits offered)
Excellent communication, time management, and organisational abilities

Only shortlisted candidates who meet the minimum criteria will be contacted.
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Hospitality

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