Job Description

Closing Date: 2026-03-01
Job Type: Permanent
Job Level: Senior
Experience: Between 3 - 5 Years
EE/AA: No
Summary
Sous Chef - Premium Farm-Driven Restaurant - Stellenbosch Western Cape
Salary: R20 000 - R25 000 basic + Quarterly Performance Bonuses
Our client, a highly regarded premium farm-driven restaurant and dining destination in Stellenbosch,Western Cape, is seeking a talented Sous Chef to support the Head Chef in driving kitchen performance, quality and consistency. This is an exciting opportunity for a hands-on culinary professional with a passion for seasonal cuisine, locally procured ingredients and exceptional guest experiences.
Description
The Sous Chef will be responsible for the smooth running of kitchen operations alongside the Head Chef, ensuring that all dishes leaving the kitchen showcase the restaurant's commitment to quality, creativity and culinary integrity. You will work closely with the culinary team to coordinate preparation, execution and plating of food across all services, while maintaining high standards of hygiene, food safety and organisation.
This role is ideal for a chef who leads by example and is comfortable working in a fast-paced, quality-driven environment. Key duties include supervising kitchen staff, managing daily mise en place, assisting with stock control and ordering, and ensuring consistent execution of the menu. You will also play a role in training and developing junior chefs, contributing to cost control measures, and supporting the Head Chef with kitchen planning and execution.
Attention to detail, solid technical skill, and the ability to remain calm under pressure are essential. Candidates must demonstrate excellent teamwork, communication and organisational skills.
What's on Offer

• Salary: R20 000 - R25 000 basic, dependent on experience
• Quarterly performance bonuses based on targets and performance
• Opportunity to grow within a respected, high-quality restaurant environment

Minimum Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a quality restaurant environment
• Strong understanding of seasonal, farm-driven cuisine
• Leadership and team development capability
• Experience with stock control, ordering and kitchen administration
• Ability to work effectively under pressure with attention to detail
• Professional presentation and strong communication skills

Benefits
Quarterly performance bonuses

Skills Required