{"id":2968942,"url":"https://alion.io/job/job-mail-sous-chef-12","title":"Sous Chef","company":{"id":701519,"name":"Job Mail","domain":"jobmail.co.za","url":"https://alion.io/company/job-mail","size_band":null,"is_staffing_agency":true,"employer_type":"agency","is_intermediary":true,"listed_via":"jobmail.co.za","ats_vendor":"Schema","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Cape Town, South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":8000,"max_usd":20000,"period":"year","method":"role_country_seniority_unknown","sample_n":30},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"closed","first_seen_at":"2026-10-21T01:20:19Z","employer_posted_date":"2026-10-22","last_verified_at":"2026-11-02T20:16:10Z","board_verified":false,"closed_at":"2026-11-02T20:16:10Z","days_open":12,"trust":{"level":"not_scored","repost_count":null,"flags":[],"days_open":12},"description":"Duties:Food Preparation & Service:\nLead preparation and service, ensuring dishes meet approved recipe, presentation and quality standards.\nCheck taste, seasoning, temperature, portions and presentation before dishes leave the kitchen.\nCoordinate kitchen sections and allocate resources to maintain efficient service.\nEnsure mise en place, preparation lists, handovers and closing duties are completed accurately.\nWork closely with front-of-house staff to ensure clear communication and smooth service.\nHandle dietary requirements, allergies and special requests according to approved procedures.\nManage kitchen operations in the Head Chef’s absence.\nMenu Development & Quality:\nAssist with recipe testing, seasonal menu changes and new dishes.\nMaintain recipe, yield, portion and plating standards.\nMonitor ingredient quality, availability and storage.\nContribute practical menu ideas and respond professionally to guest feedback.\nTeam Leadership & Training:\nBrief, supervise, coach and support the kitchen team.\nAllocate duties according to skills, workload and service requirements.\nIdentify training needs and assist with practical training and staff development.\nAddress performance, conduct and attendance concerns through the correct procedures.\nAssist with rosters, leave planning and overtime control.\nFood Safety & Equipment Care:\nMaintain high standards of food safety, personal hygiene and kitchen cleanliness.\nEnsure correct receiving, labelling, storage, stock rotation and temperature recording.\nMonitor cleaning schedules and the safe use of equipment, tools and chemicals.\nReport hazards, equipment defects and maintenance requirements, following through until resolved.\nCost Control & Administration:\nSupport food-cost and gross-profit targets through portion control, yield management and waste reduction.\nAssist with ordering, receiving, stocktakes and investigating discrepancies.\nMonitor ingredient usage, shortages, breakages and wastage, taking corrective action where required.\nMaintain accurate kitchen records, checklists, recipes and training material.\nProvide information for budgets, forecasts, payroll controls and operational reports.\nPromote responsible use of food, water, energy and materials.\nRequirements:\nA recognised culinary qualification or equivalent practical professional kitchen training.\nPrevious experience as a Sous Chef or a strong Junior Sous Chef in a quality, high-volume restaurant or comparable hospitality environment.\nProven ability to coordinate busy kitchen services and lead a diverse team.\nStrong knowledge of food preparation, menu execution, dietary requirements and allergens.\nSound understanding of food safety and kitchen hygiene.\nGood knowledge of recipe costing, yields, portion control, ordering and stock management.\nStrong communication, coaching, problem-solving and decision-making skills.\nExcellent organisation, attention to detail and the ability to remain composed under pressure.\nA creative, quality-focused and commercially aware approach.\nComputer literacy and accurate record-keeping skills.\nWillingness to work evenings, weekends and public 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