Sous Chef

• High-End Restaurant in Cape Town is looking for an experienced and hands-on Sous Chef to support the Head Chef in leading its kitchen team.
• The successful candidate will oversee food preparation, service coordination, team development and cost control, ensuring a consistently exceptional dining experience and taking responsibility for the kitchen in the Head Chef’s absence.

Duties:

Culinary Delivery & Service:

• Lead preparation and service, ensuring dishes meet approved recipe, presentation and quality standards.
• Check taste, seasoning, temperature, portions and presentation before dishes leave the kitchen.
• Coordinate kitchen sections and allocate resources to maintain efficient service.
• Ensure preparation lists, mise en place, handovers and closing duties are completed accurately and on time.
• Work closely with Front of House to ensure clear communication and smooth service.
• Handle dietary requirements, allergies and special requests according to approved procedures.
• Manage kitchen operations in the Head Chef’s absence.

Menu Development & Product Quality:

• Assist with recipe testing, seasonal menu changes and the introduction of new dishes.
• Maintain recipe, yield, portion and plating standards.
• Monitor ingredient quality, availability and storage, reporting concerns promptly.
• Contribute practical ideas informed by relevant culinary trends.
• Respond professionally to guest feedback and escalate concerns where required.

​​​​​​​Team Leadership & Development:

• Supervise, brief and coach the kitchen team, setting clear daily priorities.
• Allocate duties according to skills, workload and anticipated business levels.
• Identify training needs and support practical training, cross-training and development.
• Address performance, conduct and attendance concerns through company procedures.
• Assist with rosters, leave planning and overtime control.
• Promote teamwork, respectful communication and accountability.

​​​​​​​Food Safety, Hygiene & Equipment Care:

• Maintain high standards of food safety, personal hygiene and kitchen cleanliness.
• Ensure correct receiving, labelling, dating, storage, handling and stock rotation.
• Maintain accurate temperature records and other food safety controls.
• Monitor cleaning schedules and ensure equipment and work areas remain safe and serviceable.
• Ensure safe use of equipment, chemicals and tools.
• Report hazards, incidents, defects and maintenance requirements, following through to resolution.

​​​​​​​Cost Control, Stock & Administration:

• Support food cost and gross profit targets through portion control, yield management and waste reduction.
• Follow approved ordering, receiving, requisition and stocktake procedures.
• Investigate stock discrepancies with the Head Chef.
• Monitor shortages, breakages, wastage and variances, taking corrective action.
• Provide accurate information for budgets, forecasts, payroll controls and operational reports.
• Maintain kitchen records, checklists, recipes and training material.
• Support sustainable practices by reducing avoidable food, water, energy and material waste.

​​​​​​​Requirements:

• Recognised culinary qualification or equivalent practical professional kitchen training.
• Previous experience as a Sous Chef or strong Junior Sous Chef in a quality, high-volume restaurant or comparable hospitality environment.
• Proven ability to coordinate busy kitchen services and lead a diverse brigade.
• Strong knowledge of food preparation, menu execution, dietary requirements, allergens and kitchen hygiene.
• Good understanding of recipe costing, yields, portion control, ordering, stocktakes and waste management.
• Strong communication, coaching, problem-solving and decision-making skills.
• Organised and detail-focused, with the ability to remain composed under pressure.
• Creative and quality-driven, with sound commercial awareness.
• Computer literacy and accurate operational record-keeping skills.
• Willingness to work evenings, weekends and public holidays according to the operational roster.

Closing Date: 30 Nov 2026