5 • Experienced Sous Chef

Helderberg Personnel; George; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious culinary establishment in Western Cape, George, seeks an Experienced Sous Chef to oversee kitchen operations and develop culinary offerings. The ideal candidate has at least 6 years of culinary experience, including 3 as a Sous Chef in a 5-star environment. Responsibilities include managing food operations, training staff, and staying current with culinary trends. This position offers a chance to work in a dynamic setting with a focus on excellence.

Qualifications

• At least 6 years of culinary experience with 3 years as a Sous Chef in a 5-star hotel or resort.
• Essential previous banqueting experience.
• Knowledge of financial management is an advantage.

Responsibilities

• Keep abreast of trends in the culinary industry.
• Develop and analyse recipes, assigning prices to menu items.
• Coordinate planning, budgeting, and purchasing for food operations.
• Monitor and control resources, assisting with oversight of spending.
• Provide guidance and direction to subordinates.

Skills

Culinary experience

Banqueting experience

Computer literacy (MS Office, SAP)

Interpersonal skills

Education

Qualification from an internationally recognised institution

Job description

Job title: Experienced Sous Chef

Job Location: Western Cape, George

Deadline: November 16, 2025

Qualifications

• Internationally recognised institution with at least 6 years’ culinary experience, including 3 years as a Sous Chef in a 5‑star hotel or resort.
• Essential previous banqueting experience.
• Computer literate (MS Office and SAP).
• Knowledge of financial management is an advantage.
• Good interpersonal skills; capable of engaging communication with colleagues, superiors and guests.

Duties

• Keep abreast of trends in the culinary industry.
• Develop and analyse recipes, assigning prices to menu items based on food, labour cost and overhead.
• Design special product offerings to maximise usage of stock, including slow‑moving items.
• Coordinate planning, budgeting and purchasing for all food operations within the establishment, ensuring efficient operation.
• Monitor and control resources, assisting with oversight of spending.
• Provide guidance and direction to subordinates: training, coaching, mentoring, setting and monitoring performance standards and discipline.
• Ensure that SHEQ & FCS requirements for each kitchen division are met.