Aspiring Sous Chef: Lead Prep & Kitchen Ops

Capsicum Culinary Studio; Pretoria; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Capsicum Culinary Studio in Pretoria seeks a Junior Sous Chef to support the Sous Chef and Executive Chef in daily kitchen operations. You will supervise kitchen staff, ensure food quality and hygiene, assist with menu preparation, and help maintain an organised cooking environment.

Entry-level management role focusing on achieving daily objectives, leading staff across all areas of the kitchen, contributing to guest satisfaction while helping control the operating budget.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
• Must be able to supervise and lead shifts in a busy kitchen.

Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while preparing food and executing requests based on required specifications.
• Ensures employees keep their work areas clean and sanitary.
• Coordinates service with Restaurant and Banquet departments for events.
• Supervises daily shift operations and staff performance.

Skills

Leadership

Quality & hygiene standards

Menu planning support

Education

High school diploma or GED; 4 years experience in culinary, F&B, or related area

2-year degree in Culinary Arts/Hotel & Restaurant Management; 2 years experience

Job description

Capsicum Culinary Studio in Pretoria seeks a Junior Sous Chef to support the Sous Chef and Executive Chef in daily kitchen operations. You will supervise kitchen staff, ensure food quality and hygiene, assist with menu preparation, and help maintain an organised cooking environment.

Entry-level management role focusing on achieving daily objectives, leading staff across all areas of the kitchen, contributing to guest satisfaction while helping control the operating budget.