Creative Sous Chef for High-End Catering, Stellenbosch

Placements24; Stellenbosch; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Placements24 is seeking a talented Sous Chef to support the executive chef in delivering exceptional culinary experiences for high-end catering events in Stellenbosch. The role requires a strong foundation in classical and contemporary cooking techniques, a passion for quality ingredients, and the ability to thrive in a demanding kitchen.

You will lead kitchen operations, mentor staff, manage inventory and costs, and ensure dishes meet our client’s standards for taste and presentation while

Qualifications

• Minimum 3 years as Sous Chef or Senior Chef de Partie in a reputable establishment.
• Formal culinary training or equivalent apprenticeship.
• Strong leadership, cooking, plating, and cost-control capabilities.

Responsibilities

• Assist the Head Chef in planning, preparing, and executing menus for diverse catering events.
• Supervise and train kitchen staff, ensuring adherence to recipes and cooking standards.
• Manage food inventory, ordering, and receiving, ensuring freshness and cost-effectiveness.
• Maintain impeccable kitchen hygiene and ensure compliance with all food safety regulations.
• Contribute to menu development and recipe innovation, focusing on seasonal and local ingredients.
• Ensure consistency and quality of all dishes leaving the kitchen during busy service periods.

Skills

Leadership

Knife skills

Cooking methods

Plating

Food costing

Inventory control

Food safety

Education

Culinary training

Job description

Placements24 is seeking a talented Sous Chef to support the executive chef in delivering exceptional culinary experiences for high-end catering events in Stellenbosch. The role requires a strong foundation in classical and contemporary cooking techniques, a passion for quality ingredients, and the ability to thrive in a demanding kitchen.

You will lead kitchen operations, mentor staff, manage inventory and costs, and ensure dishes meet our client’s standards for taste and presentation while