Executive Sous Chef - Fine Dining

Placements24; Johannesburg; On-site; ZAR 900,000 - 1,300,000; Full time

Benefits offered by this job

Competitive salary package

Performance-based bonuses

Culinary training and development

Exposure to world-class culinary...

Job summary

Placements24 in Johannesburg, Gauteng, is seeking an Executive Sous Chef to partner with the Head Chef in overseeing all kitchen operations and menu development for a Michelin-aspiring fine dining venue.

The role demands a culinary leader with at least seven years in professional kitchens, including three years in a Sous Chef capacity, and a proven track record in cost control, staff development, and high-end service.

Qualifications

• Formal culinary qualification or equivalent extensive kitchen experience.
• 7+ years in professional kitchens, including 3+ years as Sous Chef in fine dining.
• Broad knowledge of international cuisines and advanced cooking techniques.
• Experience in menu development, food costing, and inventory control.
• Strong leadership and team management abilities with training skills.

Responsibilities

• Assist Head Chef in daily kitchen operations, including prep, cooking, and presentation.
• Develop new menu items with the Head Chef, focusing on seasonal ingredients.
• Supervise and mentor junior chefs and kitchen staff to maintain high performance.
• Ensure consistent quality and presentation of all dishes.
• Manage food costs, inventory, and supplier relationships to optimize profitability.
• Maintain hygiene and sanitation standards in line with health regulations.
• Plan workloads for efficient service during peak hours.
• Collaborate with front-of-house management for a seamless dining experience.
• Conduct regular kitchen inspections and implement corrective actions as needed.
• Contribute to menu costing and pricing strategies.

Skills

Leadership

Team management

Menu development

Food safety & HACCP

Education

Formal culinary qualification

Job description

About the Role

Our client, a highly acclaimed fine dining establishment in the vibrant culinary landscape of Johannesburg, Gauteng , is seeking an exceptional Executive Sous Chef . This is a demanding yet rewarding position for a culinary artist passionate about creating exquisite gastronomic experiences. You will work closely with the Head Chef to oversee all aspects of kitchen operations, menu development, and staff management in one of Johannesburg's most prestigious restaurants. The ideal candidate will possess a refined palate, impeccable technical skills, and a proven ability to thrive under pressure while maintaining the highest standards of quality and creativity. This role offers the chance to contribute to a Michelin-aspiring kitchen and further elevate your culinary career in a dynamic urban setting. We are looking for a dedicated professional who understands the intricacies of fine dining and is committed to excellence in every dish served.

Key Responsibilities

• Assist the Head Chef in the daily operations of the kitchen, including food preparation, cooking, and presentation.
• Develop new menu items and specials in collaboration with the Head Chef, focusing on seasonal ingredients and innovative culinary techniques.
• Supervise, train, and mentor junior chefs and kitchen staff, fostering a culture of learning and high performance.
• Ensure consistent quality and presentation of all dishes leaving the kitchen.
• Manage food costs, inventory control, and supplier relationships to optimize profitability and maintain quality.
• Maintain impeccable hygiene and sanitation standards throughout the kitchen, adhering to all health and safety regulations.
• Plan and execute kitchen workload efficiently, ensuring timely service during peak hours.
• Collaborate with front-of-house management to ensure a seamless dining experience for guests.
• Conduct regular kitchen inspections and implement corrective actions as needed.
• Contribute to menu costing and pricing strategies.

Requirements

• A formal culinary qualification from a recognized institution or equivalent extensive experience.
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years as a Sous Chef in a fine dining or high-volume establishment.
• Exceptional knowledge of a wide range of international cuisines and cooking techniques.
• Proven ability in menu development, food costing, and inventory management.
• Strong leadership and team management skills, with the ability to motivate and inspire staff.
• Excellent understanding of food safety, HACCP, and sanitation standards.
• Ability to perform under pressure and manage multiple tasks simultaneously in a fast-paced environment.
• Creativity and a passion for culinary excellence.
• Good communication and interpersonal skills.
• Flexibility to work evenings, weekends, and public holidays as required in Johannesburg .

Benefits

• A highly competitive salary package, reflective of experience and expertise.
• Performance-based bonuses and incentives.
• Opportunities for professional development and culinary training.
• Exposure to world-class culinary practices and potentially Michelin-star standards.
• A dynamic and challenging work environment within a renowned culinary destination.
• Contribution to an award-winning team and the creation of memorable dining experiences.
• Potential for career advancement to Head Chef positions in the future.