Executive Sous Chef: Lead Menu, Mentor Team, Elevate

Placements24; Pietermaritzburg; On-site; ZAR 600,000 - 900,000; Full time

Benefits offered by this job

Professional development

Dining discounts

Premium ingredients

Job summary

Placements24 in Pietermaritzburg seeks an Executive Sous Chef to support the Head Chef in menu development, food prep and staff oversight. You will help manage inventory, costs and quality while driving culinary excellence in a fast-paced setting.

The role requires at least 5 years in kitchens, including 2 years in a supervisory capacity, plus formal culinary training or a recognised apprenticeship. Strong leadership and hygiene standards are essential.

Qualifications

• Minimum 5 years in professional kitchens with at least 2 years in a supervisory/sous chef role.
• Formal culinary training or recognized apprenticeship preferred.
• Proven expertise in diverse cooking techniques and international cuisines.
• Strong cost control, inventory management, and waste reduction skills.
• Excellent leadership and communication to motivate a team.

Responsibilities

• Assist Head Chef with daily menus, specials, and banquet planning.
• Supervise and mentor kitchen staff, enforcing recipes and presentation.
• Manage inventory, ordering, receiving, and cost control.
• Uphold hygiene, sanitation, and safety standards across the kitchen.
• Contribute to menu development and new dish ideas.
• Conduct quality checks on ingredients and finished dishes.

Skills

Menu planning

Staff leadership

Cost control

Food safety

Inventory management

Interpersonal skills

Education

Formal culinary training

Recognized apprenticeship

Tools

Kitchen management software

Job description

Placements24 in Pietermaritzburg seeks an Executive Sous Chef to support the Head Chef in menu development, food prep and staff oversight. You will help manage inventory, costs and quality while driving culinary excellence in a fast-paced setting.

The role requires at least 5 years in kitchens, including 2 years in a supervisory capacity, plus formal culinary training or a recognised apprenticeship. Strong leadership and hygiene standards are essential.