Fine Dining Sous Chef — Lead Kitchen & Menu Innovation

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

Benefits offered by this job

Competitive salary & gratuity

Subsidized meals & uniform

Advanced culinary training & career p​

Exposure to culinary trends

Dynamic & collaborative kitchen

Job summary

Placements24 is seeking a skilled Sous Chef to support the Head Chef in a renowned fine dining restaurant in Pretoria. You will contribute to menu development, ensure high kitchen standards and lead a team in a fast-paced environment.

You should have at least 3 years in a similar role, formal culinary training, and a proven ability to manage inventory, control costs and deliver exceptional cuisine while upholding safety and sanitation.

Qualifications

• 3+ years of experience as a Sous Chef or Senior Chef de Partie in a fine dining setting.
• Formal culinary training or equivalent experience.
• Proficiency in various cooking techniques and global cuisines.
• Strong understanding of kitchen management, inventory control, and cost control.
• Excellent leadership and communication skills.
• Ability to work well under pressure and adapt to changing circumstances.

Responsibilities

• Assist the Head Chef in all aspects of kitchen management, including food preparation, cooking, and presentation.
• Supervise and guide kitchen staff during service, ensuring efficiency and adherence to standards.
• Contribute to menu planning, recipe development, and special dietary accommodation.
• Maintain inventory levels, order supplies, and manage food costs effectively.
• Ensure compliance with all food safety and sanitation regulations.
• Step in as Head Chef in their absence, managing all kitchen operations smoothly.

Skills

Leadership

Communication

Culinary techniques

Menu planning

Cost control

Education

Formal culinary training

Job description

Placements24 is seeking a skilled Sous Chef to support the Head Chef in a renowned fine dining restaurant in Pretoria. You will contribute to menu development, ensure high kitchen standards and lead a team in a fast-paced environment.

You should have at least 3 years in a similar role, formal culinary training, and a proven ability to manage inventory, control costs and deliver exceptional cuisine while upholding safety and sanitation.