Hot Kitchen Sous Chef: Lead, Quality & Efficiency

Juanie Nel; Somerset West; Sur place; ZAR 240 000 - 360 000; Plein temps

Résumé du poste

Juanie Nel in Somerset West, Western Cape, invites a skilled Sous Chef to lead the hot kitchen in a brand-new restaurant. The role requires 3–5 years of professional kitchen experience with supervisory responsibilities, and a hands-on, disciplined approach to cooking and service.

Working with the Head Chef, you will manage mise en place, ensure recipe accuracy, control stock and costs, and uphold food safety standards in a fast-paced environment.

Qualifications

• Minimum 3–5 years professional kitchen experience, including supervisory role
• Formal culinary qualification advantageous
• Strong knowledge of hot kitchen techniques, cooking methods and food preparation
• Experience in an upscale restaurant or high-volume kitchen environment
• Good understanding of stock control and kitchen operations
• Proven leadership and staff training abilities
• Strong organisational skills and ability to work under pressure
• Hands-on approach, attention to detail and commitment to culinary excellence
• Ability to work flexible hours, including evenings, weekends and public holidays

Responsabilités

• Oversee daily operations within the hot kitchen section
• Manage mise en place, preparation, cooking and service execution
• Ensure dishes are consistently prepared according to approved recipes, portion sizes and presentation standards
• Manage the hot pass and coordinate food timing during service
• Ensure smooth communication and coordination between kitchen sections and front of house
• Maintain high standards of quality, consistency and efficiency during busy service periods
• Supervise and manage allocated Chefs de Partie, Commis Chefs and Kitchen Porters
• Delegate daily tasks and ensure all preparation requirements are completed
• Train, mentor and develop junior kitchen staff
• Maintain a clean, organised and professional working environment
• Monitor food portioning, yields and recipe adherence
• Assist with stock ordering, receiving and inventory control
• Monitor stock rotation, labelling and storage
• Minimise food wastage through effective preparation and cross-utilisation of ingredients
• Identify stock shortages and communicate requirements to the Head Chef
• Ensure compliance with food safety, hygiene and health regulations
• Monitor food temperatures, storage, cleaning schedules and food handling procedures
• Maintain cleanliness and organisation of all hot kitchen workstations
• Ensure equipment is used correctly and maintained in good working order
• Report equipment faults, maintenance requirements and operational concerns
• Work with the Head Chef on menu implementation and seasonal changes
• Ensure all kitchen staff understand recipes, ingredients and allergen requirements
• Contribute ideas to improve kitchen efficiency, quality and consistency

Connaissances

Kitchen leadership

Hot kitchen expertise

Stock control

Food safety

Team training

Formation

Formal culinary qualification

Description du poste

Juanie Nel in Somerset West, Western Cape, invites a skilled Sous Chef to lead the hot kitchen in a brand-new restaurant. The role requires 3–5 years of professional kitchen experience with supervisory responsibilities, and a hands-on, disciplined approach to cooking and service.

Working with the Head Chef, you will manage mise en place, ensure recipe accuracy, control stock and costs, and uphold food safety standards in a fast-paced environment.