Hotel Junior Sous Chef - Lead Kitchen Ops & Mentorship

HotelJobs; Cape Town; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Hospitality Hire in Cape Town is seeking an experienced Junior Sous Chef for an established hotel, requiring at least 2 years' Chef de Partie experience in a hotel setting. The successful candidate will support senior kitchen leadership with daily operations and help supervise a kitchen team.

You will ensure high standards of food preparation, presentation, hygiene and kitchen efficiency, assist with inventory and menu development, and thrive under pressure while delivering consistent quality.

Qualifications

• Recognised Culinary Diploma or equivalent professional qualification.
• Minimum 2 years' experience as a Chef de Partie in a hotel.
• Minimum 1 year of experience supervising teams.
• Solid knowledge of cooking techniques and equipment.
• Good understanding of food safety and hygiene regulations.
• Strong leadership and team coordination skills.
• Excellent communication, planning and organisational ability.
• Flexible to work varied shifts.

Responsibilities

• Support the Sous Chef with daily kitchen operations.
• Supervise and train junior kitchen staff.
• Ensure dishes meet quality and presentation standards.
• Assist with inventory, ordering and stock rotation.
• Maintain food hygiene and cleanliness standards.
• Contribute to menu development and recipes.
• Monitor portions and waste to protect margins.
• Support senior leadership as needed.

Skills

Leadership

Team coordination

Communication

Time management

Food safety

Cooking techniques

Problem-solving

Independence

Education

Recognised Culinary Diploma or equivalent

Job description

Hospitality Hire in Cape Town is seeking an experienced Junior Sous Chef for an established hotel, requiring at least 2 years' Chef de Partie experience in a hotel setting. The successful candidate will support senior kitchen leadership with daily operations and help supervise a kitchen team.

You will ensure high standards of food preparation, presentation, hygiene and kitchen efficiency, assist with inventory and menu development, and thrive under pressure while delivering consistent quality.