Junior Sous Chef

Believe Resourcing; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A hospitality group in Cape Town is seeking a Junior Sous Chef to assist in overseeing food preparation and kitchen operations. The ideal candidate will have a recognised culinary qualification and 2–3 years’ experience in a similar role. This position offers an excellent opportunity for career growth in a high-end kitchen environment.

Benefits

50% medical aid contribution paid by the hotel

Qualifications

• 2–3 years’ experience in a similar role.
• Valid tax number required.
• For foreign applicants: valid work permit required.

Responsibilities

• Supervise daily kitchen operations under the Senior Sous Chef.
• Oversee section chefs and ensure food standards are met.
• Support menu planning and service execution.
• Monitor hygiene, cleanliness, and organisation.
• Contribute to maintaining a positive team culture.

Skills

Strong communication

Attention to detail

Education

Recognised culinary qualification

Matric qualification

Job description

Location: Cape Town
Working Hours: 8-hour shifts, 6 days per week
Salary: Market-related
Benefits: 50% medical aid contribution paid by the hotel

About the Hotel

Our client, a renowned and innovative hospitality group, is preparing to open a new, upscale hotel in December 2025. The property will deliver a complete hospitality experience with modern design, diverse dining concepts, and vibrant social spaces.

Facilities include:

• Two signature restaurants offering diverse culinary experiences.
• A stylish rooftop bar featuring modern Italian-inspired cuisine and premium beverages.
• Approximate capacity: 180 guests per venue (to be confirmed).
• Additional offerings: bar snacks and cold food options available throughout the property.

Overview: The Junior Sous Chef will assist senior kitchen management in overseeing food preparation and maintaining consistency across all outlets. The role offers an excellent opportunity for career growth within a high-end, multi-outlet kitchen.

Key Responsibilities:

• Supervise daily kitchen operations under the Senior Sous Chef.
• Oversee section chefs and ensure food standards are met.
• Support menu planning and service execution.
• Monitor hygiene, cleanliness, and organisation.
• Contribute to maintaining a positive team culture.

Requirements:

• Matric qualification.
• Recognised culinary qualification.
• 2–3 years’ experience in a similar role.
• Strong communication and attention to detail.
• Valid tax number.
• For foreign applicants: valid work permit required.