Junior Sous Chef

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 is recruiting an experienced Junior Sous Chef for an established hotel in Cape Apply. Below are seeking an experienced Junior Sous Chef with at least 2 years' Chef de Partie experience within a hotel environment and proven experience supervising or managing a kitchen team. The successful candidate will support senior kitchen leadership with the daily operation of the kitchen, supervise and develop junior employees and ensure consistently high standards of food preparation, presentation, hygiene and kitchen efficiency.

Minimum Requirements

• Recognised Culinary Diploma or equivalent professional qualification
• Minimum 2 years' experience as a Chef de Partie within a hotel environment
• Minimum 1 year of experience managing or supervising teams
• Solid knowledge of cooking techniques and professional kitchen equipment
• Good understanding of food safety and hygiene regulations
• Strong leadership and team-coordination skills
• Strong communication, planning and organisational ability
• Good time-management and problem-solving skills
• Creative flair and excellent attention to detail
• Ability to manage conflict professionally and diplomatically
• Ability to perform effectively under pressure
• Ability to work independently and as part of a team
• Flexibility to work varied shifts, evenings, weekends and public holidays

Key Responsibilities

• Support the Sous Chef with daily kitchen operations
• Supervise and train Commis Chefs, Demi Chefs de Partie and other junior kitchen employees
• Ensure dishes consistently meet required quality and presentation standards
• Assist with inventory management, ordering and stock rotation
• Maintain strict food hygiene, safety and cleanliness standards
• Contribute to menu development and recipe creation
• Ensure food is prepared on time and to required standards
• Monitor portion and waste control to protect profit margins
• Train; mentor and guide junior kitchen employees
• Maintain strong productivity and teamwork within the kitchen
• Monitor the quality, taste and presentation of dishes leaving the kitchen
• Support senior kitchen leadership as operationally required