Junior Sous Chef

Capsicum Culinary Studio; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A reputable culinary studio in Cape Town is looking for a Junior Sous Chef with 3-4 years of professional kitchen experience to manage kitchen operations, supervise staff, and ensure food quality standards are met. Ideal candidates should possess strong skills in kitchen management and food preparation, with the ability to train junior team members. This permanent role offers an opportunity to thrive in a dynamic kitchen environment.

Qualifications

• 3-4 years experience in a professional kitchen.
• Experience in kitchen staff supervision and training.
• Ability to ensure compliance with health and safety regulations.

Responsibilities

• Manage daily kitchen activities and oversee staff during shifts.
• Support menu planning, recipe development, and food purchasing.
• Conduct kitchen inspections and maintain food quality standards.

Skills

Kitchen management

Food preparation

Supervision

Quality control

Training junior staff

Job description

We are looking for a Junior Sous Chef to join our team in Western Cape. Responsible for kitchen management, staff supervision, food preparation, and maintaining quality standards.

Junior Sous Chef

Report to : Sous Chef Seniority Level : Mid Career (2 - 4 yrs exp) Type : Permanent

Duties and Responsibilities

• Kitchen management
• Assist in managing daily kitchen activities and oversee staff during shifts.
• Support menu planning, recipe development, and food purchasing.
• Handle inventory, stock rotation, and minimize waste by monitoring supplies and ordering when needed.
• Ensure compliance with health, safety, and sanitation regulations, including HACCP standards.
• Conduct kitchen inspections and maintain a clean and organized environment.
• Staff supervision and training
• Supervise and coordinate kitchen staff activities.
• Train, mentor, and motivate junior kitchen staff on cooking techniques, plating, and other kitchen standards.
• Assist in scheduling and managing kitchen personnel.
• Food preparation and quality control
• Assist in preparing food and ensuring its quality, taste, presentation, and consistency.
• Ensure that all dishes are prepared according to designated recipes and standards.
• Plate and present meals to meet high standards of quality and appearance.
• Additional duties
• Act in the place of the sous chef or other senior staff during their absence.
• Maintain good communication with all kitchen staff and other departments.
• Complete any other reasonable duties assigned by management.

Minimum Requirements

3-4 years experience in a professional Kitchen

Skills Required

Supervise kitchen sections, Support training and growth of Junior Team Members, Assist Sous Chef with prep, plating, and quality control