Junior Sous Chef

Capsicum Culinary Studio; Pretoria; On-site; ZAR 160 000 - 240 000; Full time

Job summary

A leading culinary training institution seeks a Junior Sous Chef to support the daily kitchen operations. Responsibilities include supervising kitchen staff, ensuring quality standards, and assisting in menu development. Candidates should have 3-4 years of kitchen experience, preferably with a culinary qualification, and demonstrate strong leadership and organizational skills. Flexibility with shifts is required.

Qualifications

• 3-4 years of kitchen experience including supervisory exposure.
• Experience in a fast-paced and high-standard kitchen.
• Flexibility with shifts and willingness to work beyond standard hours.

Responsibilities

• Assist in supervising kitchen operations to meet standards.
• Lead kitchen team in absence of Sous Chef.
• Work on menu development with Head Chef and Sous Chef.
• Monitor food cost and portion control.
• Train and mentor kitchen staff.
• Ensure compliance with health & safety standards.

Skills

Leadership

Strong communication

Organizational skills

Cost control

Education

Culinary qualification/diploma

Job description

Role Summary

The Junior Sous Chef will work under the Sous Chef / Head Chef to support the daily running of the kitchen, assist in supervising the brigade, ensure quality and consistency across sections, and fill in for the Sous Chef when necessary.

Key Responsibilities

• Assist the Sous Chef in supervising kitchen operations: ensure food production, cooking and presentation meet the Heat Grill standards.
• Step in to lead the kitchen in the absence of the Sous Chef: coordinate stations, service flow, staff deployment.
• Work with Head Chef and Sous Chef on menu development, daily specials, seasonal offerings.
• Monitor food cost, portion control, waste, stock levels and liaise with purchasing to optimize cost efficiency.
• Train and mentor CDPs and Commis chefs: provide coaching, discipline, feedback.
• Ensure compliance with health & safety, hygiene, kitchen policies.
• Handle shift hand‑overs, briefing or debriefing kitchen staff, communicate key issues or performance metrics.
• Be prepared to manage service during peak times, support the grill / hot station when needed.

Experience & Qualifications

• At least 3‑4 years of kitchen experience including supervisory exposure (e.g., Chef de Partie plus some line‑management).
• Culinary qualification / diploma preferred.
• Ability to lead, communicate and drive the team; strong organisational and cost‑control skills.
• Experience working in a fast‑paced and high‑standard kitchen.
• Flexibility with shifts and willingness to go beyond standard hours when required.
• Leadership mentality, able to maintain calm under pressure and instil discipline and standards in others.