Junior Sous Chef

Advius (Pty) Ltd; Somerset West; On-site; ZAR 180,000 - 290,000; Full time

Job summary

Advius (Pty) Ltd in Somerset West is seeking a dedicated Junior Sous Chef to support the Executive Chef in a luxury estate hotel and spa. You will lead the kitchen on shift, ensure every dish leaves the pass to specification, and uphold strict food safety, HACCP and cost-control standards across à la carte, breakfast, banqueting and events.

You will train staff, manage mise en place, assist with menu costing and stock control, and collaborate with front-of-house and events teams to deliver

Qualifications

• Professional culinary qualification required (City & Guilds / QCTO / recognized diploma).
• 3–4 years’ experience in hotel, lodge or fine-dining kitchen, including at least 1 year as Chef de Partie or Junior Sous Chef.
• Sound knowledge of food safety, HACCP and hygiene standards.
• Basic understanding of food costing, ordering and stock control.
• Willing to work shifts, early mornings, late evenings, weekends and public holidays.

Responsibilities

• Run the kitchen on shift in the absence of the Executive Chef or Sous Chef.
• Supervise, guide and train chefs de partie, commis chefs and kitchen staff.
• Oversee mise en place and make sure all sections are ready before service.
• Run the pass during service, checking quality, portioning and timing.
• Assist with menu development, recipe costing and specials.
• Place orders, receive deliveries and check stock for quality, quantity and pricing.
• Control food cost and waste through stock rotation (FIFO), portion control and stock counts.
• Ensure strict compliance with food safety, HACCP, hygiene and health and safety standards.
• Maintain temperature, cleaning and receiving records.
• Help draw up kitchen duty rosters
• Work closely with front‑of‑house, banqueting and events teams on guest and function requirements

Skills

Passionate about food

Hands-on leadership

Calm under pressure

Clear communication

Education

Culinary qualification

Job description

Somerset West, South Africa | Posted on 11/13/2026

Our client is a well-established luxury estate hotel and spa in the Helderberg region of the Western Cape, set among golf, vineyard and mountain scenery. The property welcomes leisure, corporate and events guests, and is known for warm, personalised service of a high standard.

ROLE PURPOSE

The Junior Sous Chef supports the Executive Chef and Sous Chef in running a busy, high-standard hotel kitchen. The role leads the kitchen team on shift, ensures every dish leaves the pass consistently and to specification, and upholds strict food safety, hygiene and cost-control standards across à la carte, breakfast, banqueting and events service.

KEY RESPONSIBILITIES

• Run the kitchen on shift in the absence of the Executive Chef or Sous Chef
• Supervise, guide and train chefs de partie, commis chefs and kitchen staff
• Oversee mise en place and make sure all sections are ready before service
• Run the pass during service, checking quality, portioning and timing
• Assist with menu development, recipe costing and specials
• Place orders, receive deliveries and check stock for quality, quantity and pricing
• Control food cost and waste through stock rotation (FIFO), portion control and stock counts
• Ensure strict compliance with food safety, HACCP, hygiene and health and safety standards
• Maintain temperature, cleaning and receiving records
• Help draw up kitchen duty rosters
• Work closely with front‑of‑house, banqueting and events teams on guest and function requirements

Requirements

MINIMUM REQUIREMENTS

• Professional culinary qualification (e.g. City & Guilds, QCTO Occupational Chef, or a recognised culinary school diploma)
• At least 3–4 years’ experience in a hotel, lodge or fine‑dining kitchen, including at least 1 year as a Chef de Partie or Junior Sous Chef
• Sound knowledge of food safety, HACCP and hygiene standards
• Basic understanding of food costing, ordering and stock control
• Willing to work shifts, early mornings, late evenings, weekends and public holidays

SKILLS & ATTRIBUTES

• Passionate about food, with strong technical cooking skills and attention to detail
• Hands‑on leader who trains and motivates a kitchen team
• Calm, organised and efficient under pressure during high‑volume service
• Creative, with an eye for presentation and seasonal produce
• High personal standards of hygiene and grooming
• Clear communicator with chefs, front‑of‑house and management