Junior Sous Chef

HotelJobs; South Africa; On-site; ZAR 180,000 - 240,000; Full time

Job summary

HotelJobs in South Africa is seeking an experienced Junior Sous Chef to support the culinary leadership team in delivering outstanding cuisine while upholding top quality, consistency, and safety standards. You will assist the Sous Chef, lead, train, and develop the kitchen brigade to ensure efficient operations and excellent food presentation.

The role requires a recognised culinary qualification, completion of a chef apprenticeship, Grade 12, and 2–3 years in a similar upmarket setting.

Qualifications

• Minimum 2–3 years of experience in a similar role in a busy upmarket establishment.
• Formal culinary qualification and apprenticeship completed.
• Proficiency in using kitchen equipment and technology.

Responsibilities

• Assist with daily kitchen operations and lead the team when required.
• Train, mentor and develop kitchen staff from trainees to seniors.
• Prepare and cook dishes to established recipes, quality standards, and presentation specs.
• Supervise allocated section and ensure readiness and smooth service.
• Maintain food safety, hygiene and cleanliness standards.
• Monitor food quality, portion control, and presentation.
• Manage section stock levels and ordering.
• Communicate with culinary leadership and front-of-house colleagues.
• Support budget management and food cost control within pastry department.

Skills

Team leadership

Food safety

Food preparation

Communication

Education

Grade 12 / Matric

NQF 4-5 culinary

Chef apprenticeship

Job description

Join a highly acclaimed hospitality team known for exceptional guest experiences, a people-focused culture, and a strong commitment to sustainability. We are seeking an experienced and passionate Junior Sous Chef to support the culinary leadership team in delivering outstanding cuisine while maintaining the highest standards of quality, consistency, and operational excellence. Working closely with the Sous Chef, you will help lead, train, and develop the kitchen brigade, ensuring efficient kitchen operations, excellent food presentation, and strict adherence to food safety and hygiene standards. This is an exciting opportunity for an ambitious culinary professional to grow their leadership skills in a supportive, forward-thinking environment.

KEY RESPONSIBILITIES:

• Assist with daily kitchen operations and lead the team when required.
• Train; mentor, and develop kitchen team members, from trainees to Senior Chef de Parties.
• Prepare and cook dishes to established recipes, quality standards, and presentation specifications.
• Supervise your allocated section, ensuring readiness and smooth service delivery.
• Maintain food safety, hygiene, and cleanliness standards.
• Monitor food quality, portion control, and presentation.
• Manage section stock levels and ensure effective ordering and resource utilisation.
• Communicate effectively with the culinary leadership team and front-of-house colleagues.
• Support budget management and food cost control within the pastry department, ensuring quality is never compromised.

MINIMUM REQUIREMENTS:

• SA Citizen
• Grade 12 / Matric qualification
• A recognised culinary qualification (NQF Level 4-5 or equivalent) from a South African or international institution.
• Completion of a chef apprenticeship.
• 2-3 years' experience in a similar role within a busy, upmarket establishment.
• Flexibility to work shifts across multiple kitchen sections.
• Proficiency in using kitchen technology and equipment.
• A satisfactory criminal record, assessed in accordance with the nature, severity, relevance, and recency of any offence.