Junior Sous Chef

Recruit for Africa PTY Limited; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading recruitment agency is seeking a Junior Sous Chef for a boutique fine dining establishment in Cape Town. The role involves leading kitchen operations, executing high-quality seasonal menus, and training junior staff within a passionate team. Ideal candidates will have culinary qualifications and 5+ years of kitchen experience. This is a permanent position with a supportive and creative environment, offering competitive remuneration based on experience.

Benefits

R12 – 15 CTC depending on experience

Supportive working environment

Opportunities for growth within the business

Qualifications

• Culinary qualification or equivalent experience (5+ years in professional kitchens).
• Proven ability in menu planning, food costing, and wine pairing.
• Own reliable transport is essential.

Responsibilities

• Support the Chef Patron and lead the kitchen in their absence.
• Guide the team in daily kitchen operations, ensuring quality.
• Execute seasonal menus to fine dining standards.

Skills

Culinary qualification or equivalent experience

Strong skills in meat, poultry, seafood butchery

Excellent communication skills in English

Leadership ability to train and mentor staff

Commitment to health and safety standards

Passion for food and continuous learning

Education

5+ years in professional kitchens

Job description

Junior Sous Chef | Cape Town | Boutique Fine Dining Establishment

We are looking for a confident JUNIOR SOUS CHEF to join the team at an award‑winning boutique fine‑dining, wine‑focused social establishment in Observatory, Cape Town. As part of this unique 18‑seater communal dining experience, you will take charge of kitchen operations, lead the team, and uphold the highest standards of food quality, consistency, and presentation. This role offers an exciting opportunity to advance your career in a dynamic environment celebrated for exceptional food, wine pairings, and memorable guest experiences.

As ideal candidate, you will have:

• Culinary qualification or equivalent experience (5+ years in professional kitchens, including leadership roles).
• Solid, all‑round kitchen experience across hot, cold, and pastry sections.
• Strong skills in meat, poultry, seafood butchery, and vegetable preparation.
• Proven ability in menu planning, food costing, and wine pairing.
• Service‑orientated mindset with confidence to converse with guests and suppliers.
• Excellent communication skills (spoken and written English).
• Leadership ability to train, mentor, and guide junior staff.
• Experience in stock control, ordering, and maintaining accurate costings.
• Commitment to health, safety, hygiene, and sustainability standards.
• Own reliable transport is essential
• Calm, confident presence in a fast‑paced kitchen with a “show must go on” mindset.
• Passion for food, continuous learning, and sharing knowledge with others.

Duties and Responsibilities

• Support the Chef Patron and lead the kitchen in their absence.
• Guide the team in daily kitchen operations, ensuring consistency and quality across all sections.
• Execute seasonal menus efficiently and to fine dining standards.
• Oversee food preparation and presentation, maintaining top quality and attention to detail.
• Train, mentor, and upskill junior staff, reviewing performance and recommending training opportunities.
• Uphold food hygiene, health, and safety standards at all times.
• Manage stock control: ordering, receiving, storing, and monitoring inventory.
• Implement sustainable kitchen practices including composting, recycling, and waste reduction.
• Engage with guests when required, representing the kitchen professionally.
• Contribute ideas to menu planning and wine pairing.
• Maintain an organized kitchen and stores, ensuring smooth operations

What we offer:

• R12 – 15 CTC – depending on experience and skills
• A supportive, creative, and dynamic working environment.
• Opportunity to contribute to an evolving food and wine experience.
• A chance to be part of a close‑knit, passionate team.
• Opportunities to grow within the business.
• Permanent, 40‑hour work week (Mon–Fri, 9:00–18:00), with occasional evening or Saturday shifts.

To apply for Junior Sous Chef | Cape Town | Boutique Fine Dining Establishment

please send your CV WITH UP-TO-DATE EMPLOYMENT HISTORY AND INSERTED FULL-LENGTH PHOTO.

We appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application.

Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job!

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