Junior Sous Chef (Junior Sous (x3))

Vineyard, Oude Werf and Stellenbosch Hotels by Petousis; Cape Town; On-site; ZAR 167,000 - 246,000; Full time

Job summary

Vineyard, Oude Werf and Stellenbosch Hotels by Petousis in Newlands, Cape Town, seeks a Junior Sous Chef to support the culinary leadership team in delivering outstanding cuisine. You will help lead and develop the kitchen brigade, ensuring high standards and consistency across operations in a busy hotel environment.

The ideal candidate has 2–3 years of relevant experience, a SA or international culinary qualification (NQF 4-5), and is comfortable working shifts across multiple sections while

Qualifications

• Culinary qualification (NQF 4-5) from SA or international institution.
• Chef apprenticeship completed.
• 2–3 years in a similar role in a busy, up-market establishment.
• Willing to work shifts across multiple sections.
• Proficient in kitchen technology.
• Clear background check as required.

Responsibilities

• Assist the Sous Chef with daily kitchen operations.
• Lead the team when required and mentor junior staff.
• Prepare and cook dishes to recipes and quality standards.
• Supervise a kitchen station for service readiness.
• Ensure food safety, hygiene and cleanliness.
• Monitor quality, portions and presentation.
• Control stock and manage resources.

Skills

Kitchen leadership

Food safety

Communication

Time management

Education

Culinary qualification NQF 4-5

Chef apprenticeship

Job description

Vineyard Home Oude Werf Home Junior Sous Chef (Junior Sous (x3))

Junior Sous (x3)

ZAR0 - ZAR0/month + 0

Job Location

South Africa -City of Cape Town -Cape Town -Newlands

Job Type

Permanent

Posted

Friday, October 9, 2026

Closing date

19 Oct 2026 20:59

Junior Sous Chef (x3) | Newlands, Cape Town

(Monthly Paid – CTC)

Join a highly acclaimed hotel renowned for its exceptional guest experiences, people-focused culture, and commitment to sustainability. We are seeking an experienced Junior Sous Chef to support our culinary leadership team in delivering outstanding cuisine and maintaining the highest standards of excellence across all kitchen operations. Working closely with the Sous Chef, the successful candidate will assist in leading and developing the kitchen brigade, ensuring consistent food quality, operational efficiency, and compliance with food safety standards. This is an excellent opportunity for an ambitious culinary professional looking to further develop their leadership skills within a supportive and forward-thinking hospitality environment.

Key Accountabilities

• Assist the Sous Chef with daily kitchen operations and lead the team when needed.
• Train and mentor Senior chef de parties, Chef de parties, Demi Chefs, Commis Chefs, and Trainees in techniques, equipment, and dish preparation.
• Prepare and cook dishes according to recipes and quality standards.
• Supervise a kitchen station, ensuring readiness and smooth service.
• Ensure food safety, hygiene, and cleanliness standards are followed.
• Monitor food quality, portion sizes, and presentation.
• Manage and control stock within the section, ensuring sufficient supplies are available.
• Communicate effectively with the sous chef, head chef, and front‑of‑house staff to coordinate timing and order execution.
• Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality.

Minimum Requirements

• A culinary or recognised qualification from a South African or International Educational Institution NQF Level 4-5
• Chef apprenticeship
• At least 2-3years’ experience in a similar role in a busy, up‑market establishment.
• Flexible to work shifts in multiple sections
• Proficient use of kitchen technology
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.

Key Competencies

• Neat and professional.
• Excellent verbal and written communication skills.
• Excellent culinary knowledge
• Ability to manage and delegate concurrently
• Ability to work under pressure
• Food and Hygiene safety
• Delegate tasks efficiently to meet service deadlines.
• Handle team conflicts and maintain a positive work environment.
• Organize kitchen stations for efficiency during peak hours
• Handle special requests, dietary restrictions, and last‑minute order changes
• Ability to resolve issues (e.g., ingredient shortages, equipment failures).
• Devotion to Quality
• Directing
• Performing under Pressure
• Planning
• Providing Feedback
• Results‑oriented
• Cooperation
• Analysing and Forming Opinions

Employment Equity

Preference will be given to Employment Equity candidates in line with the Company’s transformation objectives in the Employment Equity Plan.

Contact information

Caroline Naidoo