Junior Sous Chef / Kitchen Lead

Merand Recruitment; Somerset West; On-site; ZAR 180,000 - 350,000; Full time

Job summary

Merand Recruitment is seeking an experienced kitchen professional to oversee and manage all kitchen operations during service. You will lead daily preparations, ensure on-time readiness of ingredients and dishes, and maintain consistent food quality and presentation.

This hands-on role requires strong cooking skills, team leadership, and the ability to work under pressure while coordinating with front-of-house for smooth service. Shifts include weekends and public holidays as needed.

Qualifications

• Previous experience in a professional kitchen, preferably in a Sous Chef, Chef de Partie or kitchen supervisory role.
• Demonstrated ability to independently manage and run a kitchen service without constant supervision.
• Strong practical cooking skills and sound knowledge of food preparation and presentation.
• Experience leading, coordinating or supporting a small kitchen team.
• Excellent organisational and time-management skills, with the ability to prioritise tasks and manage preparation schedules.
• Knowledge of food safety, hygiene standards and safe food-handling practices.
• Strong attention to detail and a commitment to maintaining consistent food quality.
• Ability to work under pressure, manage competing priorities and solve problems effectively.
• Good communication skills and the ability to work collaboratively with kitchen and front-of-house teams.
• A hands-on attitude, strong work ethic and pride in delivering quality food, with the reliability and accountability to work independently and take ownership of responsibilities.
• Flexibility to work shifts, weekends and public holidays as required by the business.

Responsibilities

• Oversee and manage kitchen operations during service, ensuring an organised and efficient workflow.
• Lead daily food preparation and ensure all ingredients and dishes are ready on time.
• Prepare, cook and plate dishes while maintaining consistent food quality, taste, portion sizes and presentation.
• Manage service timing and ensure orders are prepared accurately and efficiently, even during busy periods.
• Lead, support and coordinate a small kitchen team, delegating tasks and leading by example.
• Remain hands-on with all kitchen duties and assist wherever required.
• Monitor stock levels, manage ingredients effectively and minimise food waste.
• Maintain high standards of kitchen cleanliness, hygiene and food safety, ensuring equipment and workstations are properly maintained.
• Communicate effectively with front-of-house staff to ensure smooth and efficient service.
• Take initiative, resolve operational issues and maintain composure under pressure while ensuring consistent food quality and an efficient kitchen operation.

Skills

Cooking skills

Team leadership

Time management

Attention to detail

Communication

Problem solving

Under pressure

Flexibility

Job description

KEY RESPONSIBILITIES:

• Oversee and manage kitchen operations during service, ensuring an organised and efficient workflow.
• Lead daily food preparation and ensure all ingredients and dishes are ready on time.
• Prepare, cook and plate dishes while maintaining consistent food quality, taste, portion sizes and presentation.
• Manage service timing and ensure orders are prepared accurately and efficiently, even during busy periods.
• Lead, support and coordinate a small kitchen team, delegating tasks and leading by example.
• Remain hands-on with all kitchen duties and assist wherever required.
• Monitor stock levels, manage ingredients effectively and minimise food waste.
• Maintain high standards of kitchen cleanliness, hygiene and food safety, ensuring equipment and workstations are properly maintained.
• Communicate effectively with front-of-house staff to ensure smooth and efficient service.
• Take initiative, resolve operational issues and maintain composure under pressure while ensuring consistent food quality and an efficient kitchen operation.

REQUIREMENTS:

• Previous experience in a professional kitchen, preferably in a Sous Chef, Chef de Partie or kitchen supervisory role.
• Demonstrated ability to independently manage and run a kitchen service without constant supervision.
• Strong practical cooking skills and sound knowledge of food preparation and presentation.
• Experience leading, coordinating or supporting a small kitchen team.
• Excellent organisational and time-management skills, with the ability to prioritise tasks and manage preparation schedules.
• Knowledge of food safety, hygiene standards and safe food-handling practices.
• Strong attention to detail and a commitment to maintaining consistent food quality.
• Ability to work under pressure, manage competing priorities and solve problems effectively.
• Good communication skills and the ability to work collaboratively with kitchen and front-of-house teams.
• A hands-on attitude, strong work ethic and pride in delivering quality food, with the reliability and accountability to work independently and take ownership of responsibilities.
• Flexibility to work shifts, weekends and public holidays as required by the business.

WORKING HOURS:

• Operating Hours: Tuesday to Sunday