Junior Sous Chef | Ls

HotelJobs; Stellenbosch; On-site; ZAR 180,000 - 260,000; Full time

Job summary

HotelJobs is seeking a hands-on Chef de Partie / Junior Sous Chef for a luxury Stellenbosch wine farm property. You will assist daily kitchen operations, lead sections, and help deliver world‑class dining experiences.

Ideal candidates will bring a recognised culinary qualification, proven leadership, and a passion for creativity and quality in a high‑end environment.

Qualifications

• Recognised professional culinary qualification.
• Strong leadership and communication skills.
• Highly organised with excellent attention to detail.
• Passionate about creativity, quality, and exceptional guest experiences.

Responsibilities

• Assist the Head Chef and Sous Chef with daily kitchen operations.
• Supervise and support junior chefs and kitchen staff.
• Ensure high standards of food preparation, presentation, and consistency.
• Contribute to menu development and creative culinary ideas.
• Oversee stock control, ordering, and kitchen organisation.
• Maintain strict food hygiene, safety, and health standards.
• Support service during busy periods, ensuring smooth kitchen flow.
• Conduct effective section handovers and communicate operational requirements.
• Uphold the property’s five-star hospitality and culinary standards.

Skills

Leadership

Communication

Organization

Attention to detail

Creativity

Guest experience

Education

Culinary qualification

Job description

Package & Benefits

Salary: Negotiable depending on experience

Location: Stellenbosch, Western Cape

Full-time position

Key Responsibilities

• Assist the Head Chef and Sous Chef with daily kitchen operations
• Supervise and support junior chefs and kitchen staff
• Ensure high standards of food preparation, presentation, and consistency
• Contribute to menu development and creative culinary ideas
• Oversee stock control, ordering, and kitchen organisation
• Maintain strict food hygiene, safety, and health standards
• Support service during busy periods, ensuring smooth kitchen flow
• Conduct effective section handovers and communicate operational requirements
• Uphold the property’s five-star hospitality and culinary standards

Minimum Requirements

• Recognised professional culinary qualification
• Previous experience as a Chef de Partie or Junior Sous Chef in a luxury hospitality environment
• Strong knowledge of food preparation, cooking techniques, and kitchen operations
• Excellent understanding of food hygiene and health & safety standards
• Strong leadership and communication skills
• Ability to work effectively under pressure in a busy kitchen
• Highly organised with excellent attention to detail
• Passionate about creativity, quality, and exceptional guest experiences

Ideal Candidate

A hands‑on and creative culinary professional with strong leadership potential, excellent organisational skills, and a passion for delivering world‑class dining experiences at one of Stellenbosch’s most prestigious wine farm properties.