Junior Sous Chef, Luxury Hotel, Cape Town

HotelJobs; Cape Town; On-site; ZAR 300,000 - 420,000; Full time

Job summary

HotelJobs in Cape Town is seeking an experienced Junior Sous Chef who is creative and passionate with strong supervisory skills to support Senior Chefs and lead daily kitchen operations.

You will ensure high standards of food preparation, hygiene, and service, mentor junior staff, contribute to menu planning, stock control, and kitchen efficiency, and work flexible shifts in a luxury hotel environment.

Qualifications

• Recognised Culinary diploma or equivalent professional qualification.
• At least 2 years’ experience in a Chef de Partie role within a hotel environment.
• At least 1 year experience in managing teams.
• Solid knowledge of various cooking techniques and kitchen equipment.
• Strong leadership and team coordination skills.
• Good understanding of food safety and hygiene regulations.
• Be well versed in the English language essential.

Responsibilities

• Support the Sous Chef in managing kitchen operations on a day-to-day basis.
• Supervise and train Commis Chefs, Demi Chefs de Partie, and other junior staff.
• Ensure consistent quality and presentation of dishes before service.
• Assist with inventory management, including ordering and stock rotation.
• Maintain strict food hygiene, safety, and cleanliness standards (e.g. HACCP).
• Contribute to menu development and recipe creation as needed.
• Ensure all food is prepared on time and to standard.
• Monitor portion and waste control to maintain profit margins.
• Staff Training and Leadership: Provide training and guidance to kitchen staff, fostering teamwork and maintaining high productivity levels.
• Inventory Management: Assist in managing kitchen inventory, including ordering supplies, checking deliveries, and maintaining stock levels.
• Quality Control: Monitor the quality of dishes leaving the kitchen, ensuring they meet the establishment's standards for taste and presentation.
• Health and Safety Compliance: Ensure compliance with food safety and health regulations, maintaining a clean and organized kitchen environment.
• Perform other duties as and when required

Skills

Leadership

Team management

Communication

Planning & organizing

Time management

Problem solving

Creativity

Attention to detail

Education

Culinary diploma

Job description

Junior Sous Chef, Luxury Hotel, Cape Town

We are seeking an experienced Junior Sous Chef, who is creative and passionate with strong supervisory skills. As a Junior Sous Chef, you will support and assist the Senior Chefs in leading and managing the daily operations of the kitchen. You will ensure high standards of food preparation, hygiene, and service are consistently met while mentoring junior kitchen staff and contributing to menu planning, stock control, and kitchen efficiency.

Key Requirements

• Recognised Culinary diploma or equivalent professional qualification.
• At least 2 years’ experience in a Chef de Partie role within a hotel environment
• At least 1 year experience in managing teams
• Solid knowledge of various cooking techniques and kitchen equipment.
• Strong leadership and team coordination skills.
• Good understanding of food safety and hygiene regulations.
• Good leadership skills and ability
• Strong communication, planning and organizing skills
• Good Time Management and Problem-Solving skills
• A flair for creativity and an eye for detail
• Ability to manage conflict and challenging situations with diplomacy and confidence
• Strong attention to detail and efficiency pertaining to area of responsibility
• Flexibility to work varied shifts inclusive of weekends, public holidays, evenings and as per operational requirements as and when required
• Be well versed in the English language essential
• Work well in a team as well as on your own
• Resilient and the ability to work under pressure in a fast-paced environment.
• Attention to detail and commitment to excellence.
• Flexibility to work evenings, weekends, and holidays as required

Key Responsibilities

• Support the Sous Chef in managing kitchen operations on a day-to-day basis.
• Supervise and train Commis Chefs, Demi Chefs de Partie, and other junior staff.
• Ensure consistent quality and presentation of dishes before service.
• Assist with inventory management, including ordering and stock rotation.
• Maintain strict food hygiene, safety, and cleanliness standards (e.g. HACCP).
• Contribute to menu development and recipe creation as needed.
• Ensure all food is prepared on time and to standard.
• Monitor portion and waste control to maintain profit margins.
• Staff Training and Leadership: Provide training and guidance to kitchen staff, fostering teamwork and maintaining high productivity levels.
• Inventory Management: Assist in managing kitchen inventory, including ordering supplies, checking deliveries, and maintaining stock levels.
• Quality Control: Monitor the quality of dishes leaving the kitchen, ensuring they meet the establishment's standards for taste and presentation.
• Health and Safety Compliance: Ensure compliance with food safety and health regulations, maintaining a clean and organized kitchen environment.
• Perform other duties as and when required