JUNIOR SOUS CHEF - Urgently Needed

Compleat Hospitality; Gauteng; On-site; ZAR 180,000 - 240,000; Part time

Job summary

Hospitality Consultancy is seeking a hands-on Junior Sous Chef to support culinary projects across client sites in South Africa. The role focuses on implementing standardised recipes, rolling out menus, and maintaining quality and consistency in kitchen operations.

Responsibilities include training kitchen teams, controlling portions and yields, and assisting with food costing while upholding food safety and hygiene standards. Travel to various client locations is required.

Qualifications

• Relevant culinary qualification.
• Experience at Junior Sous Chef level or equivalent.
• Knowledge of food preparation and cooking techniques.
• Experience with recipe implementation and menu execution.
• Understanding of food costing and stock management.
• Strong communication and leadership abilities.
• Ability to work independently and under pressure.
• Willingness to travel to client locations.

Responsibilities

• Implement standardised recipes across client sites.
• Assist with recipe testing and menu rollouts.
• Train kitchen teams on preparation methods and standards.
• Maintain food quality, presentation and yield management.
• Support food costing and portion control.
• Ensure compliance with food safety and hygiene standards.

Skills

Recipe implementation

Menu execution

Kitchen operations

Food costing

Portion control

Stock management

Team leadership

Travel to sites

Education

Culinary qualification

Job description

Hospitality Consultancy | Contract Position

An established hospitality consultancy is seeking a skilled, hands‑on and adaptable Junior Sous Chef to support culinary projects across various hospitality establishments.

The role focuses on recipe implementation, menu rollouts, food preparation standards and consistency across kitchen operations. Responsibilities include implementing standardised recipes, assisting with recipe testing, training kitchen teams on preparation methods, maintaining food quality and presentation standards, and supporting food costing, portion control and yield management.

The successful candidate will work alongside kitchen teams at various client sites, assisting with operational improvements and ensuring adherence to food safety, hygiene and quality standards.

Requirements

• Relevant culinary qualification.
• Previous professional kitchen experience, preferably at Junior Sous Chef level or equivalent.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Experience with recipe implementation and menu execution.
• Understanding of food costing, portion control and stock management.
• Good communication and team leadership skills.
• Ability to work independently, adapt to different environments and work under pressure.
• Willingness to travel to various client locations.

Employment

Contract basis, with the possibility of extension depending on project requirements and performance.