Lead Sous Chef — Catering Kitchen, Cape Town

Placements24; Cape Town; On-site; ZAR 180,000 - 260,000; Full time

Benefits offered by this job

Health and wellness benefits

Professional development

Career advancement opportunities

Ongoing culinary training

Job summary

Placements24 is seeking a talented Sous Chef in Cape Town to support the Head Chef and manage daily kitchen operations. You will supervise staff, uphold culinary standards, and ensure timely, high-quality dishes for diverse clients.

You will lead a fast-paced team, maintain strict hygiene, and contribute to menu development while maintaining cost efficiency and inventory control in a reputable catering environment.

Qualifications

• Previous experience as a Sous Chef or a senior line cook in a demanding kitchen.
• Strong knowledge of culinary techniques, food preparation, and presentation.
• Good leadership and communication skills to effectively manage kitchen teams.
• Familiarity with inventory control and basic cost management.
• A passion for food and a commitment to quality service.
• Ability to work effectively under pressure in a fast-paced Cape Town kitchen.

Responsibilities

• Assist the Head Chef in menu planning, recipe development, and execution of all dishes.
• Oversee daily kitchen operations, ensuring efficiency and adherence to schedules.
• Supervise and guide junior kitchen staff, providing training and support.
• Maintain inventory levels, assist with ordering supplies, and monitor stock rotation.
• Uphold stringent hygiene and food safety standards in all kitchen activities.
• Step in to lead the kitchen in the Head Chef's absence, ensuring seamless operations.

Skills

Leadership

Communication

Inventory control

Cost management

Food presentation

Job description

Placements24 is seeking a talented Sous Chef in Cape Town to support the Head Chef and manage daily kitchen operations. You will supervise staff, uphold culinary standards, and ensure timely, high-quality dishes for diverse clients.

You will lead a fast-paced team, maintain strict hygiene, and contribute to menu development while maintaining cost efficiency and inventory control in a reputable catering environment.