Lead Sous Chef - High-Volume Restaurant Excellence

HotelJobs; South Africa; On-site; ZAR 240,000 - 360,000; Full time

Job summary

HotelJobs is seeking a talented Restaurant Sous Chef in Cape Town to support the Head Chef in delivering exceptional food quality and a consistent dining experience. The role involves leading kitchen operations, managing service and developing the kitchen team.

Ideal candidates will have recognised culinary training, sous chef experience in high-volume settings, strong leadership and excellent food safety knowledge. Ability to work evenings, weekends, and holidays is required.

Qualifications

• Recognised culinary qualification or equivalent professional kitchen training.
• Previous experience as a Sous Chef or strong Junior Sous Chef in a quality, high-volume restaurant.
• Ability to lead a kitchen team and coordinate busy service periods.
• Strong knowledge of food preparation, menu execution, dietary requirements and allergens.
• Excellent understanding of food safety, hygiene and kitchen standards.
• Experience with recipe costing, portion control, ordering, stocktakes and waste management.
• Strong leadership, communication, coaching and problem-solving skills.
• Creative; organised, detail-oriented and commercially aware.

Responsibilities

• Support the Head Chef in delivering exceptional food quality and a consistent dining experience.
• Lead kitchen operations and manage service during busy periods.
• Maintain high culinary standards and develop the kitchen team.
• Ensure accurate records and efficient operation of the kitchen.

Skills

Leadership

Team coordination

Food safety

Menu execution

Dietary awareness

Communication

Problem-solving

Costing & stock control

Education

Culinary qualification

Tools

Computer literacy

Job description

HotelJobs is seeking a talented Restaurant Sous Chef in Cape Town to support the Head Chef in delivering exceptional food quality and a consistent dining experience. The role involves leading kitchen operations, managing service and developing the kitchen team.

Ideal candidates will have recognised culinary training, sous chef experience in high-volume settings, strong leadership and excellent food safety knowledge. Ability to work evenings, weekends, and holidays is required.