Restaurant Sous Chef

Placements24; Rustenburg; On-site; ZAR 180,000 - 270,000; Full time

Benefits offered by this job

Staff meals

Skills development

Quality kitchen

Job summary

Placements24 in Rustenburg is seeking a talented Restaurant Sous Chef to support the Head Chef in a busy kitchen. You will help manage daily operations, oversee food preparation, and ensure high standards of presentation and hygiene.

The role focuses on menu development, staff training, HACCP compliance, and cost control, with opportunities to lead by example in a fast-paced environment and contribute to culinary creativity.

Qualifications

• Proven experience as a Sous Chef or senior kitchen role.
• Knowledge of cooking techniques and international cuisine.
• Experience in supervising staff and managing inventory.

Responsibilities

• Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
• Supervise and mentor junior kitchen staff, ensuring proper execution of culinary tasks.
• Maintain HACCP standards and food safety compliance.
• Contribute to menu planning, recipe development, and costing of dishes.
• Manage inventory, order supplies, and rotate stock to minimize waste.
• Ensure consistent quality and presentation of all dishes served to guests.

Skills

Kitchen management

Staff supervision

Food safety & HACCP

Culinary excellence

Education

Culinary school qualification

Job description

About the Role

Our client is looking for a talented and dedicated Restaurant Sous Chef to support the Head Chef in managing a busy kitchen environment in Rustenburg. This role is crucial for maintaining the quality and consistency of our culinary offerings and ensuring efficient kitchen operations. The ideal candidate will have a strong culinary background, a passion for food, and the ability to lead by example in a fast-paced setting. You will play a key role in menu development, staff training, and upholding the highest standards of food hygiene and presentation.

Key Responsibilities

• Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
• Supervise and mentor junior kitchen staff, ensuring proper execution of culinary tasks.
• Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Contribute to menu planning, recipe development, and costing of dishes.
• Manage inventory, order supplies, and ensure efficient stock rotation to minimize waste.
• Ensure consistent quality and presentation of all dishes served to guests.

Requirements

• Proven experience as a Sous Chef or a strong background in a similar senior kitchen role.
• In-depth knowledge of cooking techniques, culinary trends, and international cuisine.
• Proficiency in kitchen management, including staff supervision and inventory control.
• Strong understanding of food safety regulations and HACCP principles.
• Culinary school qualification or equivalent professional experience is highly valued.

Benefits

• Competitive salary commensurate with experience.
• Opportunities to showcase culinary creativity and influence menu development.
• A vibrant and challenging kitchen environment with a focus on quality.
• Staff meals provided during shifts.
• Contribution towards skills development and culinary workshops.