Restaurant Sous Chef 5014Ct

HotelJobs; Cape Town; On-site; ZAR 257,000 - 301,000; Full time

Job summary

HotelJobs is seeking an experienced Sous Chef for a busy, quality-driven restaurant in Cape Town. You will support the head chef, coordinate service, and lead a diverse brigade to deliver exceptional meals.

The role requires a recognised culinary qualification, strong leadership, excellent food safety knowledge, and the ability to manage costing, stock, and wastage. You must be available for evenings, weekends and holidays.

Qualifications

• Recognised culinary qualification or equivalent training.
• Experience as Sous Chef or strong Junior Sous in high-volume restaurant.
• Ability to coordinate a busy kitchen and lead a brigade.
• Knowledge of food safety, allergens and kitchen hygiene.
• Costing, yields, portion control, ordering, stocktakes and waste management.
• Excellent communication, coaching and decision-making skills.
• Organised, detail-focused and able to work under pressure.
• Willing to work evenings, weekends and public holidays.
• Computer literacy and keeping accurate records.

Skills

Leadership

Communication

Food safety knowledge

Dietary requirements/allergens

Kitchen hygiene

Portion control

Stock management

Costing

Coaching

Decision making

Under pressure

Education

Recognised culinary qualification

Job description

RESTAURANT – SOUS CHEF

Location: Cape Town, Western Cape

Salary: R23K - R27K

About the Position

We are looking for an experienced Sous Chef to join a busy, quality-driven restaurant in Cape Town.

Requirements

• A recognised culinary qualification or equivalent practical professional kitchen training.
• Previous experience as a Sous Chef or strong Junior Sous Chef in a quality, high-volume restaurant or comparable hospitality environment.
• Demonstrated ability to coordinate a busy kitchen service and lead a diverse brigade.
• Strong working knowledge of food preparation, menu execution, dietary requirements, allergens, food safety and kitchen hygiene.
• Good understanding of recipe costing, yields, portion control, ordering, stocktakes, stock rotation and waste management.
• Confident communication, coaching, problem-solving and decision-making skills.
• Organised; detail-focused and able to remain composed and accurate under pressure.
• Creative and quality-driven while remaining commercially aware and disciplined in execution.
• Willing and able to work restaurant hours, including evenings, weekends and public holidays, according to the operational roster.
• Computer literacy and the ability to maintain accurate operational records.