Senior Sous Chef - Fine Dining & Culinary Innovation

Recruit for Africa PTY Limited; Johannesburg; On-site; ZAR 134,000 - 223,000; Full time

Job summary

JHB Restaurant Group in Johannesburg is seeking a dynamic Sous Chef to support the Head Chef, maintain fine dining standards, and lead kitchen teams across venues. You will design menus reflecting seasonal availability and international influences while ensuring exceptional quality and presentation.

Ideal candidates have 3–5 years in senior kitchen roles, strong culinary technique, and a passion for innovation.

Qualifications

• Experience: 3–5 years in sous chef or senior chef roles within fine dining or premium restaurants.
• Skills: modern culinary techniques, menu execution, kitchen management.
• Attributes: creative, detail‑oriented, curious and adaptable to evolving culinary trends.
• Leadership: supportive leader who motivates staff and maintains discipline in the kitchen.
• Flexibility: able to work shifts, weekends, and public holidays.
• Passion: genuine enthusiasm for delivering exceptional guest experiences.

Responsibilities

• Design and update menus reflecting seasonal availability and brand identity.
• Supervise daily kitchen operations to ensure smooth service and quality control.
• Uphold high standards in taste, presentation and consistency across dishes.
• Monitor stock levels, assist with supplier negotiations and ingredient usage.
• Collaborate with chefs and staff to coordinate service flow and menu execution.
• Provide training and mentorship to junior staff on techniques, hygiene, and discipline.
• Ensure compliance with hygiene and safety standards.
• Contribute innovative ideas for new dishes and plating styles.
• Interact with guests to explain concepts and reinforce culinary vision.
• Support profitability through portion control and waste reduction.

Job description

JHB Restaurant Group in Johannesburg is seeking a dynamic Sous Chef to support the Head Chef, maintain fine dining standards, and lead kitchen teams across venues. You will design menus reflecting seasonal availability and international influences while ensuring exceptional quality and presentation.

Ideal candidates have 3–5 years in senior kitchen roles, strong culinary technique, and a passion for innovation.