Sous Chef

HotelJobs; Cape Town; On-site; ZAR 240,000 - 360,000; Full time

Job summary

HotelJobs is seeking an experienced Sous Chef for a prestigious establishment in Cape Town, Western Cape. You will support the Head Chef, lead kitchen operations, and ensure high-quality dishes with strict food safety and hygiene standards.

The ideal candidate has a recognised culinary qualification and proven Sous Chef or Junior Sous Chef experience in a high-volume setting, with strong leadership and the ability to work under pressure.

Qualifications

• Recognised culinary qualification or equivalent professional kitchen training.
• Experience as Sous Chef or strong Junior Sous Chef in high-volume settings.
• Experience in quality, high-volume hospitality environments.
• Strong knowledge of food preparation and menu execution.
• Understanding of dietary requirements, allergens and food safety regulations.
• Stock control, portion control and waste management knowledge.
• Excellent leadership and team management skills.
• Strong communication, coaching and problem-solving abilities.
• Ability to work under pressure and stay organised.
• Computer literacy and administrative competency.

Responsibilities

• Lead daily kitchen operations in the Head Chef's absence where required.
• Ensure dishes are prepared and presented to established quality standards.
• Oversee kitchen preparation, service, and operational flow.
• Coordinate kitchen sections and allocate resources effectively.
• Monitor dietary requirements, allergies, and guest requests.
• Assist with menu implementation and seasonal updates.
• Monitor stock levels, ordering, receiving and stock rotation.
• Train, mentor and develop kitchen team members.
• Conduct team briefings and supervise daily activities.
• Maintain food safety, hygiene and cleanliness standards.
• Promote teamwork across departments.

Skills

Leadership

Communication

Problem solving

Attention to detail

Education

Culinary qualification

Job description

Hospitality and Outdoor - New Vacancy - Sous Chef - Cape Town, Western Cape

Introduction & Job Requirements

Hospitality and Outdoor is seeking a passionate and experienced Sous Chef to join a prestigious hospitality establishment in Cape Town, Western Cape . This exciting opportunity is ideal for a talented culinary professional who thrives in a fast-paced environment and is committed to delivering exceptional dining experiences. The Sous Chef will support the Head Chef in overseeing daily kitchen operations, ensuring the consistent delivery of high-quality dishes, and maintaining exceptional standards of food safety, hygiene, and kitchen efficiency. This role requires a hands‑on leader who can coordinate kitchen service, mentor team members, manage stock and food costs, and maintain operational excellence during every service period. The successful candidate will also assume responsibility for the kitchen in the Head Chef's absence while ensuring the highest standards of quality and guest satisfaction are upheld. Applicants should possess a recognised culinary qualification or equivalent professional kitchen training, along with previous experience as a Sous Chef or an accomplished Junior Sous Chef within a high-volume hospitality environment. Strong leadership skills, excellent culinary knowledge, and the ability to perform under pressure are essential. Candidates should be highly organised, detail-oriented, commercially aware, and passionate about developing others while maintaining outstanding culinary standards. The ideal candidate will be confident in managing kitchen teams, maintaining consistency in food preparation and presentation, and ensuring compliance with food safety regulations. A proactive approach to problem‑solving, effective communication skills, and the ability to work collaboratively with front‑of‑house teams are crucial. Flexibility to work evenings, weekends, and public holidays is required, together with strong administrative abilities and experience maintaining accurate operational records. This position offers an excellent opportunity to contribute to a guest‑focused environment while further developing leadership and culinary expertise within a professional hospitality setting.

Job Requirements

• Recognised culinary qualification or equivalent professional kitchen training.
• Previous experience as a Sous Chef or strong Junior Sous Chef.
• Experience within a quality, high-volume hospitality environment.
• Strong knowledge of food preparation and menu execution.
• Understanding of dietary requirements, allergens, and food safety regulations.
• Knowledge of portion control, recipe costing, stock control, and waste management.
• Excellent leadership and team management skills.
• Strong communication, coaching, and problem‑solving abilities.
• Ability to work effectively under pressure.
• Highly organised with strong attention to detail.
• Computer literacy and administrative competency.
• Available to work evenings, weekends, and public holidays.

Job Description

• Support the Head Chef in leading daily kitchen operations.
• Ensure food is prepared and presented to established quality standards.
• Oversee kitchen preparation, service, and operational flow.
• Coordinate kitchen sections and allocate resources effectively.
• Monitor dietary requirements, allergies, and special guest requests.
• Assist with menu implementation and seasonal menu updates.
• Monitor product quality, storage and inventory controls.
• Train, mentor, and develop kitchen team members.
• Conduct team briefings and supervise daily kitchen activities.
• Maintain food safety, hygiene and cleanliness standards.
• Monitor stock levels, ordering, receiving and stock rotation.
• Support food cost control and waste reduction initiatives.
• Maintain accurate kitchen records and compliance documentation.
• Promote teamwork and collaboration across departments.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Salary: Market Related

Start Date: ASAP