Sous Chef

The Stratogo Group; Cape Town; On-site; ZAR 240,000 - 360,000; Full time

Job summary

The Stratogo Group invites applications for a Sous Chef in Bellville, Western Cape. This role supports the Head Chef, oversees kitchen teams, and ensures high-quality meal preparation in a fast-paced environment.

Candidates should have a culinary qualification, 2–5 years of kitchen experience, knowledge of food safety, and flexibility to work weekends and shifts. A positive attitude and physical fitness are essential for this busy kitchen.

Qualifications

• Minimum Grade 10 or equivalent educational qualification.
• Food safety, hygiene and sanitation knowledge required.
• 2–5 years' experience in a professional kitchen, preferably in a supervisory role.
• Ability to work flexible hours including weekends and holidays.

Responsibilities

• Assist the Head Chef in managing kitchen operations.
• Supervise kitchen staff and oversee workflow.
• Prepare and cook high-quality meals according to recipes.
• Maintain food quality, presentation and portion control.
• Monitor stock levels and place orders when needed.
• Ensure compliance with health and safety regulations.

Skills

Supervisory experience

Food safety

Flexible hours

Physical fitness

Education

Grade 10

Culinary qualification or Chef Diploma

Job description

Location : Bellville

Job Description : Sous Chef

Minimum Requirements

• Min Grade 10
• Clear crim record
• Culinary qualification or Chef Diploma from a recognized institution.
• 2-5 years' experience in a professional kitchen, preferably in a supervisory role.
• Experience in food preparation, cooking, and kitchen operations.
• Knowledge of food safety, hygiene, and sanitation standards.
• Ability to work flexible hours, including weekends, public holidays, and shifts.
• Physically fit and able to work in a fast-paced environment.

Key Responsibilities

• Assist the Head Chef in managing kitchen operations.
• Supervise kitchen staff and ensure efficient workflow.
• Prepare and cook high-quality meals according to recipes and standards.
• Maintain food quality, presentation, and portion control.
• Monitor stock levels and place orders when necessary.
• Ensure compliance with health, safety, and hygiene regulations.