Sous Chef

eJobDesign; Cape Town; On-site; ZAR 201,000 - 335,000; Full time

Benefits offered by this job

21 working days leave per annum

Training and development opportunities

Retirement & other benefits

Job summary

eJobDesign is seeking an experienced Sous Chef for our Newlands, Cape Town kitchen. You will assist the Senior Sous Chef, lead sections, train junior staff, and ensure service excellence in line with hotel standards.

You will oversee food quality, portions, safety and hygiene, managing stock and collaborating with front‑of‑house to coordinate timely dish delivery. A strong culinary background and leadership are essential.

Qualifications

• Matric (high school) required and a culinary qualification from SA or international institution (advantageous) NQF Level 4-5.
• Chef apprenticeship completed or in progress.
• At least 2–3 years’ experience in a busy up-market kitchen.

Responsibilities

• Assist the Senior Sous Chef with daily kitchen operations and lead the team when needed.
• Train and mentor junior kitchen staff across sections.
• Prepare and cook dishes according to recipes and standards.
• Supervise a station to ensure readiness and smooth service.
• Ensure food safety, hygiene and cleanliness standards are followed.
• Monitor food quality, portion sizes and presentation.
• Control stock within the section and order supplies as needed.
• Communicate with sous chef, head chef and front-of-house for timing and execution.

Skills

Team leadership

Training & mentoring

Culinary knowledge

Communication skills

Food safety

Time management

Adaptability

Education

Culinary qualification (NQF 4-5)

Chef apprenticeship

Tools

Kitchen technology

Job description

(Monthly Paid - CTC) This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

Sous Chef | Newlands, Cape Town

(Monthly Paid - CTC) This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

We are looking to recruit an experienced Sous Chef who will assist in upholding the highest hospitality standards within the main kitchen. Working under the guidance of the Exec Sous Chefs and Head Chef they help prepare and serve dishes across all kitchen sections, ensuring quality aligns with hotel specifications. Additionally, they contribute to training junior staff, support efficient service operations, and maintain consistency in the culinary products delivered from the kitchen.

Key Accountabilities

• Assist the Senior Sous Chef with daily kitchen operations and lead the team when needed.
• Train and mentor Senior Sous chefs, Chef de parties, Demi Chefs, Commis Chefs, and Trainees in techniques, equipment, and dish preparation.
• Prepare and cook dishes according to recipes and quality standards.
• Supervise a kitchen station, ensuring readiness and smooth service.
• Ensure food safety, hygiene, and cleanliness standards are followed.
• Monitor food quality, portion sizes, and presentation.
• Manage and control stock within the section, ensuring sufficient supplies are available.
• Communicate effectively with the sous chef, head chef, and front-of-house staff to coordinate timing and order execution.

Minimum Requirements

• Matric required and a culinary or recognised qualification from a South African or International Educational Institution (advantageous) NQF Level 4-5
• Chef apprenticeship
• At least 2-3years' experience in a similar role in a busy, up-market establishment.
• Flexible to work shifts in multiple sections
• Proficient use of kitchen technology
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.

Key Competencies

• Neat and professional.
• Excellent verbal and written communication skills.
• Excellent culinary knowledge
• Ability to manage and delegate concurrently
• Ability to work under pressure
• Food and Hygiene safety
• Delegate tasks efficiently to meet service deadlines.
• Handle team conflicts and maintain a positive work environment.
• Organise kitchen stations for efficiency during peak hours
• Handle special requests, dietary restrictions, and last-minute order changes
• Ability to resolve issues (e.g., ingredient shortages, equipment failures).
• Devotion to Quality
• Directing
• Planning
• Performing under Pressure
• Providing Feedback
• Results-oriented
• Creating Support
• Analysing and Forming Opinions

Employment Equity

Preference will be given to Employment Equity candidates in line with the Company's transformation objectives in the Employment Equity Plan.

Why Apply?

• An empowering work environment.
• A remuneration package including retirement & other benefits.
• 21 working days leave per annum.
• Training and development opportunities.

Closing Date

Please apply by no later than 21 September 2026