Sous Chef

Brass Bell (Pty) Ltd; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A premier seaside dining venue in Cape Town is seeking a Sous Chef to support daily kitchen operations and uphold high standards of food quality. The role requires 3-5 years of experience in a fast-paced environment with strong knowledge of seafood and leadership skills. Join a dynamic team that values innovation and offers competitive remuneration and staff benefits.

Benefits

Professional growth opportunities

Competitive remuneration

Staff benefits

Qualifications

• Minimum 3-5 years' experience as a Sous Chef or Senior CDP in a high-volume or premium dining environment.
• Proven ability to lead a team in a fast-paced kitchen.

Responsibilities

• Support the Head Chef in daily kitchen operations.
• Maintain the highest standards of food quality and presentation.
• Train and mentor junior kitchen staff.

Skills

Knowledge of seafood

Leadership under pressure

Organizational skills

Communication skills

Problem-solving skills

Education

Culinary qualification

Job description

About UsSeaweed & Salt is a signature dining venue within the iconic Brass Bell Restaurant Complex — a collection of unique seaside spaces in the heart of Kalk Bay.

Our restaurant celebrates the essence of coastal living with a focus on fresh, local ingredients, refined flavours, and beautifully plated dishes.

From elegant seafood and handcrafted sushi to our signature cocktails and curated wine list, Seaweed & Salt offers a premium yet relaxed dining experience right on ocean's edge.

Key Responsibilities

• Support the Head Chef in daily kitchen operations, including prep, service, and closing.
• Maintain the highest standards of food quality, presentation, and consistency.
• Assist in menu development, costing, and seasonal updates aligned with the Seaweed & Salt brand.
• Lead by example in upholding hygiene, safety, and compliance with HACCP standards.
• Train, motivate, and mentor junior kitchen staff to foster a cohesive, high-performing team.
• Manage stock control, ordering, and supplier relations in coordination with the Brass Bell's purchasing protocols.
• Contribute to the creative direction of specials, events, and new menu launches.

Requirements

• Minimum 3–5 years' experience as a Sous Chef or Senior CDP in a high-volume or premium dining environment.
• Strong knowledge of seafood, modern plating techniques, and international flavours.
• Proven ability to lead a team and perform under pressure in a fast-paced kitchen.
• Excellent organizational, communication, and problem‑solving skills.
• Culinary qualification or equivalent professional experience preferred.

Why Join Us

Work as part of one Cape Town's most iconic seaside restaurant groups; enjoy opportunity for professional growth within a diverse portfolio of venues; dynamics, creative environment that values innovation, teamwork, and excellence; competitive remuneration and staff benefits.