Sous Chef

MyCareerCraft; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A culinary services company in Cape Town seeks a Sous Chef to assist the Head Chef with kitchen operations. You will supervise staff, manage quality, and ensure compliance with food safety standards. Candidates should have a culinary diploma, 3-5 years of professional experience, and strong leadership skills. The position requires working in a fast-paced environment with a focus on fine dining. This role offers opportunities for mentorship and creative culinary contributions.

Qualifications

• 3-5 years experience in a professional kitchen, with at least 1 year in a supervisory role.
• Sound knowledge of modern cooking techniques and food safety.
• Valid food-safety/hygiene certificate or willingness to obtain.

Responsibilities

• Supervise daily kitchen operations and lead food preparation.
• Assist in menu design and recipe development.
• Train, mentor, and schedule kitchen staff.

Skills

Leadership

Communication

Organizational skills

Education

Culinary Diploma or equivalent

Tools

Kitchen management software

MS Office

Job description

The Sous Chef serves as second-in-command in the kitchen, assisting the Head/Executive Chef in managing kitchen operations, maintaining food quality, supervising staff, and ensuring full compliance with hygiene and food-safety standards.

Key Responsibilities

• Supervise daily kitchen operations and lead food preparation and service.

• Assist in menu design, recipe development, and plating presentation.

• Train, mentor, and schedule kitchen staff to maintain performance standards.

• Manage stock control, ordering, portioning, and cost management.

• Ensure full compliance with food‑safety (HACCP) and workplace health regulations.

• Oversee cleanliness, maintenance, and opening/closing procedures.

• Maintain consistent quality and presentation during service.

• Stand in for the Head Chef when required and assist with functions or special events.

Minimum Requirements

• Formal culinary qualification (Culinary Diploma, City & Guilds, or equivalent).

• 3‑5 years experience in a professional kitchen, with at least 1 year in a supervisory capacity.

• Sound knowledge of modern cooking techniques, food safety, and kitchen management.

• Experience in 4 and 5 star establishment at least 2 years.

• Fine dining experience.

• Valid food‑safety/hygiene certificate (or willingness to obtain).

• Strong leadership, communication, and organisational skills.

• Ability to perform under pressure in a fast‑paced environment.

• Willingness to work shifts, weekends, and public holidays.

• Valid driver’s licence and own reliable transport.

Preferred Skills

• Experience in high‑volume or fine‑dining environments.

• Knowledge of cost control, menu engineering, and food costing.

• Competence with kitchen management software and MS Office.

• Exposure to banqueting or event catering.

• Creative flair and passion for culinary innovation.