Sous Chef

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

Job summary

A leading catering company in Cape Town is looking for an experienced Sous Chef to support the Head Chef in kitchen operations. You will oversee food quality, manage line service, and train junior kitchen staff. A strong culinary background and leadership skills are essential for this role, offering a dynamic and fast-paced work environment.

Qualifications

• Proven experience as a Sous Chef or similar role.
• Strong leadership skills and ability to manage a kitchen team.
• Excellent understanding of various cooking techniques.

Responsibilities

• Manage daily kitchen operations and execute menu items.
• Train and mentor junior staff effectively.
• Assist in menu development and costing.

Skills

Culinary Experience

Food Handling

Kitchen Management Experience

Cost Control

Knife Skills

Job description

Are you an ambitious and dedicated culinary leader ready to step up and support a Head Chef in delivering exceptional cuisine We are seeking an experienced and highly motivated Sous Chef to join our kitchen team.

The Role

The Sous Chef is the Head Chefs right hand responsible for the daily execution of all kitchen operations maintaining food quality standards and leading the culinary team. This role requires exceptional technical skill strong leadership and the ability to thrive in a fast-paced environment.

Key Responsibilities

Culinary Execution & Quality Control

• Execute all menu items and prep lists to the Head Chefs precise standards.
• Directly manage the line during service ensuring speed consistency and proper plating presentation.
• Oversee portion control minimizing waste and managing the overall food cost.
• Ensure all food storage handling and preparation practices comply strictly with health and sanitation regulations.

Kitchen Management & Leadership

• Step in for the Head Chef in their absence managing all kitchen staff scheduling and orders.
• Train mentor and motivate junior cooks and apprentices on station setup knife skills and technique.
• Maintain a positive disciplined and efficient working environment in the back-of-house (BOH).
• Conduct daily inventory checks and manage the receiving and rotation of all food deliveries.

Menu & Development

• Assist the Head Chef with menu development including testing new recipes and calculating costing for new dishes.
• Identify and resolve operational problems or bottlenecks in the kitchen workflow.

Key Skills

• Culinary Experience
• Food Handling
• Restaurant Experience
• Kitchen Management Experience
• Food Preparation Experience
• Kitchen Experience
• Labor Cost Analysis
• Catering
• Cooking
• Cost Control
• Sanitation
• Knife Skills

Employment Type: Full Time

Experience: years

Vacancy: 1