Sous Chef

Profile Personnel; East London; On-site; ZAR 223,200 - 334,800; Full time

Job summary

Profile Personnel is seeking a talented Sous Chef in East London, South Africa, to deliver exceptional culinary experiences. In this key role, the Sous Chef will oversee kitchen operations, ensure high standards of food quality and service, and manage staff effectively. Responsibilities include menu planning, maintaining food safety standards, and training kitchen staff. The ideal candidate will have proven leadership skills, strong knowledge of financial management, and experience in a similar role. This is a fantastic opportunity to join an established hospitality venue.

Qualifications

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Strong leadership and team management skills.
• Solid understanding of kitchen financials, stock control, and cost management.
• Experience with menu development and food costing.
• Knowledge of food safety and hygiene standards.
• Ability to work in a fast-paced, high-volume environment.
• Excellent communication and organisational skills.

Responsibilities

• Support the day-to-day management of kitchen operations.
• Train, mentor, and motivate kitchen staff.
• Assist in menu planning, recipe development, and dish costing.
• Ensure consistent food quality and presentation.
• Monitor stock levels and control wastage.
• Maintain strict food safety and hygiene standards.
• Handle guest feedback and resolve food-related concerns.
• Oversee kitchen equipment maintenance.

Skills

Leadership

Team management

Menu development

Food safety knowledge

Food costing

Excellent communication

Organizational skills

Tools

Kitchen management systems

Job description

About the Role

An established hospitality venue is seeking a talented and driven Sous Chef to support the delivery of exceptional culinary experiences across its members’ area, events, and conferencing operations.

This role is responsible for ensuring consistently high standards in food quality, presentation, and service, while assisting in the efficient management of kitchen operations, staff, and resources.

Key Responsibilities

• Support the day-to-day management of kitchen operations, ensuring smooth service delivery
• Train, mentor, and motivate kitchen staff to maintain high performance standards
• Assist in menu planning, recipe development, and accurate dish costing
• Ensure consistent food quality, presentation, and adherence to established standards
• Monitor stock levels, control wastage, and oversee purchasing and storage processes
• Maintain strict food safety, hygiene, and sanitation standards
• Lead by example, fostering a positive and professional kitchen environment
• Manage staffing levels in line with operational demands and budgets
• Handle guest feedback and resolve any food-related concerns promptly
• Oversee kitchen equipment maintenance and ensure compliance with health regulations
• Contribute to financial performance through effective cost control and reportingSupport recruitment, training, and development of kitchen team members

Additional Responsibilities

• Assist with planning and execution of special events and functions
• Support the development of training programs for F&B staff
• Contribute to event planning, including themes, décor, and overall guest experience
• Ensure consistent visual presentation and standards across all dining and event spaces

Requirements

• Proven experience as a Sous Chef or in a similar senior kitchen role
• Strong leadership and team management skills
• Solid understanding of kitchen financials, stock control, and cost management
• Experience with menu development and food costing
• Knowledge of food safety and hygiene standards
• Ability to work in a fast-paced, high-volume environment
• Excellent communication and organisational skills
• Experience with stock or kitchen management systems is advantageous