Sous Chef

Placements24; East London; On-site; ZAR 240,000 - 320,000; Full time

Benefits offered by this job

Competitive salary

Medical & pension contributions

Staff meals & discounts

Career development opportunities

Job summary

Placements24 seeks a talented Sous Chef to support the Executive Chef in managing culinary operations of a popular restaurant in East London. The role focuses on menu development, team leadership, and delivering high quality food with consistent presentation.

You will contribute to daily kitchen operations, driving efficiency and a positive brigade atmosphere, while maintaining standards of safety and hygiene in a dynamic kitchen environment.

Qualifications

• 3–5 years of experience as Chef de Partie or Sous Chef.
• Strong culinary skills and broad cooking methods.
• Proficiency in kitchen management, including inventory control and cost management.
• Excellent leadership, communication, and organizational abilities.
• Passion for food and culinary excellence.

Responsibilities

• Assist the Executive Chef in menu planning, development, and daily specials.
• Supervise kitchen staff during service and ensure proper cooking techniques.
• Maintain high standards of food quality, taste, and presentation.
• Manage inventory, control food costs, and ensure stock rotation and ordering.
• Ensure adherence to health, safety, and sanitation regulations.
• Train and mentor junior kitchen staff and promote teamwork.

Skills

Leadership

Communication

Inventory management

Cost control

Culinary techniques

Job description

About the Role

Our client is seeking a talented and motivated Sous Chef to support the Executive Chef in managing the culinary operations of their popular restaurant in East London. This is an excellent opportunity for a passionate chef to develop their skills in a dynamic kitchen environment, contributing to menu creation, team leadership, and maintaining the highest standards of food quality and presentation. You will play a crucial role in daily kitchen operations, ensuring efficiency, consistency, and a positive work atmosphere for the brigade.

Key Responsibilities

• Assist the Executive Chef in menu planning, development, and execution of daily specials.
• Supervise kitchen staff during service, ensuring proper food preparation and cooking techniques are followed.
• Maintain high standards of food quality, taste, and presentation.
• Manage inventory, control food costs, and ensure efficient stock rotation and ordering.
• Ensure adherence to all health, safety, and sanitation regulations within the kitchen.
• Train and mentor junior kitchen staff, fostering a culture of learning and teamwork.

Requirements

• Minimum of 3-5 years of experience as a Chef de Partie or Sous Chef in a reputable restaurant or hotel.
• Strong culinary skills with a deep understanding of various cooking methods and cuisines.
• Proficiency in kitchen management, including inventory control and cost management.
• Excellent leadership, communication, and organizational abilities.
• A passion for food and a commitment to culinary excellence.

Benefits

• Competitive salary and potential for tips or performance bonuses.
• Comprehensive medical and pension fund contributions.
• Opportunities for professional development and career advancement within the culinary team.
• Staff meals and discounts on food and beverages.
• A dynamic and fast-paced kitchen environment in East London.