Sous Chef

JVR Software; Gauteng; On-site; ZAR 201,000 - 312,000; Full time

Job summary

JVR Software West Rand is seeking an experienced Sous Chef to support daily kitchen operations in a luxury hospitality setting. You will lead the kitchen team, oversee service in the Head Chef's absence and ensure high-quality plated dishes.

The role requires strong culinary skills, experience supervising a kitchen, knowledge of menu costing, stock control and food safety. Weekend shifts and holidays are required.

Qualifications

• Recognised culinary qualification preferred.
• Experience as Sous Chef or strong Junior Sous Chef within a 5-star hotel, luxury lodge or high-end restaurant.
• Knowledge of menu costing, stock control and waste management.
• Sound understanding of food safety, hygiene and dietary requirements.

Responsibilities

• Assist the Head Chef with the daily management of kitchen operations.
• Lead the kitchen team and oversee service in the Head Chef's absence.
• Prepare and present dishes to consistently high standards.
• Assist with menu development, recipe refinement and seasonal specials.
• Maintain recipe specifications, portion controls and plating standards.
• Coordinate preparation and service across kitchen sections.
• Train, mentor and supervise kitchen staff.
• Monitor food costs, minimise wastage and maintain effective stock control.
• Assist with ordering, receiving deliveries and checking ingredient quality.
• Ensure correct food storage, labelling and stock rotation.
• Maintain kitchen hygiene, food safety and health and safety standards.
• Monitor kitchen equipment and report maintenance requirements.
• Work closely with the front-of-house team to accommodate dietary requirements and special requests.

Skills

Kitchen leadership

Staff supervision

Menu costing

Food safety

Stock control

Dietary knowledge

Attention to detail

Communication

Leadership

Education

Culinary qualification

Job description

Location West Rand Job type Catering / hospitality Salary Monthly Posted 1 Nov 2026

Location West Rand Job type Catering / hospitality Salary Monthly Posted 1 Nov 2026 Duties: Assist the Head Chef with the daily management of kitchen operations. Lead the kitchen team and oversee service in the Head Chefs absence. Prepare and present dishes to consistently high standards. Assist with menu development, recipe refinement and seasonal specials. Maintain recipe specifications, portion controls and plating standards. Coordinate preparation and service across kitchen sections. Train, mentor and supervise kitchen staff. Monitor food costs, minimise wastage and maintain effective stock control. Assist with ordering, receiving deliveries and checking ingredient quality. Ensure correct food storage, labelling and stock rotation. Maintain kitchen hygiene, food safety and health and safety standards. Monitor kitchen equipment and report maintenance requirements. Work closely with the front-of-house team to accommodate dietary requirements and special requests. Requirements: Recognised culinary qualification preferred. Previous experience as a Sous Chef or a strong Junior Sous Chef within a 5-star hotel, luxury lodge or high-end restaurant. Strong culinary skills and knowledge of kitchen operations. Experience supervising a kitchen team and coordinating service. Knowledge of menu costing, stock control and waste management. Sound understanding of food safety, hygiene and dietary requirements. Excellent attention to detail and a commitment to quality. Strong communication, organisational and leadership skills. Ability to remain calm under pressure and work effectively in a busy kitchen. Willingness to work shifts, weekends and public holidays.