Sous Chef

Flair TM; Gauteng; On-site; ZAR 360,000 - 480,000; Full time

Job summary

Flair TM in Pretoria, Gauteng, is seeking a motivated Sous Chef to support the Executive Chef in the day-to-day operation of a fine-dining kitchen. You will supervise and develop the kitchen team, maintain high standards of food quality, flavour and presentation, and assist with mise en place and service.

The role requires strong à la carte experience, modern culinary techniques and excellent plating. You’ll lead from the pass, coordinate sections during busy service, monitor costs and waste,

Qualifications

• Previous experience as a Sous Chef or strong Chef de Partie ready for greater responsibility.
• Experience in a fine-dining restaurant or premium hospitality environment.
• Excellent food preparation, cooking and plating skills.
• Strong understanding of modern culinary techniques and flavour balance.
• Ability to supervise and motivate kitchen teams; strong organisation and time management.

Responsibilities

• Support the Executive Chef / Head Chef with the efficient day-to-day operation of the kitchen.
• Supervise, guide and develop chefs and kitchen staff.
• Maintain consistently high standards of food quality, flavour and presentation.
• Assist with mise en place, preparation and service across the restaurant's dining offering.
• Ensure dishes are prepared consistently according to recipes and required standards.
• Support menu development, specials and new culinary concepts.
• Maintain excellent plating and presentation standards.
• Coordinate kitchen sections during busy service periods.
• Monitor portion control, food costs and wastage.
• Assist with stock control, ordering and inventory management.
• Ensure correct storage, rotation and handling of ingredients.
• Maintain stringent food safety, hygiene and kitchen cleanliness standards.
• Assist with staff scheduling, training and performance.
• Work collaboratively with the broader hotel and restaurant team to deliver an exceptional guest experience.

Skills

Sous Chef experience

À la carte proficiency

Modern culinary techniques

Leadership and staff motivation

Plating and presentation

Cost control and waste management

Kitchen scheduling

Job description

Key Responsibilities

• Support the Executive Chef / Head Chef with the efficient day-to-day operation of the kitchen
• Supervise, guide and develop chefs and kitchen staff
• Maintain consistently high standards of food quality, flavour and presentation
• Assist with mise en place, preparation and service across the restaurant's dining offering
• Ensure dishes are prepared consistently according to recipes and required standards
• Support menu development, specials and new culinary concepts
• Maintain excellent plating and presentation standards
• Coordinate kitchen sections during busy service periods
• Monitor portion control, food costs and wastage
• Assist with stock control, ordering and inventory management
• Ensure correct storage, rotation and handling of ingredients
• Maintain stringent food safety, hygiene and kitchen cleanliness standards
• Assist with staff scheduling, training and performance
• Work collaboratively with the broader hotel and restaurant team to deliver an exceptional guest experience

The Culinary Environment

This is not a high-volume, generic food-service environment. The restaurant positions itself within the fine-dining Pretoria market, with a strong emphasis on locally sourced ingredients, contemporary flavours, precision plating and an elevated guest experience.

The current culinary style includes sophisticated meat, seafood and vegetarian dishes, with examples across the restaurant's offering including aged steaks, line fish, oysters and contemporary South African-inspired cuisine.

The restaurant also provides breakfast, lunch and dinner service, meaning candidates should be comfortable operating across the demands of a professional hotel kitchen.

What We're Looking For

• Previous experience as a Sous Chef, Junior Sous Chef or strong Chef de Partie ready for greater responsibility
• Experience within a 5-star hotel, luxury boutique hotel, fine-dining restaurant or premium hospitality environment
• Strong à la carte kitchen experience
• Excellent food preparation and cooking skills
• Strong understanding of modern culinary techniques
• Excellent plating and presentation standards
• Experience supervising and motivating kitchen teams
• Strong understanding of food hygiene and kitchen safety
• Knowledge of stock management, food costs, portion control and waste reduction
• Ability to maintain quality and composure during demanding service periods
• Strong organisational and time-management skills
• Creativity, attention to detail and a genuine passion for food
• Flexibility to work shifts, weekends and public holidays as required within hospitality

The Ideal Candidate

You are a chef who takes pride in the details.

You understand that in 5-star hospitality, the plate is only one part of the guest experience. You can lead from the pass, support your brigade, maintain standards under pressure and consistently deliver food that looks as impressive as it tastes.

You are equally comfortable with kitchen operations, people leadership and hands-on cooking, and you want to develop your career within a sophisticated culinary environment.

Relevant Candidate Backgrounds

We would consider candidates currently working as:

Sous Chef | Junior Sous Chef | Senior Chef de Partie | Restaurant Sous Chef | Hotel Sous Chef | Fine Dining Sous Chef | Banqueting Sous Chef | Senior Chef | Kitchen Supervisor

Candidates coming from 5-star hotels, luxury hotels, boutique hotels, fine-dining restaurants, premium restaurants, lodges or other high-end hospitality establishments would be particularly relevant.

? Pretoria, Gauteng

If you're ready to bring your culinary skill, creativity and leadership to a luxury hospitality environment where quality and presentation genuinely matter, we'd like to hear from you.