Sous Chef

Tsebo Solutions Group; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading catering solutions provider in Johannesburg is seeking an experienced Sous Chef to assist the Head Chef in menu planning, supervise kitchen operations, and ensure compliance with food safety standards. Candidates should possess a Professional Chef Diploma and 3-5 years of experience in a senior kitchen role. Leadership skills, the ability to manage dietary needs, and strong culinary techniques are crucial for success in this role. Competitive salary and opportunities for growth are offered.

Qualifications

• Minimum 3–5 years’ experience in a senior kitchen role, preferably as Sous Chef.
• Excellent leadership and team management skills.
• Ability to work under pressure and manage multiple priorities.

Responsibilities

• Assist the Head Chef in planning and executing menus that meet client requirements.
• Supervise daily kitchen operations and ensure food quality and presentation.
• Train and mentor junior kitchen staff to uphold Tsebo standards.
• Ensure compliance with HACCP and food safety regulations.
• Monitor stock levels and assist with inventory control.

Skills

Advanced culinary techniques and menu planning

Strong knowledge of HACCP and food safety standards

Inventory and stock control management

Cost control and budgeting skills

Ability to manage special dietary requirements and allergen protocols

Leadership and team supervision

Planning and organizing under pressure

Problem-solving and decision-making

Communication and collaboration skills

Adaptability and resilience in a fast-paced environment

Education

Professional Chef Diploma or equivalent culinary qualification

Job description

Duties & Responsibilities

• Assist the Head Chef in planning and executing menus that meet client requirements and Tsebo standards.
• Supervise daily kitchen operations and ensure food quality and presentation.
• Maintain strict compliance with HACCP and food safety regulations.
• Monitor stock levels and assist with inventory control and ordering.
• Train and mentor junior kitchen staff to uphold Tsebo standards.
• Ensure proper portion control and minimize food wastage.
• Support cost control initiatives and assist with budgeting for kitchen operations.
• Collaborate with catering and event teams for seamless service delivery.
• Handle special dietary requests and allergen management protocols.
• Conduct regular kitchen inspections and maintain operational readiness.
• Report equipment faults and ensure timely maintenance.
• Implement Tsebo sustainability practices in sourcing and waste management.
• Assist in menu development and introduce innovative ideas for seasonal offerings.
• Ensure compliance with Tsebo’s internal audit and client contractual requirements.
• Lead the kitchen in the absence of the Head Chef and ensure continuity of operations.
• Coordinate kitchen schedules and staff rosters to optimize efficiency.
• Monitor food production timelines to meet event and service deadlines.
• Maintain accurate records of food costs, wastage, and production for reporting purposes.
• Support recruitment and onboarding of new kitchen staff when required.

Skills and Competencies

• Advanced culinary techniques and menu planning.
• Strong knowledge of HACCP and food safety standards.
• Inventory and stock control management.
• Cost control and budgeting skills.
• Ability to manage special dietary requirements and allergen protocols
• Leadership and team supervision.
• Planning and organizing under pressure.
• Problem-solving and decision-making.
• Communication and collaboration skills.
• Adaptability and resilience in a fast-paced environment.

Qualifications

• Professional Chef Diploma or equivalent culinary qualification.
• Minimum 3–5 years’ experience in a senior kitchen role, preferably as Sous Chef.
• Excellent leadership and team management skills.
• Ability to work under pressure and manage multiple priorities.