Sous Chef

Bright Placements (PTY) Ltd; Limpopo; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Bright Placements (PTY) Ltd in Limpopo is seeking a Senior Sous Chef to lead the kitchen team and maintain high-standard culinary execution across services and functions. The role demands hands-on leadership, a strong sense of quality, and the ability to coordinate multiple stations during peak service.

The position requires 3–5 years in professional kitchens with senior exposure, solid HACCP knowledge, cost control abilities and proven staff supervision.

Qualifications

• Qualified in Culinary Arts or Professional Cookery.
• 3–5 years in a professional kitchen; at least 2 years in a Sous Chef or senior role.
• Experience in four- or five-star hotels or luxury establishments.
• Knowledge of HACCP, food safety and kitchen hygiene.
• English proficiency in written and spoken form.
• Driver's licence advantageous depending on location.

Responsibilities

• Oversee kitchen operations and supervise staff.
• Ensure food quality, cost control, and hygiene.
• Coordinate high-volume production and banqueting events.

Skills

Culinary expertise

Leadership

Delegation

Time management

Attention to detail

Cost awareness

Communication

Problem solving

Flexibility

Shift work

Education

Culinary qualification

Job description

Qualifications and experience

• A recognised qualification in Culinary Arts, Professional Cookery or Commercial Cookery.
• Minimum of 3–5 years' experience in a professional kitchen, with at least 2 years in a Sous Chef or similar senior position.
• Previous experience in a four- or five-star hotel, luxury lodge, resort or fine-dining establishment.
• Strong knowledge of modern culinary techniques, international cuisine and food presentation.
• Proven experience supervising and training kitchen staff.
• Good understanding of food costing, portion control, stocktaking and inventory management.
• Knowledge of HACCP principles, food safety and kitchen hygiene.
• Experience in banqueting, conferences and high-volume food production.
• Computer literacy and the ability to maintain kitchen administration records.
• Good command of written and spoken English.
• A valid driver's licence and reliable transport would be advantageous, depending on the hotel's location.

These criteria align with current South African senior chef recruitment requirements, including recent positions advertised in Limpopo.

Recruite Jobs

+2

Key skills and competencies

• Strong culinary expertise and creativity.
• Excellent leadership and team-management skills.
• Ability to delegate duties and manage multiple kitchen sections.
• Excellent time management and organisational skills.
• Strong attention to detail and presentation.
• Commercial awareness and cost-conscious decision-making.
• Ability to work under pressure during busy services.
• Professional communication and interpersonal skills.
• Problem-solving ability and initiative.
• Flexibility to work shifts, weekends and public holidays.

Key performance indicators (KPIs)

The Senior Sous Chef's performance can be assessed against the following:

1. Food quality, consistency and presentation.
2. Guest feedback and satisfaction.
3. Food costs and wastage levels against targets.
4. Accuracy of stocktakes and stock documentation.
5. Kitchen hygiene and food-safety audit results.
6. Staff productivity, training and development.
7. Timely preparation and delivery of meals.
8. Compliance with recipes, portion sizes and plating standards.
9. Effective execution of functions and special events.
10. Kitchen organisation and adherence to operational SOPs.