Sous Chef

Capsicum Culinary Studio; Pretoria; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A new restaurant in Pretoria is seeking a Sous Chef to support the Head Chef and oversee kitchen operations. The role involves managing the kitchen team, planning menus, and ensuring high-quality food production. Candidates should have 4-5 years of experience in a professional kitchen and strong leadership skills. Commitment to flexibility and excellence is crucial.

Qualifications

• Minimum 4-5 years experience as a Sous Chef or equivalent.
• Ability to manage kitchen staff and operations effectively.
• Experience in cost management and high-volume service.

Responsibilities

• Support Head Chef in menu planning and development.
• Ensure consistent high-quality food production.
• Supervise and mentor kitchen team members.

Skills

Leadership

Organization

Communication

Kitchen management

Education

Culinary qualification / diploma

Job description

New Restaurant opening in Pretoria

Position : Sous Chef

Role Summary :

The Sous Chef is second-in-command in the kitchen, supporting the Head Chef in all aspects of kitchen operations, staff management, menu planning, food production, cost control and quality assurance.

Responsibilities :

• Support Head Chef in planning menus (including seasonal and specials), recipe development and presentation standards.
• Oversee food production across all stations ensuring consistent high-quality dishes leave the kitchen.
• Supervise, manage and mentor the kitchen team : CDPs, grill station, Commis chefs, junior sous chef; conduct performance reviews, training.
• Monitor cost of goods, labour, waste, portion control; assist in budgeting and purchasing decisions.
• Ensure health & safety, hygiene, kitchen equipment and facilities compliance (HACCP, sanitation, storage).
• Assist in scheduling rosters, shift-management, opening / closing kitchen duties, service briefings.
• Maintain communication with front-of-house and management for service flow, special events, banquets.
• Step in for Head Chef when required and manage the entire kitchen in their absence.
• Contribute to the overall business : assist with inventory, supplier relations, ensuring stock levels, minimising wastage.

Requirements and qualifications :

• Proven experience as a Sous Chef (or equivalent senior kitchen role) in a busy, professional kitchen environment (minimum 4-5 years).
• Strong leadership, organisation, and kitchen-management competency.
• Culinary qualification / diploma preferred.
• Experience in cost management, menu development, high-volume or high-end service.
• Excellent communication and interpersonal skills, calm under pressure.
• Full flexibility over work hours; commitment to the business and building a new establishment.