Sous Chef

Flair TM; Pretoria; On-site; ZAR 380,000 - 600,000; Full time

Job summary

Flair TM in Pretoria, Gauteng, is seeking an experienced Sous Chef to lead a dedicated kitchen brigade within a premium hospitality setting. You will support the Executive Chef, maintain high standards of quality and presentation, and contribute to menu development across breakfast, lunch, and dinner services.

You will supervise and train staff, manage stock and food costs, and ensure strict hygiene and safety.

Qualifications

• Experience in sous chef or senior chef roles within fine-dining or luxury hospitality.
• Strong plating and presentation standards.
• Excellent knowledge of modern culinary techniques.
• Experience supervising and developing kitchen staff.
• Proven ability to manage food costs and inventory.
• Ability to work across breakfast, lunch, and dinner service in a hotel setting.

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

Fine dining cooking

Plating & presentation

Kitchen staff supervision

Menu development

Food safety & hygiene

Leadership

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

We are particularly interested in candidates with:

• 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.

ð 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.