Sous Chef

Craven Cottage CC; Sandton; On-site; ZAR 360,000 - 480,000; Full time

Job summary

Craven Cottage CC in Sandton is seeking a skilled Sous Chef to assist the Head Chef in day‑to‑day culinary operations, ensuring exceptional food quality and presentation, supervising and mentoring junior chefs, and maintaining a cohesive, efficient kitchen team.

This luxury restaurant offers opportunities to develop menus with local seasonal ingredients, manage inventory and costs, enforce HACCP standards, and collaborate closely with other departments to deliver a seamless dining experience for

Qualifications

• Grade 12 or equivalent educational level.
• A formal culinary qualification.
• Minimum 3+ years’ experience in a luxury restaurant or hotel environment.
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Assertive, dependable and team focused.
• Passionate about culinary excellence.
• Adaptable and composed under pressure.
• Proven leadership experience.
• Ability to work well under pressure in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Commitment to delivering exceptional guest satisfaction.
• Good understanding of food and wine trends.
• In-depth knowledge of stock procedures and control.
• Knowledgeable of dietary and religious requirements.
• Ability to adapt with an ever-changing environment.

Responsibilities

• Assist the Head Chef in overseeing day-to-day culinary operations and ensure high food quality.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support menu development and costing.
• Prepare and cook dishes to the highest standards with creativity.
• Collaborate on innovative menus using local seasonal ingredients.
• Coordinate and supervise kitchen staff for smooth operations.
• Train and mentor junior chefs to develop skills.
• Adhere to HACCP health and safety regulations.
• Work with other departments to deliver a seamless dining experience.

Skills

Leadership

Cooking

Time management

Communication

Interpersonal skills

Adaptability

Education

Grade 12

Formal culinary qualification

Job description

Duties

• Assist the Head Chef in overseeing the day‑to‑day culinary operations, ensuring exceptional food quality and presentation.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
• Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
• Coordinate and supervise kitchen staff to ensure smooth operations.
• Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
• Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.
• Work closely with other departments to deliver a seamless dining experience for guests.

Requirements

• Grade 12
• A formal culinary qualification
• At least 3+ years’ experience in a luxury restaurant / hotel environment
• Excellent cooking and leadership skills
• Strong organizational and planning ability
• Knowledge of food safety and cost control
• Assertive, dependable and team focused
• Passionate about culinary excellence
• Adaptable and composed under pressure
• Proven leadership experience
• Ability to work well under pressure and in a fast‑paced environment
• Strong organizational and time management skills
• Excellent communication and interpersonal skills
• A commitment to delivering exceptional guest satisfaction
• Good understanding of food and wine trends
• In‑depth knowledge and understanding of stock procedures and control
• Knowledgeable of all dietary and religious requirements
• Ability to adapt with an ever‑changing environment