Sous Chef

HotelJobs; Stellenbosch; On-site; ZAR 240,000 - 360,000; Full time

Job summary

HotelJobs Stellenbosch is seeking an experienced Sous Chef to join a prestigious wine estate's culinary team. You will assist the Head Chef in daily kitchen operations, ensuring high-quality dishes and consistent presentation.

We seek a proven leader with strong organisational and time-management skills, capable of motivating staff, managing food costs, and maintaining high hygiene standards in a fast-paced kitchen environment.

Qualifications

• Experience as Sous Chef or Senior Chef.
• Strong leadership and organisational skills.
• Knowledge of food costing and inventory management.
• Ability to work under pressure in a fast-paced kitchen.
• Excellent communication and problem-solving abilities.

Responsibilities

• Assist Head Chef with daily kitchen management.
• Oversee food preparation, cooking and presentation to high standards.
• Ensure consistency and quality across all dishes.
• Develop menus and seasonal specials in line with estate standards.
• Supervise, train and support junior kitchen staff.
• Delegate tasks and ensure efficient kitchen workflow.
• Maintain food hygiene, health and safety standards.

Skills

Leadership

Time management

Stock control

Menu development

Quality assurance

Food hygiene

Education

Culinary qualification

Job description

Location: Stellenbosch

About the Position

An exciting opportunity is available for a talented, passionate and experienced Sous Chef to join the culinary team at a prestigious wine estate in Stellenbosch. The successful candidate will assist the Head Chef in overseeing the daily kitchen operations, ensuring the consistent preparation and presentation of high-quality dishes. The role requires strong leadership, excellent organisational skills, creativity and a passion for delivering exceptional culinary experiences.

Key Responsibilities

• Assist the Head Chef with the daily management and operation of the kitchen.
• Oversee food preparation, cooking and presentation to ensure high-quality standards.
• Ensure consistency, quality and attention to detail across all dishes.
• Assist in developing menus, specials and seasonal dishes in line with the estate's culinary standards.
• Supervise, train, guide and support junior kitchen staff.
• Delegate tasks and ensure efficient workflow within the kitchen.
• Maintain excellent food hygiene, health and safety standards.
• Monitor stock levels, manage ingredients and minimise food wastage.
• Assist with ordering, stock rotation, inventory management and cost control.
• Ensure effective kitchen preparation and smooth operations during service.
• Maintain high standards of plating, presentation and portion control.
• Monitor food costs and ensure compliance with company policies and procedures.
• Support the Head Chef in maintaining a professional, motivated and productive kitchen team.

Minimum Requirements

• Previous experience in a Sous Chef or Senior Chef position.
• Relevant culinary qualification will be advantageous.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Excellent leadership, organisational and time-management skills.
• Ability to manage and motivate a kitchen team.
• Good understanding of food costing, stock control and inventory management.
• Knowledge of food hygiene, health and safety regulations.
• Ability to work under pressure in a fast-paced kitchen environment.
• Strong communication and problem-solving skills.
• Attention to detail and a passion for food quality and presentation.
• Willingness to work flexible hours, including weekends and public holidays.