Sous Chef

Vuur Restaurant; Stellenbosch; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A fine dining establishment in Stellenbosch seeks an experienced Sous Chef to support daily kitchen operations, focusing on fire-based cooking techniques. Responsibilities include managing food inventory, training staff, and maintaining high standards of hygiene. The ideal candidate should have over 6 years of experience in fine dining kitchens and relevant culinary training.

Qualifications

• Experience in culinary arts, cooking techniques, and preparing dishes.
• Have worked in a high quality kitchen for more than 6 years (preferably fine dining kitchens).
• Ability to manage kitchen operations and maintain food inventory.
• Strong leadership skills with the ability to train and guide junior kitchen staff.
• Experience in working in a high-pressure kitchen environment.

Responsibilities

• Support the owner in daily kitchen operations.
• Prepare and cook dishes over open flames.
• Manage food inventory and ensure food quality and hygiene.
• Train junior kitchen staff and develop new menu items.
• Organize and operate events while maintaining a clean kitchen.

Skills

Culinary arts

Cooking techniques

Fire-based cooking methods

Leadership skills

Attention to detail

Creativity

Education

Relevant culinary training or certification

Job description

Company DescriptionSet in the beautiful landscape of the Cape Winelands, just outside Stellenbosch, VUUR Restaurant is known for its emphasis on fire, flavour, and the primal connection between food and flame.

Under the direction of chef-owner Shaun Scrooby, VUUR redefines open fire cooking by using fire both as an ingredient and a technique.

The restaurant embodies a deep respect for nature, sustainability, and the purity of elemental cooking, sourcing the finest ingredients from local farmers, butchers, and foragers.

A high emphasis is placed on meats but all produce

Role Description

This is a full-time on-site role for a Sous Chef at VUUR Restaurant located in Stellenbosch.

The Sous Chef will be responsible for supporting the owner in daily kitchen operations, preparing and cooking dishes over open flames, managing food inventory, and ensuring the highest standards of food quality and hygiene.

The role also involves training junior kitchen staff, developing new menu items, organizing and operating events, assisting with orders and maintaining a clean and organized kitchen.

Qualifications

• Experience in culinary arts, cooking techniques, and preparing dishes
• Have worked in a High Quality Kitchen for more than 6 years (preferably fine dining kitchens)
• Knowledge of fire-based cooking methods and techniques
• Ability to manage kitchen operations and maintain food inventory
• Strong leadership skills with the ability to train and guide junior kitchen staff
• Excellent attention to detail and commitment to maintaining high standards of food quality and hygiene
• Creativity in developing new menu items
• Relevant culinary training or certification
• Experience in working in a high-pressure kitchen environment
• Thinking out of the box
• Adapt to working in a calm environment