Sous Chef

Wild Dreams Hospitality; Stellenbosch; On-site; ZAR 360,000 - 520,000; Full time

Job summary

Wild Dreams Hospitality in Stellenbosch is seeking a skilled Sous Chef to support the Head Chef in a refined fine dining kitchen. You will lead the team during service, uphold high standards, and ensure every plate is fresh and consistent.

You have proven experience in luxury kitchens, strong knife skills, and a calm, organised approach under pressure. You will manage menu execution, stock, and hygiene while training and motivating the team.

Qualifications

• Proven experience as a Sous Chef or strong Chef de Partie in a luxury or fine dining kitchen.
• Proven experience in Japanese or contemporary Asian cuisine.
• Excellent knife skills and confident handling of fresh fish and seafood.
• Strong leadership and the ability to train and motivate a kitchen team.
• Solid knowledge of menu execution, food costing, and stock control.
• High standards of hygiene, food safety, and kitchen administration.
• Calm and organised under pressure during busy services.
• Flexibility to work evenings, weekends, and public holidays.

Responsibilities

• Work alongside the Head Chef to manage daily kitchen activities.
• Oversee and supervise kitchen staff during service.
• Manage menu preparation and ensure consistent portioning and plating.
• Maintain food quality and freshness at every stage.
• Train and assess staff on the job.
• Manage stock control, ordering, receiving, and rotation.
• Conduct regular stock takes and help maintain food cost targets.
• Maintain hygiene, health, and food safety compliance.
• Step in across stations as required.

Skills

Sous Chef

Japanese Cuisine

Knife Skills

Team Leadership

Food Costing

Food Safety

Stock Control

Service Leadership

Job description

This is a hands-on role for a skilled, composed chef who thrives in a precise, refined fine dining kitchen. You will work alongside the Head Chef, lead the team during service, and keep every plate fresh and consistent.

Core Criteria:

• Proven experience as a Sous Chef or strong Chef de Partie in a luxury or fine dining kitchen
• Proven experience in Japanese or contemporary Asian cuisine
• Excellent knife skills and confident handling of fresh fish and seafood
• Strong leadership and the ability to train and motivate a kitchen team
• Solid knowledge of menu execution, food costing, and stock control
• High standards of hygiene, food safety, and kitchen administration
• Calm and organised under pressure during busy services
• Flexibility to work evenings, weekends, and public holidays

Core Responsibilities:

• Work alongside the Head Chef to manage daily kitchen activities
• Oversee and supervise kitchen staff during service
• Manage menu preparation and ensure consistent portioning and plating
• Maintain food quality and freshness at every stage
• Train and assess staff on the job
• Manage stock control, ordering, receiving, and rotation
• Conduct regular stock takes and help maintain food cost targets
• Maintain hygiene, health, and food safety compliance
• Step in across stations as required