Sous Chef

University of Fort Hare; Stellenbosch; On-site; ZAR 300 000 - 450 000; Full time

Job summary

A distinguished wine estate is seeking a talented Sous Chef to support the Executive Chef and lead kitchen operations. Ideal candidates have 3–5 years of experience, including supervisory roles, and possess a recognized culinary qualification. This position fosters growth within a high-volume, fine dining setting, emphasizing leadership, mentorship, and maintaining standards of excellence.

Qualifications

• 3–5 years’ proven experience in a professional kitchen.
• At least 1–2 years in a supervisory or Sous Chef position.
• Background in fine dining or premium establishments preferred.

Responsibilities

• Support the Executive Chef in overseeing all kitchen operations.
• Lead and motivate the kitchen team.
• Mentor and develop junior chefs.
• Ensure hygiene standards and safety protocols are upheld.
• Oversee the quality and presentation of dishes.

Skills

Leadership

Culinary skills

Communication

Organisation

Mentorship

Education

Recognised culinary qualification or diploma

Job description

SOUS CHEF / ASSISTANT SOUS CHEF / SENIOR CHEF DE PARTIE

Stellenbosch: My client, a distinguished wine estate renowned for its fine dining and hospitality excellence, is seeking a talented and motivated chef to join their high-performing culinary team.

This opportunity is open to a Sous Chef, however a strong Senior Chef de Partie / Assistant Sous Chef ready to step up into greater responsibility, may be considered for the role.

The role calls for a refined culinary professional with solid experience in quality kitchens, strong leadership and organisational skills, and a genuine passion for creating exceptional cuisine. You will support and lead kitchen operations in a fast-paced, high-volume environment, maintaining the standards of excellence for which the estate is known. This is an excellent career move for a driven, professional chef eager to grow within an established, world-class culinary environment.

Key Responsibilities

• Support the Executive Chef in overseeing all kitchen operations and delegating tasks effectively
• Lead and motivate the kitchen team, maintaining a positive and productive working environment
• Mentor and develop junior chefs through guidance, training, and skills development
• Maintain a calm and professional approach when addressing performance or disciplinary matters
• Ensure that hygiene standards, safety protocols, and cleaning schedules are consistently upheld
• Oversee the quality, presentation, and portion control of dishes leaving the kitchen
• Monitor stock levels, deliveries, and food quality, ensuring accuracy and freshness
• Assist in menu planning and recipe development aligned with current culinary trends and estate standards
• Control food and labour costs through efficient planning and waste reduction
• Collaborate with management to achieve profitability and operational targets
• Communicate clearly and effectively with both kitchen and service teams
• Demonstrate professionalism, enthusiasm, and attention to detail at all time

Criteria

• 3–5 years’ proven experience in a professional kitchen, including at least 1–2 years in a supervisory or Sous Chef position
• Recognised culinary qualification or diploma essential
• Background in fine dining or premium, high-volume establishments preferred
• Valid Driver’s Licence and reliable transport
• A passionate and energetic approach to hospitality and cuisine
• Excellent communication and leadership skills
• Precision, organisation, and a strong eye for detail
• The ability to work under pressure and maintain high standards during busy service periods
• A proactive attitude with a genuine interest in mentoring and developing others
• Professionalism, resilience, and a commitment to excellence