Sous Chef | Cape Town

HospitalityandOutdoor; Wes-Kaap; On-site; ZAR 180,000 - 360,000; Full time

Job summary

Hospitality and Outdoor is seeking a passionate Sous Chef to join a prestigious hospitality establishment in Cape Town, Western Cape. You will support the Head Chef in daily kitchen operations, ensure high-quality dishes, and mentor a team while upholding food safety and hygiene standards.

The role requires hands-on leadership, strong communication, and the ability to manage stock, costs, and service flow, including evenings, weekends, and holidays.

Qualifications

• Recognised culinary qualification or equivalent professional kitchen training.
• Strong leadership and team management abilities.
• Excellent communication and coaching skills.
• Ability to work under pressure in a high-volume environment.
• Attention to detail and strong organisational skills.

Responsibilities

• Support the Head Chef in leading daily kitchen operations.
• Ensure food is prepared and presented to established quality standards.
• Oversee kitchen preparation, service, and operational flow.
• Coordinate kitchen sections and allocate resources effectively.
• Manage dietary requirements, allergies, and special guest requests.
• Assist with menu implementation and seasonal menu updates.
• Monitor product quality, storage, and inventory controls.
• Train, mentor, and develop kitchen team members.
• Conduct team briefings and supervise daily kitchen activities.
• Maintain food safety, hygiene, and cleanliness standards.
• Monitor stock levels, ordering, receiving, and stock rotation.
• Support food cost control and waste reduction initiatives.
• Maintain accurate kitchen records and compliance documentation.
• Promote teamwork and collaboration across departments.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Job description

Hospitality and Outdoor – New Vacancy – Sous Chef – Cape Town, Western Cape

Hospitality and Outdoor is seeking a passionate and experienced Sous Chef to join a prestigious hospitality establishment in Cape Town, Western Cape. This exciting opportunity is ideal for a talented culinary professional who thrives in a fast‑paced environment and is committed to delivering exceptional dining experiences.

The Sous Chef will support the Head Chef in overseeing daily kitchen operations, ensuring the consistent delivery of high‑quality dishes, and maintaining exceptional standards of food safety, hygiene, and kitchen efficiency. This role requires a hands‑on leader who can coordinate kitchen service, mentor team members, manage stock and food costs, and maintain operational excellence during every service period. The successful candidate will also assume responsibility for the kitchen in the Head Chef’s absence while ensuring the highest standards of quality and guest satisfaction are upheld.

The ideal candidate will be confident in managing kitchen teams, maintaining consistency in food preparation and presentation, and ensuring compliance with food safety regulations. A proactive approach to problem‑solving, effective communication skills, and the ability to work collaboratively with front‑of‑house teams are crucial.

Job Requirements

• Recognised culinary qualification or equivalent professional kitchen training.
• Previous experience as a Sous Chef or strong Junior Sous Chef.
• Experience within a quality, high‑volume hospitality environment.
• Strong knowledge of food preparation and menu execution.
• Understanding of dietary requirements, allergens, and food safety regulations.
• Knowledge of portion control, recipe costing, stock control, and waste management.
• Excellent leadership and team management skills.
• Strong communication, coaching, and problem‑solving abilities.
• Ability to work effectively under pressure.
• Highly organised with strong attention to detail.
• Computer literacy and administrative competency.
• Available to work evenings, weekends, and public holidays.

Job Description

• Support the Head Chef in leading daily kitchen operations.
• Ensure food is prepared and presented to established quality standards.
• Oversee kitchen preparation, service, and operational flow.
• Coordinate kitchen sections and allocate resources effectively.
• Manage dietary requirements, allergies, and special guest requests.
• Assist with menu implementation and seasonal menu updates.
• Monitor product quality, storage, and inventory controls.
• Train, mentor, and develop kitchen team members.
• Conduct team briefings and supervise daily kitchen activities.
• Maintain food safety, hygiene, and cleanliness standards.
• Monitor stock levels, ordering, receiving, and stock rotation.
• Support food cost control and waste reduction initiatives.
• Maintain accurate kitchen records and compliance documentation.
• Promote teamwork and collaboration across departments.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Package

Salary: Market Related
Start Date: ASAP