Sous Chef - Event Catering

Placements24; Bloemfontein; On-site; ZAR 350,000 - 520,000; Full time

Benefits offered by this job

Staff meals provided

Competitive pay

Professional development opportunities

Job summary

Placements24 in Bloemfontein is seeking a skilled Sous Chef to support the Head Chef in managing culinary operations for a high-volume event catering business. You will prepare diverse menus for corporate functions and private celebrations, while leading kitchen staff and ensuring quality and safety.

The ideal candidate has 5+ years of experience in busy catering, strong leadership, and a solid grasp of HACCP principles and food safety.

Qualifications

• Minimum of 5 years as Sous Chef or Senior Chef de Partie in busy catering/restaurant.
• Proficiency in diverse cooking techniques and cuisines for events.
• Strong leadership and team management abilities.
• Solid understanding of HACCP, food safety and kitchen hygiene.
• Ability to work under pressure and manage multiple tasks.

Responsibilities

• Assist Head Chef with menu planning, recipes, and food costing for events.
• Oversee kitchen operations during service for timely prep and plating.
• Train and lead junior kitchen staff for a productive environment.
• Maintain strict hygiene and sanitation standards in the kitchen.
• Manage inventory, stock rotation and minimize food waste.
• Ensure consistent quality and presentation of dishes at events.

Skills

Culinary leadership

Advanced cooking techniques

Team management

HACCP knowledge

Pressure handling

Education

Culinary qualifications

Job description

About the Role

Our client is looking for a skilled and experienced Sous Chef to support the Head Chef in managing the culinary operations for their high-volume event catering business based in Bloemfontein . You will be instrumental in preparing and executing diverse menus for a wide range of events, from corporate functions to private celebrations. This role demands strong leadership abilities, excellent technical cooking skills, and a passion for delivering consistent quality under pressure. You will work collaboratively to ensure the highest standards of food preparation, presentation, and safety.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and food costing for various catering events.
• Oversee kitchen operations during service, ensuring timely preparation and plating of food according to specifications.
• Manage and train junior kitchen staff, fostering a positive and efficient work environment.
• Maintain strict standards of hygiene, food safety, and sanitation in the kitchen.
• Control inventory, manage stock rotation, and minimize food waste.
• Ensure consistent quality and presentation of all dishes served at catering events.

Requirements

• Minimum of 5 years of experience as a Sous Chef or Senior Chef de Partie in a busy catering or restaurant environment.
• Proficiency in a wide range of cooking techniques and cuisines suitable for event catering.
• Strong leadership and team management skills.
• Excellent understanding of food safety, HACCP principles, and kitchen hygiene.
• Ability to work under pressure and manage multiple tasks effectively.
• Relevant culinary qualifications are a plus.

Benefits

• Competitive salary and benefits package.
• Opportunity to work with a variety of event styles and cuisines.
• Professional development and training opportunities.
• Staff meals provided during shifts.
• Join a growing catering company in the heart of the Free State.