Sous Chef - Fine Dining, Michelin Kitchen (Bloemfontein)

Placements24; Bloemfontein; On-site; ZAR 420,000 - 600,000; Full time

Benefits offered by this job

Competitive remuneration package

Michelin-level kitchen experience in a

Professional development and training

Share of tips

Staff meals

Opportunities for culinary competition

Job summary

Placements24 is seeking a highly skilled Sous Chef for a prestigious fine dining restaurant in Bloemfontein, Free State. You will work closely with the Head Chef to oversee daily kitchen operations, ensure top-tier food quality, and contribute to menu innovation.

Lead, mentor, and manage junior staff while maintaining strict cost controls and standards. The ideal candidate has at least 4 years in progressive culinary roles with supervisory experience, strong leadership, and expertise in haute

Qualifications

• 4+ years of progressive culinary experience, including supervisory role in fine dining.
• Formal culinary education from a reputable institution is preferred.
• Extensive knowledge of haute cuisine techniques and leadership abilities.

Responsibilities

• Assist Head Chef in menu planning, food prep, and quality control.
• Supervise kitchen staff during service for smooth operations.
• Prepare and cook high-quality dishes, including complex signature items.
• Inspect kitchen to ensure health, safety, and sanitation compliance.
• Manage inventory, control food costs, and ensure efficient ordering/receiving.
• Mentor and develop junior chefs and kitchen staff.
• Collaborate on menu development and seasonal updates.
• Maintain presentation and portion control for all dishes.
• Ensure kitchen equipment is clean and well-maintained.
• Step in as Head Chef when needed.

Skills

Leadership

Mentoring

Staff development

Communication

Interpersonal skills

Working under pressure

Education

Formal culinary education

Job description

Placements24 is seeking a highly skilled Sous Chef for a prestigious fine dining restaurant in Bloemfontein, Free State. You will work closely with the Head Chef to oversee daily kitchen operations, ensure top-tier food quality, and contribute to menu innovation.

Lead, mentor, and manage junior staff while maintaining strict cost controls and standards. The ideal candidate has at least 4 years in progressive culinary roles with supervisory experience, strong leadership, and expertise in haute