Sous Chef - Gastropub

Placements24; South Africa; On-site; ZAR 180,000 - 260,000; Full time

Benefits offered by this job

Competitive salary

Gratuities

Food discount

Professional development

Team environment

Menu input

Job summary

Placements24 is seeking a talented Sous Chef in Port Elizabeth to support the Head Chef with daily kitchen operations, menu development, and staff mentorship. You will help maintain high food quality and consistency in a fast-paced gastropub setting.

The role offers opportunities for growth, professional development, and a dynamic team environment in Port Elizabeth. Applicants should have strong leadership and a passion for culinary excellence.

Qualifications

• Minimum 2 years of experience as a Sous Chef or Senior Chef de Partie.
• Strong understanding of modern cooking techniques and flavor profiles.
• Experience in a high-volume kitchen environment is essential.
• Good leadership, communication, and organizational skills.
• Culinary qualifications preferred.

Responsibilities

• Assist the Head Chef in daily kitchen management and operations.
• Oversee food preparation and cooking processes, ensuring adherence to recipes and quality standards.
• Supervise and train junior kitchen staff, fostering a positive and productive team environment.
• Manage inventory levels, including ordering supplies and controlling food costs.
• Maintain hygiene, food safety standards and HACCP compliance.

Skills

Leadership

Communication

Team management

Organization

Time management

Culinary excellence

Menu development

Education

Culinary qualification

Job description

A popular and trendy gastropub in Port Elizabeth is seeking a talented and driven Sous Chef to join their kitchen brigade. You will work closely with the Head Chef to oversee daily operations, develop new menu items, and ensure the highest standards of food quality and consistency. This role is ideal for an ambitious chef looking to grow their career in a fast-paced, quality-focused establishment, contributing to the vibrant culinary scene of Port Elizabeth .

About the Role

A popular and trendy gastropub in Port Elizabeth is seeking a talented and driven Sous Chef to join their kitchen brigade. You will work closely with the Head Chef to oversee daily operations, develop new menu items, and ensure the highest standards of food quality and consistency. This role is ideal for an ambitious chef looking to grow their career in a fast-paced, quality-focused establishment, contributing to the vibrant culinary scene of Port Elizabeth .

Key Responsibilities

• Assist the Head Chef in daily kitchen management, including food preparation, cooking, and plating.
• Supervise and train junior kitchen staff, ensuring adherence to recipes and standards.
• Contribute to menu development, including specials and seasonal offerings.
• Manage inventory, ordering, and maintain food cost targets.
• Ensure strict adherence to all health, safety, and sanitation regulations.

Requirements

• Minimum 2 years of experience as a Sous Chef or Senior Chef de Partie.
• Strong understanding of modern cooking techniques and flavor profiles.
• Experience in a high-volume kitchen environment is essential.
• Good leadership, communication, and organizational skills.
• Culinary qualifications preferred.

Benefits

• Competitive salary and potential for gratuities.
• Discount on food and beverages.
• Opportunities for professional development and career advancement.
• A lively and supportive team environment in Port Elizabeth .
• Creative input into menu development.

Our client is looking for a talented and motivated Sous Chef to support the Head Chef in managing the kitchen operations at their popular restaurant in Port Elizabeth . This is a key role in ensuring the consistent quality and execution of dishes, as well as mentoring junior kitchen staff. You will be involved in menu planning, inventory control, and maintaining the highest standards of hygiene and safety. This is an excellent opportunity for an ambitious chef to grow their career in a dynamic culinary environment in Port Elizabeth .

About the Role

Our client is looking for a talented and motivated Sous Chef to support the Head Chef in managing the kitchen operations at their popular restaurant in Port Elizabeth . This is a key role in ensuring the consistent quality and execution of dishes, as well as mentoring junior kitchen staff. You will be involved in menu planning, inventory control, and maintaining the highest standards of hygiene and safety. This is an excellent opportunity for an ambitious chef to grow their career in a dynamic culinary environment in Port Elizabeth .

Key Responsibilities

• Assist the Head Chef in daily kitchen management and operations.
• Oversee food preparation and cooking processes, ensuring adherence to recipes and quality standards.
• Supervise and train junior kitchen staff, fostering a positive and productive team environment.
• Manage inventory levels, including ordering supplies and controlling food costs.
• Maintain strict hygiene and food safety standards in the kitchen.
• Contribute to menu development and specials.

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Solid understanding of culinary techniques and food preparation .
• Ability to manage and motivate a kitchen team.
• Knowledge of food safety regulations and HACCP principles.
• Strong organizational and time-management skills.

Benefits

• Competitive salary and potential for performance bonuses.
• Opportunities for professional development and culinary training.
• Staff meals and discounts at the restaurant.
• Medical aid contributions.
• A dynamic and supportive kitchen team environment in Port Elizabeth .

• Oversee daily kitchen operations in the absence of the Head Chef.
• Lead, supervise, and mentor junior chefs and kitchen staff.
• Maintain consistency in food quality, flavor, and presentation across all meals.
• Assist in menu development, dish creation, and recipe standardization.
• Ensure proper inventory management, ordering, and stock rotation.
• Prepare and cook high-quality meals across hot and pastry sections.
• Uphold hygiene, food safety, and HACCP compliance at all times.
• Collaborate with other departments to ensure a seamless guest experience.
• Contribute to cost control efforts and minimize food waste.
• Maintain a clean, organized, and efficient kitchen environment.
• Provide hands-on training to staff to promote skill development and team cohesion.

Key Responsibilities

• Oversee daily kitchen operations in the absence of the Head Chef.
• Lead, supervise, and mentor junior chefs and kitchen staff.
• Maintain consistency in food quality, flavor, and presentation across all meals.
• Assist in menu development, dish creation, and recipe standardization.
• Ensure proper inventory management, ordering, and stock rotation.
• Prepare and cook high-quality meals across hot and pastry sections.
• Uphold hygiene, food safety, and HACCP compliance at all times.
• Collaborate with other departments to ensure a seamless guest experience.
• Contribute to cost control efforts and minimize food waste.
• Maintain a clean, organized, and efficient kitchen environment.
• Provide hands-on training to staff to promote skill development and team cohesion.

Required Skills, Experience & Attributes

• A minimum of 5 years experience in a professional kitchen, with proven leadership in a similar role.
• Previous lodge or high-end hospitality experience is essential .
• Exceptional culinary skills with a strong focus on both hot kitchen and pastry.
• Deep knowledge of stock control, kitchen systems, dietary requirements , and religious dietary considerations .
• Excellent communication, interpersonal , and team leadership skills.
• Highly organized , dependable, and able to perform under pressure .
• Creative and passionate about delivering top-tier culinary experiences.
• Solid understanding of food trends, wine pairing , and seasonal produce.
• Willingness to work flexible hours, including weekends and holidays.
• Valid drivers license required.

• Stay up to date with changes in policies, ways of working and standards in the industry.
• Run relevant shifts as required and conduct pre-shift briefings between front and back of house.
• Manage interactions with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner.
• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times.
• Support the kitchen management team to ensure that all kitchen records are appropriately maintained.
• Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation.
• Assist with managing junior kitchen staff during preparation and service.
• Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.

Duties:

• Stay up to date with changes in policies, ways of working and standards in the industry.
• Run relevant shifts as required and conduct pre-shift briefings between front and back of house.
• Manage interactions with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner.
• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times.
• Support the kitchen management team to ensure that all kitchen records are appropriately maintained.
• Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation.
• Assist with managing junior kitchen staff during preparation and service.