Sous Chef (Hot Kitchen)

Juanie Nel; Somerset West; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Juanie Nel in Somerset West, Western Cape, invites a skilled Sous Chef to lead the hot kitchen in a brand-new restaurant. The role requires 3–5 years of professional kitchen experience with supervisory responsibilities, and a hands-on, disciplined approach to cooking and service.

Working with the Head Chef, you will manage mise en place, ensure recipe accuracy, control stock and costs, and uphold food safety standards in a fast-paced environment.

Qualifications

• Minimum 3–5 years professional kitchen experience, including supervisory role
• Formal culinary qualification advantageous
• Strong knowledge of hot kitchen techniques, cooking methods and food preparation
• Experience in an upscale restaurant or high-volume kitchen environment
• Good understanding of stock control and kitchen operations
• Proven leadership and staff training abilities
• Strong organisational skills and ability to work under pressure
• Hands-on approach, attention to detail and commitment to culinary excellence
• Ability to work flexible hours, including evenings, weekends and public holidays

Responsibilities

• Oversee daily operations within the hot kitchen section
• Manage mise en place, preparation, cooking and service execution
• Ensure dishes are consistently prepared according to approved recipes, portion sizes and presentation standards
• Manage the hot pass and coordinate food timing during service
• Ensure smooth communication and coordination between kitchen sections and front of house
• Maintain high standards of quality, consistency and efficiency during busy service periods
• Supervise and manage allocated Chefs de Partie, Commis Chefs and Kitchen Porters
• Delegate daily tasks and ensure all preparation requirements are completed
• Train, mentor and develop junior kitchen staff
• Maintain a clean, organised and professional working environment
• Monitor food portioning, yields and recipe adherence
• Assist with stock ordering, receiving and inventory control
• Monitor stock rotation, labelling and storage
• Minimise food wastage through effective preparation and cross-utilisation of ingredients
• Identify stock shortages and communicate requirements to the Head Chef
• Ensure compliance with food safety, hygiene and health regulations
• Monitor food temperatures, storage, cleaning schedules and food handling procedures
• Maintain cleanliness and organisation of all hot kitchen workstations
• Ensure equipment is used correctly and maintained in good working order
• Report equipment faults, maintenance requirements and operational concerns
• Work with the Head Chef on menu implementation and seasonal changes
• Ensure all kitchen staff understand recipes, ingredients and allergen requirements
• Contribute ideas to improve kitchen efficiency, quality and consistency

Skills

Kitchen leadership

Hot kitchen expertise

Stock control

Food safety

Team training

Education

Formal culinary qualification

Job description

This is an exciting opportunity for a suitably qualified Sous Chef for their Hot Kitchen to become part of a brand-new establishment.

The successful candidate must have a minimum of 3-5 years experience in a professional kitchen including experience in a supervisory role.

The Hot Kitchen Sous Chef is responsible for the day-to-day management and execution of the hot kitchen, ensuring food quality, consistency, preparation and service standards are maintained at all times.

Working closely with the Head Chef, the Sous Chef will oversee kitchen staff, manage food preparation and service flow, maintain stock and cost controls, and ensure that all dishes are prepared and presented according to approved recipes and specifications. The role requires a hands‑on, technically skilled and organised chef who can lead a team, maintain discipline and perform effectively in a fast‑paced restaurant environment.

REQUIRED EXPERIENCE AND COMPETENCIES

• Minimum 3–5 years' professional kitchen experience, including experience in a supervisory role
• Formal culinary qualification advantageous
• Strong knowledge of hot kitchen techniques, cooking methods and food preparation
• Experience in an upscale restaurant or high-volume kitchen environment
• Good understanding of stock control and kitchen operations
• Proven leadership and staff training abilities
• Strong organisational skills and ability to work under pressure
• Hands‑on approach, attention to detail and commitment to culinary excellence
• Ability to work flexible hours, including evenings, weekends and public holidays

KEY PERFORMANCE INDICATORS (KPI's)

• Food quality, consistency and presentation
• Hot kitchen service efficiency and ticket times
• Food portioning and wastage control
• Stock management and inventory accuracy
• Kitchen hygiene and food safety compliance
• Staff productivity, training and performance

KEY RESPONSIBILITIES

1. Hot Kitchen Operations and Service

• Oversee all daily operations within the hot kitchen section
• Manage mise en place, preparation, cooking and service execution
• Ensure dishes are consistently prepared according to approved recipes, portion sizes and presentation standards
• Manage the hot pass and coordinate food timing during service
• Ensure smooth communication and coordination between kitchen sections and front of house
• Maintain high standards of quality, consistency and efficiency during busy service periods

2. Team Leadership and Supervision

• Supervise and manage allocated Chefs de Partie, Commis Chefs and Kitchen Porters
• Delegate daily tasks and ensure all preparation requirements are completed
• Train, mentor and develop junior kitchen staff
• Maintain a clean, organised and professional working environment

3. Food Costing, Stock and Waste Management

• Monitor food portioning, yields and recipe adherence
• Assist with stock ordering, receiving and inventory control
• Monitor stock rotation, labelling and storage
• Minimise food wastage through effective preparation and cross-utilisation of ingredients
• Identify stock shortages and communicate requirements to the Head Chef

4. Food Safety and Kitchen Standards

• Ensure compliance with food safety, hygiene and health regulations
• Monitor food temperatures, storage, cleaning schedules and food handling procedures
• Maintain cleanliness and organisation of all hot kitchen workstations
• Ensure equipment is used correctly and maintained in good working order
• Report equipment faults, maintenance requirements and operational concerns

5. Menu Execution and Development

• Work with the Head Chef on menu implementation and seasonal changes
• Ensure all kitchen staff understand recipes, ingredients and allergen requirements
• Contribute ideas to improve kitchen efficiency, quality and consistency