Sous Chef (Hot Kitchen)

Helderberg Personnel; Somerset West; On-site; ZAR 420,000 - 540,000; Full time

Benefits offered by this job

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Job summary

Helderberg Personnel is seeking a hands-on Hot Kitchen Sous Chef to lead a busy kitchen in Somerset West. You will manage daily hot kitchen operations, supervise staff, and ensure dishes meet approved recipes and presentation standards.

Ideal candidates have 3–5 years in a supervisory kitchen role, strong hot kitchen knowledge, and the ability to work under pressure in a fast-paced upscale setting. Flexible hours are required.

Qualifications

• Minimum 3–5 years' professional kitchen experience, including supervisory experience.
• Formal culinary qualification advantageous.
• Strong knowledge of hot kitchen techniques and methods.
• Experience in upscale or high-volume kitchen environments.
• Good stock control and kitchen operations understanding.
• Proven leadership and staff training abilities.
• Strong organisational skills and ability to work under pressure.
• Hands-on approach and attention to culinary excellence.
• Able to work flexible hours, including evenings and weekends.

Responsibilities

• Oversee daily hot kitchen operations and service flow.
• Lead and supervise Chefs de Partie, Commis Chefs and kitchen porters.
• Train, mentor and develop junior kitchen staff.
• Manage mise en place, preparation, cooking and service execution.
• Monitor portioning, yields, stock ordering and inventory control.
• Ensure food safety, hygiene and kitchen standards.
• Collaborate with Head Chef on menu execution and seasonal changes.

Skills

Staff leadership

Food preparation

Stock control

Attention to detail

Organisational skills

Flexible hours

Work under pressure

Food safety

Education

Culinary qualification

Tools

Kitchen equipment handling

Job description

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