Sous Chef | JHB Restaurant Group

Recruit for Africa PTY Limited; Johannesburg; On-site; ZAR 134,000 - 223,000; Full time

Job summary

JHB Restaurant Group in Johannesburg is seeking a dynamic Sous Chef to support the Head Chef, maintain fine dining standards, and lead kitchen teams across venues. You will design menus reflecting seasonal availability and international influences while ensuring exceptional quality and presentation.

Ideal candidates have 3–5 years in senior kitchen roles, strong culinary technique, and a passion for innovation.

Qualifications

• Experience: 3–5 years in sous chef or senior chef roles within fine dining or premium restaurants.
• Skills: modern culinary techniques, menu execution, kitchen management.
• Attributes: creative, detail‑oriented, curious and adaptable to evolving culinary trends.
• Leadership: supportive leader who motivates staff and maintains discipline in the kitchen.
• Flexibility: able to work shifts, weekends, and public holidays.
• Passion: genuine enthusiasm for delivering exceptional guest experiences.

Responsibilities

• Design and update menus reflecting seasonal availability and brand identity.
• Supervise daily kitchen operations to ensure smooth service and quality control.
• Uphold high standards in taste, presentation and consistency across dishes.
• Monitor stock levels, assist with supplier negotiations and ingredient usage.
• Collaborate with chefs and staff to coordinate service flow and menu execution.
• Provide training and mentorship to junior staff on techniques, hygiene, and discipline.
• Ensure compliance with hygiene and safety standards.
• Contribute innovative ideas for new dishes and plating styles.
• Interact with guests to explain concepts and reinforce culinary vision.
• Support profitability through portion control and waste reduction.

Job description

Sous Chef | JHB Restaurant Group

A dynamic and expanding hospitality group is seeking exceptional SOUS CHEF to join their team at one of the restaurants in Johannesburg.

With a diverse and growing portfolio including Greek cuisine, Italian cuisine, and Steakhouse concepts, this hospitality group offers guests exceptional cuisine, refined service, and a commitment to culinary excellence across multiple venues.

Sous Chef – Role Overview

As the Sous Chef, you will play a pivotal role in assisting the Head Chef with daily kitchen operations, ensuring consistency, innovation, and excellence in every dish. This position demands strong culinary skills, organizational ability, and the capacity to lead and motivate staff when required. You will act as second‑in‑command in the kitchen, stepping into leadership responsibilities during the Head Chef’s absence, and collaborating closely with management to uphold fine dining standards.

This role is vital in maintaining the group’s reputation for culinary excellence, ensuring every guest experience reflects the brand’s premium standards

Sous Chef – Key Responsibilities

• Menu Support: Assist in designing and updating menus that reflect seasonal availability, international influences, and the brand’s premium identity.
• Kitchen Operations: Supervise daily kitchen activities, ensuring smooth service flow, quality control, and operational efficiency.
• Quality Assurance: Uphold the highest standards in taste, presentation, and consistency across all dishes.
• Inventory Oversight: Monitor stock levels, assist with supplier negotiations, and manage ingredient usage to balance profitability with excellence.
• Team Collaboration: Work alongside chefs and kitchen staff to coordinate service flow and support overall menu execution.
• Training & Mentorship: Guide junior chefs and kitchen staff, providing training in techniques, hygiene, and kitchen discipline.
• Hygiene & Safety: Ensure compliance with food safety standards and health regulations.
• Innovation: Contribute creative ideas for new dishes, plating styles, and flavor pairings to enhance the dining experience.
• Guest Engagement: Interact with guests when required, explaining menu concepts and reinforcing the brand’s culinary vision.
• Operational Efficiency: Support profitability through portion control, waste reduction, and streamlined kitchen processes.

Candidate Profile

• Experience: Minimum 3–5 years in a sous chef or senior chef role within fine dining, luxury hotels, or premium restaurants. Proven success in managing kitchen operations is essential.
• Skills: Expertise in modern culinary techniques, menu execution, and kitchen management. Strong organizational and time management abilities.
• Attributes: Creative, detail‑oriented, and passionate Candidates should also demonstrate adaptability and curiosity, embracing evolving culinary trends and contributing fresh ideas to keep menus innovative and competitive about culinary innovation. Ability to thrive under pressure in a fast‑paced environment.
• Leadership Style: Supportive leader who motivates staff, fosters teamwork, and maintains discipline in the kitchen.
• Flexibility: Willingness to work shifts, weekends, and public holidays.
• Passion: Genuine enthusiasm for fine dining and delivering exceptional guest experiences.

Salary on Offer

• Competitive Salary: ZAR 12 000 – 20 000 Gross