Sous Chef — Lead Kitchen, Mentoring & Quality

eJobDesign; Cape Town; On-site; ZAR 201,000 - 335,000; Full time

Benefits offered by this job

21 working days leave per annum

Training and development opportunities

Retirement & other benefits

Job summary

eJobDesign is seeking an experienced Sous Chef for our Newlands, Cape Town kitchen. You will assist the Senior Sous Chef, lead sections, train junior staff, and ensure service excellence in line with hotel standards.

You will oversee food quality, portions, safety and hygiene, managing stock and collaborating with front‑of‑house to coordinate timely dish delivery. A strong culinary background and leadership are essential.

Qualifications

• Matric (high school) required and a culinary qualification from SA or international institution (advantageous) NQF Level 4-5.
• Chef apprenticeship completed or in progress.
• At least 2–3 years’ experience in a busy up-market kitchen.

Responsibilities

• Assist the Senior Sous Chef with daily kitchen operations and lead the team when needed.
• Train and mentor junior kitchen staff across sections.
• Prepare and cook dishes according to recipes and standards.
• Supervise a station to ensure readiness and smooth service.
• Ensure food safety, hygiene and cleanliness standards are followed.
• Monitor food quality, portion sizes and presentation.
• Control stock within the section and order supplies as needed.
• Communicate with sous chef, head chef and front-of-house for timing and execution.

Skills

Team leadership

Training & mentoring

Culinary knowledge

Communication skills

Food safety

Time management

Adaptability

Education

Culinary qualification (NQF 4-5)

Chef apprenticeship

Tools

Kitchen technology

Job description

eJobDesign is seeking an experienced Sous Chef for our Newlands, Cape Town kitchen. You will assist the Senior Sous Chef, lead sections, train junior staff, and ensure service excellence in line with hotel standards.

You will oversee food quality, portions, safety and hygiene, managing stock and collaborating with front‑of‑house to coordinate timely dish delivery. A strong culinary background and leadership are essential.