Sous Chef - Lead Kitchen, Mentorship & Menu Craft

JVR Software; Wes-Kaap; On-site; ZAR 420,000 - 540,000; Full time

Job summary

JVR Software in South Africa seeks an experienced Head Chef to lead kitchen operations in the absence of the Head Chef. You will supervise, train and support junior staff in food prep, cooking and plating while ensuring consistent quality and presentation for all dishes.

You will assist with menu development, manage stock and ordering, monitor waste and enforce food safety and hygiene standards throughout the kitchen. Flexibility to work shifts is required as well as strong leadership.

Qualifications

• Matric/Grade 12 with a Culinary Diploma required.
• Experience as a senior chef in high-end settings is required.
• Strong leadership and organisational skills are essential.
• Fluent English with excellent communication abilities.

Responsibilities

• Manage and lead kitchen operations in the Head Chef’s absence.
• Supervise and train junior kitchen staff in prep, cooking and plating.
• Oversee food prep, quality, portions, presentation and temps.
• Assist with menu development and daily reservations/events prep.
• Manage stock, ordering, rotation and storage per food safety standards.
• Monitor stock levels, reduce waste and maintain records for budget control.
• Ensure stations are stocked and organised during service.
• Maintain health, safety and hygiene standards across the kitchen.
• Manage staff rosters and ongoing training/performance development.

Skills

Leadership

Menu development

Food safety

Staff training

Quality control

Customer service

Education

Matric / Grade 12

Culinary Diploma

Tools

MS Word

Excel

Outlook

Job description

JVR Software in South Africa seeks an experienced Head Chef to lead kitchen operations in the absence of the Head Chef. You will supervise, train and support junior staff in food prep, cooking and plating while ensuring consistent quality and presentation for all dishes.

You will assist with menu development, manage stock and ordering, monitor waste and enforce food safety and hygiene standards throughout the kitchen. Flexibility to work shifts is required as well as strong leadership.