Sous Chef: Lead Kitchen, Menu & Quality

Delaire (Pty) Ltd; Stellenbosch; On-site; ZAR 201,000 - 312,000; Full time

Job summary

Hoseki Kitchen at Delaire Graff Estate is seeking a Sous Chef to work with the Head Chef to manage daily kitchen activities, oversee staff, and ensure food quality and freshness by following designated recipes.

You will lead kitchen operations, mentor junior staff, manage stock, maintain FIFO, and assist with menu creation while upholding health and safety standards.

Only candidates with a Culinary Diploma, leadership experience, and reliable transport will be considered.

Qualifications

• Must hold a Culinary Diploma.
• Approximately 4 years in a senior chef role preferred.
• Own transport with valid driver’s license.
• Strong leadership and management skills.
• Able to work in a team.
• Basic computer skills (Word, Excel, Outlook).
• Exceptional customer-service and communication skills.
• Strong organizational skills and attention to detail.
• Availability to work evenings, holidays and weekends.

Responsibilities

• Lead kitchen staff in the head chef’s absence.
• Guide junior kitchen staff in line cooking, food prep and plating.
• Oversee and organize kitchen stock and ingredients.
• Maintain FIFO and proper dating for quality assurance.
• Keep cooking stations stocked before and during peak hours.
• Train and assess staff on the job.
• Manage food and product ordering, minimize waste and help budget.
• Supervise all food prep and presentation to meet standards.
• Collaborate with head chef on menu creation and kitchen organization.
• Monitor and maintain health and safety standards.
• Maintain staff rosters and leave schedules.
• Ensure CDPs are aware of reservations and event requirements.
• Check each dish for quality, quantity, presentation, and temperature.

Skills

Leadership

Teamwork

Customer service

Communication

Organization

Attention to detail

MS Office

Education

Culinary Diploma

Job description

Hoseki Kitchen at Delaire Graff Estate is seeking a Sous Chef to work with the Head Chef to manage daily kitchen activities, oversee staff, and ensure food quality and freshness by following designated recipes.

You will lead kitchen operations, mentor junior staff, manage stock, maintain FIFO, and assist with menu creation while upholding health and safety standards.

Only candidates with a Culinary Diploma, leadership experience, and reliable transport will be considered.