Sous Chef - Lead Kitchen Ops & Menu Craft (Cape Town)

HospitalityandOutdoor; Wes-Kaap; On-site; ZAR 180,000 - 360,000; Full time

Job summary

Hospitality and Outdoor is seeking a passionate Sous Chef to join a prestigious hospitality establishment in Cape Town, Western Cape. You will support the Head Chef in daily kitchen operations, ensure high-quality dishes, and mentor a team while upholding food safety and hygiene standards.

The role requires hands-on leadership, strong communication, and the ability to manage stock, costs, and service flow, including evenings, weekends, and holidays.

Qualifications

• Recognised culinary qualification or equivalent professional kitchen training.
• Strong leadership and team management abilities.
• Excellent communication and coaching skills.
• Ability to work under pressure in a high-volume environment.
• Attention to detail and strong organisational skills.

Responsibilities

• Support the Head Chef in leading daily kitchen operations.
• Ensure food is prepared and presented to established quality standards.
• Oversee kitchen preparation, service, and operational flow.
• Coordinate kitchen sections and allocate resources effectively.
• Manage dietary requirements, allergies, and special guest requests.
• Assist with menu implementation and seasonal menu updates.
• Monitor product quality, storage, and inventory controls.
• Train, mentor, and develop kitchen team members.
• Conduct team briefings and supervise daily kitchen activities.
• Maintain food safety, hygiene, and cleanliness standards.
• Monitor stock levels, ordering, receiving, and stock rotation.
• Support food cost control and waste reduction initiatives.
• Maintain accurate kitchen records and compliance documentation.
• Promote teamwork and collaboration across departments.
• Take responsibility for kitchen operations in the absence of the Head Chef.

Job description

Hospitality and Outdoor is seeking a passionate Sous Chef to join a prestigious hospitality establishment in Cape Town, Western Cape. You will support the Head Chef in daily kitchen operations, ensure high-quality dishes, and mentor a team while upholding food safety and hygiene standards.

The role requires hands-on leadership, strong communication, and the ability to manage stock, costs, and service flow, including evenings, weekends, and holidays.