Sous Chef | Lead Kitchen Ops & Menu Innovation

MyCareerCraft; Cape Town; On-site; ZAR 180,000 - 300,000; Full time

Job summary

MyCareerCraft is seeking a Sous Chef to support the Head Chef in managing kitchen operations, ensuring top quality and safe food production across various locations in South Africa. You will supervise staff, assist in menu development, and uphold HACCP standards.

Ideal candidates have 3-5 years of professional kitchen experience, at least 1 year in supervision, and a culinary qualification with a valid food-safety certificate. Willingness to work shifts, weekends, and holidays is required.

Qualifications

• 3-5 years experience in a professional kitchen, with at least 1 year in a supervisory capacity.
• Sound knowledge of modern cooking techniques, food safety, and kitchen management.
• Experience in 4 and 5 star establishments (at least 2 years).
• Valid food-safety/hygiene certificate (or willingness to obtain).

Responsibilities

• Supervise daily kitchen operations and lead food preparation and service.
• Assist in menu design, recipe development, and plating presentation.
• Train, mentor, and schedule kitchen staff to maintain performance standards.
• Manage stock control, ordering, portioning, and cost management.
• Ensure full compliance with HACCP and health regulations.
• Oversee cleanliness, maintenance, and opening/closing procedures.
• Stand in for Head Chef when required and assist with events.

Skills

Team leadership

Communication

Organisational skills

Ability to work under pressure

Hygiene standards

Education

Culinary Diploma / City & Guilds or equivalent

Tools

Kitchen management software

MS Office

Job description

MyCareerCraft is seeking a Sous Chef to support the Head Chef in managing kitchen operations, ensuring top quality and safe food production across various locations in South Africa. You will supervise staff, assist in menu development, and uphold HACCP standards.

Ideal candidates have 3-5 years of professional kitchen experience, at least 1 year in supervision, and a culinary qualification with a valid food-safety certificate. Willingness to work shifts, weekends, and holidays is required.