Sous Chef – Premier Restaurant Group

Lumina Personnel; Rosebank; On-site; ZAR 167,000 - 223,000; Full time

Job summary

Lumina Personnel in Johannesburg''s Northern Suburbs is seeking a talented Sous Chef to support our high-end kitchen team. This role suits a dedicated chef with a passion for culinary excellence and a background in fine dining.

You will oversee kitchen operations, assist in menu development, manage inventory and food cost, ensure food safety, and mentor junior staff in a fast-paced, creative environment. The successful candidate will lead with professionalism, adapt to seasonal menus, and

Qualifications

• Culinary diploma or degree from an accredited institution.
• 5+ years of professional kitchen experience, with at least 2 years as a sous chef.
• Strong knowledge of various cuisines, cooking techniques, and inventory management.

Responsibilities

• Oversee kitchen operations, supervise staff, and maintain high service standards.
• Assist in menu development, food preparation, plating, and presentation.
• Manage inventory, ordering, and food cost control.
• Ensure adherence to food safety and sanitation standards.
• Train and mentor junior kitchen staff, fostering a collaborative environment.
• Efficiently coordinate tasks, manage pressure, and adapt to seasonal menu changes.

Skills

5+ years kitchen experience

2 years as sous chef

Education

Culinary diploma or degree

Job description

Job Opportunity: Sous Chef – Premier Restaurant Group
Location: Northern Suburbs - Johannesburg
Salary: R15 000 – R20 000 (negotiable)

We are looking for a talented Sous Chef to support our high-end kitchen team. This role is perfect for a dedicated chef with a passion for culinary excellence and a background in high-quality dining.

Key Responsibilities:

• Oversee kitchen operations, supervise staff, and maintain high service standards.
• Assist in menu development, food preparation, plating, and presentation.
• Manage inventory, ordering, and food cost control.
• Ensure adherence to food safety and sanitation standards.
• Train and mentor junior kitchen staff, fostering a collaborative environment.
• Efficiently coordinate tasks, manage pressure, and adapt to seasonal menu changes.

Minimum Requirements:

• Culinary diploma or degree from an accredited institution.
• 5+ years of professional kitchen experience, with at least 2 years as a sous chef.
• Strong knowledge of various cuisines, cooking techniques, and inventory management.

• Be part of a prestigious fine dining environment known for excellence.
• Opportunity to shape and elevate the guest journey.
• Work with a team that values creativity, professionalism, and innovation.
• and bring your expertise to a setting where culinary artistry meets hospitality excellence.