Sous Chef | Premium Dining

Recruit for Africa PTY Limited; Cape Town; On-site; ZAR 134,000 - 223,000; Full time

Benefits offered by this job

Meal on duty

Training

Professional atmosphere

Job summary

Recruit for Africa PTY Limited is seeking a talented Sous Chef to support the Head Chef and lead daily kitchen operations at a premium dining venue in Mouille Point, Cape Town. This hands‑on leadership role requires strong organizational ability, culinary expertise, and a passion for premium dining, overseeing production, staff and quality across all sections.

You will collaborate with the Head Chef and management to deliver a seamless guest experience while upholding the restaurant’s

Qualifications

• 4–6 years in sous chef or senior chef de partie in fine dining.
• Strong technical ability across hot kitchen, cold kitchen, and bakery sections.
• Leadership to manage a brigade under pressure.
• Detail-oriented, organized, and passionate about culinary excellence.
• Willingness to work shifts, weekends, and public holidays.
• Excellent communication and collaboration with management.

Responsibilities

• Lead daily kitchen operations and support Head Chef.
• Supervise chefs de partie and commis chefs.
• Maintain uncompromising standards in taste, presentation, and hygiene.
• Oversee daily schedules, production flow, and station organization.
• Monitor stock levels, order supplies, and manage ingredient usage.
• Provide training and mentorship to junior staff.
• Work closely with Head Chef and culinary team to align menus and service.
• Contribute creative ideas for modern plating and signature dishes.
• Interact with guests to explain culinary concepts when required.
• Step in for the Head Chef to ensure smooth operations.

Skills

Sous Chef experience

Leadership

Plating techniques

Culinary excellence

Job description

Sous Chef | Premium Dining

We are seeking a talented SOUS CHEF to support the Head Chef and lead daily kitchen operations at a premium dining establishment in Mouille Point, Cape Town. This role combines leadership, precision, and culinary artistry.

Our client is a distinguished fine dining venue in South Africa, offering guests a refined culinary journey with exceptional service and world-class cuisine. The Sous Chef will play a pivotal role in maintaining consistency, driving innovation, and ensuring operational excellence across all sections of the kitchen.

Sous Chef – Role Overview

As the Sous Chef, you will act as second-in-command to the Head Chef, overseeing daily production, supervising staff, and ensuring the highest standards of quality and presentation. This is a hands-on leadership role requiring strong organizational ability, culinary expertise, and a passion for premium dining. You will collaborate closely with the Head Chef and management team to deliver a seamless guest experience while upholding the restaurant’s fine dining ethos.

Sous Chef – Key Responsibilities

• Menu Execution: Support the Head Chef in implementing menus that reflect Mediterranean and South African influences, ensuring consistency across breakfast, lunch, and dinner service.
• Kitchen Leadership: Supervise chefs de partie and commis chefs, fostering discipline, collaboration, and pride in delivering fine dining standards.
• Quality Assurance: Maintain uncompromising standards in taste, presentation, and hygiene. Every dish must meet international expectations for luxury hospitality.
• Operational Management: Oversee daily schedules, production flow, and section organization to guarantee efficiency and minimize waste.
• Inventory Control: Monitor stock levels, order supplies, and manage ingredient usage to support profitability targets.
• Training & Mentorship: Guide junior staff, providing training in techniques, kitchen discipline, and food safety compliance.
• Collaboration: Work closely with the Head Chef and wider culinary team to align menus and service with the restaurant’s overall identity.
• Innovation: Contribute creative ideas for modern plating, artisanal bakery items, and signature dishes that elevate the guest experience.
• Guest Engagement: When required, interact with guests to explain culinary concepts and enhance their appreciation of the dining journey.
• Crisis Management: Step in for the Head Chef when necessary, ensuring smooth operations and consistent service delivery.

Candidate Profile

• Experience: Minimum 4-6 years in a sous chef or senior chef de partie role within fine dining, luxury hotels, or premium restaurants.
• Skills: Strong technical ability across hot kitchen, cold kitchen, and bakery sections. Expertise in Mediterranean cuisine and modern plating techniques.
• Leadership: Proven ability to manage a brigade, delegate tasks, and maintain discipline under pressure.
• Attributes: Detail-oriented, organized, and passionate about culinary excellence. Ability to thrive in a fast-paced environment.
• Flexibility: Willingness to work shifts, weekends, and public holidays.
• Passion: Genuine enthusiasm for fine dining and delivering exceptional guest experiences.
• Professionalism: Strong communication skills and ability to collaborate with management and service teams.

Salary on Offer

• Competitive Salary: ZAR 12,000-20,000 Gross
• Professional Environment: Work in a premium dining setting with a team dedicated to excellence.
• Growth Opportunities: Exposure to fine dining standards and career progression within luxury hospitality.
• Lifestyle Benefits: Meal on duty, training, and a supportive yet professional atmosphere.