Sous Chef (Sous Chef - 26)

Vineyard, Oude Werf and Stellenbosch Hotels by Petousis; Cape Town; On-site; ZAR 201,000 - 279,000; Full time

Benefits offered by this job

Retirement benefits

Training & development

21 days leave

Job summary

Vineyard, Oude Werf and Stellenbosch Hotels by Petousis is seeking an experienced Sous Chef for the Newlands kitchen in Cape Town. You will assist in upholding the highest hospitality standards under the Exec Sous Chefs and Head Chef, helping prepare and serve dishes across kitchen sections.

The role includes mentoring junior staff, supporting service operations, and maintaining consistent culinary quality in line with hotel specifications.

Qualifications

• Matric required and a culinary or recognised qualification (advantageous) NQF Level 4-5
• Chef apprenticeship
• At least 2-3 years’ experience in a similar role in a busy, up-market establishment
• Flexible to work shifts in multiple sections
• Proficient use of kitchen technology

Responsibilities

• Assist the Senior Sous Chef with daily kitchen operations and lead the team when needed
• Train and mentor Senior Sous chefs, Chef de parties, Demi Chefs, Commis Chefs, and Trainees in techniques, equipment, and dish preparation
• Prepare and cook dishes according to recipes and quality standards
• Supervise a kitchen station, ensuring readiness and smooth service
• Ensure food safety, hygiene, and cleanliness standards are followed
• Monitor food quality, portion sizes, and presentation
• Communicate effectively with the sous chef, head chef, and front-of-house staff to coordinate timing and order execution

Skills

Kitchen operations

Team leadership

Food safety

Education

Culinary qualification (SA/NQF 4-5)

Chef apprenticeship

Tools

Kitchen technology

Job description

Vineyard Home

Oude Werf Home

Sous Chef (Sous Chef - 26)

Overview

Reference

Sous Chef - 26

Salary

ZAR0 - ZAR0/month + 0

Job Location

South Africa -City of Cape Town -Cape Town -Newlands

Job Type

Permanent

Posted

Thursday, September 10, 2026

Closing date

21 Sep 2026 20:59

Sous Chef | Newlands, Cape Town

(Monthly Paid – CTC)

This highly acclaimed Hotel prides itself on being a respected & progressive employer brand, celebrated for our investment in employee wellness, the broader community & the environment.

We are looking to recruit an experienced Sous Chef who will assist in upholding the highest hospitality standards within the main kitchen. Working under the guidance of the Exec Sous Chefs and Head Chef they help prepare and serve dishes across all kitchen sections, ensuring quality aligns with hotel specifications. Additionally, they contribute to training junior staff, support efficient service operations, and maintain consistency in the culinary products delivered from the kitchen.

Key Accountabilities

• Assist the Senior Sous Chef with daily kitchen operations and lead the team when needed.
• Train and mentor Senior Sous chefs, Chef de parties, Demi Chefs, Commis Chefs, and Trainees in techniques, equipment, and dish preparation.
• Prepare and cook dishes according to recipes and quality standards.
• Supervise a kitchen station, ensuring readiness and smooth service.
• Ensure food safety, hygiene, and cleanliness standards are followed.
• Monitor food quality, portion sizes, and presentation.
• Manage and control stock within the section, ensuring sufficient supplies are available.
• Communicate effectively with the sous chef, head chef, and front-of-house staff to coordinate timing and order execution.

Minimum Requirements

• Matric required and a culinary or recognised qualification from a South African or International Educational Institution (advantageous) NQF Level 4-5
• Chef apprenticeship
• At least 2-3years’ experience in a similar role in a busy, up-market establishment.
• Flexible to work shifts in multiple sections
• Proficient use of kitchen technology
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.

Key Competencies

• Neat and professional.
• Excellent verbal and written communication skills.
• Excellent culinary knowledge
• Ability to manage and delegate concurrently
• Ability to work under pressure
• Food and Hygiene safety
• Delegate tasks efficiently to meet service deadlines.
• Handle team conflicts and maintain a positive work environment.
• Organise kitchen stations for efficiency during peak hours
• Handle special requests, dietary restrictions, and last-minute order changes
• Ability to resolve issues (e.g., ingredient shortages, equipment failures).
• Devotion to Quality
• Directing
• Planning
• Performing under Pressure
• Providing Feedback
• Results-oriented
• Creating Support
• Analysing and Forming Opinions

Employment Equity

Preference will be given to Employment Equity candidates in line with the Company’s transformation objectives in the Employment Equity Plan.

Why Apply?

• An empowering work environment.
• A remuneration package including retirement & other benefits.
• 21 working days leave per annum.
• Training and development opportunities.

Closing Date

Please apply by no later than 21 September 2026

Contact information

Caroline Naidoo