Sous Chef (Various locations)

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

About the job Sous Chef (Various locations)

The Sous Chef serves as second-in-command in the kitchen, assisting the Head/Executive Chef in managing kitchen operations, maintaining food quality, supervising staff, and ensuring full compliance with hygiene and food-safety standards.

Key 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 food-safety (HACCP) and workplace health regulations.

Oversee cleanliness, maintenance, and opening/closing procedures.

Maintain consistent quality and presentation during service.

Stand in for the Head Chef when required and assist with functions or special events.

Formal culinary qualification (Culinary Diploma, City & Guilds, or equivalent).

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 establishment at least 2 years

Valid food-safety/hygiene certificate (or willingness to obtain).

Strong leadership, communication, and organisational skills.

Ability to perform under pressure in a fast-paced environment.

Willingness to work shifts, weekends, and public holidays.

Valid drivers licence and own reliable transport.

Preferred Skills

Experience in high-volume or fine-dining environments.

Knowledge of cost control, menu engineering, and food costing.

Competence with kitchen management software and MS Office.

Exposure to banqueting or event catering.

Creative flair and passion for culinary innovation.

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