Sous Chef

The Sous Chef is responsible for supporting and managing kitchen operations to ensure high-quality food preparation, food safety compliance, cost control, and excellent guest service. The role includes supervising kitchen staff, maintaining operational standards, managing stock and food costs, and ensuring efficient food production within a fast-paced hospitality environment.

• Grade 12 / Matric
• Culinary Diploma, Trade Test, or equivalent qualification
• Computer literacy, including Microsoft Office
• Minimum 2 years culinary experience
• Strong knowledge of:
• Food costing and budgets
• Stock control and stock takes
• Kitchen operations and hot pass management
• Food safety and occupational health & safety

Key Responsibilities

• Supervise daily kitchen operations and food production
• Ensure food quality and presentation standards are maintained
• Prepare and oversee mise en place for service
• Follow and enforce standardised recipes
• Manage buffet setup and food displays
• Monitor food preparation to minimise waste and maximise efficiency
• Ensure product availability aligns with menu requirements
• Coordinate inventory and monthly stock takes

• Control food costs and minimise wastage
• Manage stock ordering and stock rotation using FIFO principles
• Conduct regular stock counts and inventory checks
• Monitor food cost percentages and profitability
• Ensure proper storage procedures to prevent losses and spoilage
• Analyse POS and sales data to support menu planning and cost control

• Supervise and support kitchen staff
• Assist with recruitment and onboarding of kitchen employees
• Prepare staff rosters and manage shift planning
• Conduct training and skills development
• Monitor staff performance and discipline where required
• Promote teamwork and productivity within the kitchen brigade

• Ensure consistent delivery of high-quality meals
• Respond professionally to guest feedback and complaints
• Support service excellence standards
• Work closely with management and suppliers to maintain operational standards

• Maintain compliance with food safety regulations
• Ensure occupational health and safety standards are followed
• Monitor kitchen hygiene and cleanliness
• Ensure proper use and storage of chemicals and equipment
• Maintain temperature logs, labelling, and audit requirements
• Report maintenance and safety concerns promptly

• Food preparation and kitchen operations
• Food safety and hygiene standards
• Stock control and inventory management
• Cost control and budgeting
• Leadership and staff supervision
• Communication and teamwork
• Planning and organising
• Time management
• Problem-solving and attention to detail
• Menu planning and creativity

• Customer-focused
• Service-oriented
• Adaptable and resilient
• Accountable and dependable
• Strong work ethic
• Attention to detail
• Initiative and leadership ability
• Team player with good interpersonal skills

• Shift work, including weekends and public holidays
• Long hours in a busy hospitality environment
• Prolonged standing and repetitive movement
• Physically demanding kitchen environment
• Exposure to heat, manual handling, and fast-paced operations