2025-08-05
Our client, a hotel group, has a vacancy for a Sous chef based in Stellenbosch. The main purpose of a sous chef is to oversee the kitchen operations and ensuring food quality and consistency.
Job Description
Supervising kitchen staff
Managing food preparation and cooking
Enforcing health and safety standards
Assisting with menu planning and inventory
Minimum Requirements
A tertiary culinary qualification and at least
2-3 years’ experience in a leading or similar role.
Report directly to the Head chef and will be in charge of running the kitchen and pass when the
Head chef is not on duty.
Needs to have strong plating skills, and be an all-rounder in the kitchen on all stations.
Needs to have strong leadership skills.
Needs to be computer literate.
Will play a part in stock analysis/control and monthly stocktake.
Will have to place orders and liaise with suppliers in the Head chef’s absence.
