Sous Chef

To bring creativity, leadership, and flair to the kitchen as the right-hand to the Executive Chef, driving menu innovation, leading kitchen teams, training talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.

• Matric qualification is preferable.
• 3 – 5 years proven experience as a Sous Chef.
• Degree in Culinary Science or related certificate/diploma.
• 1-3 years previous people leadership experience in a commercial catering environment.
• Strong culinary skills and technical expertise.
• Knowledge of menu development and food presentation.
• Understanding of inventory management and cost control.
• Proficiency in food safety and hygiene regulations.
• Ability to manage kitchen staff, including rostering and disciplinary matters.
• Strong communication and interpersonal skills.
• Ability to perform under pressure in a fast-paced kitchen environment.

• Direct food preparation in collaboration with the Executive Chef.
• Take responsibility for more technical elements of cuisine.
• Provide quality plates and meals, including in both design and taste.
• Ensure the smooth running of the entire kitchen department.
• Develop unique and appropriate menus with new or existing creations, ensuring variety and quality.
• Produce quality food at optimal cost under hygienic conditions.
• Assist and direct kitchen staff in meal preparation, creation, plating, and delivery.
• Ensure proper portion control is always managed.
• Supervise all food preparation daily.
• Support the Executive Chef in the general running of the kitchen.
• Manage the kitchen staff, including setting the rota and handling disciplinary and HR issues in the absence of the Head Chef.