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. Minimum Requirements - 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 Kitchen Operations - 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 standa...