Sous Chef

Sous Chef page is loaded## Sous Chef locations:
Johannesburg time type:
Full time posted on:
Posted Todaytime left to apply:
End Date:
January 23, 2026 (6 days left to apply) job requisition :
R44768#
** Job Description
** To assist the Executive Chef with the planning and execution of daily food production.
** Hello, Future Sous Chef
** Welcome to FNB, the home of the #changeables. We design for the shapeshifters and deliver products and services that make us incredibly proud of people that make it happen.

As part of our talent team, you will be surrounded by unique talents, diverse minds, and an adaptable environment that lives up to the promise of staying curious. Now’s the time to imagine your potential in a team where experts come together and ignite effective change.
** Are you someone who can:
**** Operational Excellence & Risk Management
*** Assist in planning and executing daily menus and food preparation.
* Identify, control, and escalate potential risks that may lead to increased costs by:
Cutting down on labour costs and minimizing wastage. Reducing and managing stock holding effectively.
* Implement portion control measures to maintain consistency and reduce waste.
* Establish efficient work procedures and schedules to optimize productivity and track deliverables.
** Quality & Compliance
*** Ensure compliance with OSHACT and maintain safe working conditions.
* Identify ACCAP and practice “clean as you go” principles, including monitoring temperature logs and sanitizing regularly.
* Proper handling and usage of chemicals in line with safety standards.
* Support quality and compliance standards across all business processes.
** Customer Service & Innovation
*** Deliver exceptional service that exceeds customer expectations through proactive and innovative solutions.
* Develop and maintain a network of culinary experts to share solutions, benefits, risks, and innovations.
* Assist in creating a portfolio of standardized recipes, costings, and selling prices.
** Team Leadership & Development
*** Supervise and mentor kitchen staff, ensuring adherence to standards.
* Manage own development to increase competencies and stay updated on culinary trends.
** You will be an ideal candidate if you have:
*** Diploma or Certificate in Culinary Arts or Professional Cookery.
* Minimum 3–5 years’ experience in a similar role within a high-volume kitchen.
* Strong knowledge of food safety standards and HACCP principles.
* Excellent organizational and leadership skills.
* ** Key

Competencies:

** Creativity and attention to detail. Ability to work under pressure and meet deadlines. Strong communication and interpersonal skills. Problem-solving and decision-making ability.
** You will have access to:
*** Opportunities to network and collaborate.
* Challenging Working
* Opportunities to innovate.
** We can be a match if you are:
*** Curious & courageous - you are driven by always wanting to know more and learn more and you are brave enough to
* Obsessed with mastery - you know what it takes to become good at what you do and are constantly pushing yourself to do it.#POST#FNB#LI-SY1# #
**** Job Details****#
** Take note that applications will not be accepted on the below date and onwards, kindly submit applications ahead of the closing date indicated below.
** 23/01/26

All appointments will be made in line with First Rand Group’s Employment Equity plan. The Bank supports the recruitment and advancement of individuals with disabilities. In order for us to fulfill this purpose, candidates can disclose their disability information on a voluntary basis. The Bank will keep this information confidential unless we are required by law to disclose this information to other parties.

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