Souschef

Pretoria, South Africa | Posted on 25/07/2025

The Sous Chef supports the Head Chef in managing and leading the kitchen team, ensuring exceptional food quality, hygiene standards, and kitchen operations. The role is pivotal in executing a la carte menus, maintaining kitchen inventory, and overseeing staff training and development. The Sous Chef also deputises in the absence of the Head Chef and ensures smooth day-to-day kitchen operations aligned with company standards.

• Supervise and participate in the preparation and cooking of all food items.
• Manage the Pass during service, upholding food quality and presentation standards.
• Oversee kitchen and food service for events, maintaining consistent quality.
• Collaborate with the Head Chef in procurement and placing orders.
• Receive and inspect stock, ensuring quality and correct quantities.
• Implement and manage an efficient food storage system.
• Assist with food cost control and maintaining budget targets.
• Contribute to menu planning considering trends, seasonality, and cost.
• Foster a high-performing team culture through guidance and mentorship.

• Secure and properly store food with accurate record-keeping and spot checks.
• Enforce hygiene and safety standards through regular inspections and training.
• Plan production processes to optimize energy and reduce waste.
• Conduct quality checks of buffet displays and gather guest feedback.
• Minimize food wastage and ensure proper hygiene is followed.
• Carry out accurate food and operational equipment (OE) counts and assist with variance reports.
• Support staff training and development; ensure training plans are in place.
• Lead onboarding and induction of new staff members.
• Report any equipment issues to appropriate personnel.
• Maintain safety and fire prevention procedures.
• Ensure cleanliness and hygiene across all kitchen areas.
• Oversee personnel scheduling and duty allocation based on business needs.
• Attend daily operational briefings and communicate relevant updates.
• Collaborate with maintenance on kitchen equipment issues and follow-up actions.

• Leadership skills with an ability to manage teams effectively.
• Creative and innovative with food and menu planning.
• High attention to detail and strong standards.
• Well-rounded culinary knowledge across cold kitchen, hot kitchen, and pastry.

• Articulate and confident when interacting with guests.
• Strong a la carte and plating skills.
• Responsible, ethical, and disciplined.
• Proficient in recipe and food costings.

• 3 to 4 years’ experience in a similar role or at a senior Chef de Partie level.

• Matric / Grade 12.
• Culinary arts diploma or relevant certification.

• Team-oriented and collaborative.
• Able to work long hours, night shifts, and weekends as required.