Sous Chef

The Sous Chef works under the Executive Sous Chef and supports management in the development, innovation, and execution of new food concepts. The role involves menu creation, kitchen planning, vendor development, equipment sourcing, and ensuring high-quality food production across multiple units.

• Assist management with developing new food concepts.
• Create, innovate, and introduce new menus.
• Standardize recipes and sustain research on industry trends.
• Maintain detailed kitchen specs, recipe sheets, and production documentation.
• Collaborate with operations to develop kitchen manuals.

• Oversee kitchen management and reporting for assigned restaurants.
• Organize staff, allocate resources, execute controls, and streamline daily operational systems.
• Monitor and ensure smooth operations by supervising chefs de cuisine.
• Maintain strong MIS systems for kitchen operations.
• Augment production capacity while maintaining consistent quality.
• Lead and motivate teams effectively.

Ensure top-level quality and hygiene standards for food and equipment.

Maintain food cost efficiency.

Work closely with the purchasing department to manage ingredients and product lists.

• Develop vendor relationships and manage sourcing of equipment and raw materials.
• Finalize raw materials aligned with concept requirements and market demand.

• Train and develop F&B production staff.
• Encourage learning, innovation, and adoption of new culinary ideas and cuisines.

• Undertake responsibilities assigned by management.
• Support Executive Chef in managing multi-unit and multi-concept operations.

• Ability to multitask
• Ability to work efficiently under pressure
• Strong time management
• Excellent communication and interpersonal skills
• Strong leadership and team motivation capabilities

• Degree in Culinary Arts, Restaurant Management, Catering Technology, or Applied Nutrition.
• Additional diploma or advanced qualification in Food Production or Kitchen Management preferred.
• Minimum of 5 years relevant experience.
• Strong knowledge of cooking methods, ingredients, equipment, and processes.
• Positive attitude and willingness to learn.
• Passion for innovation and exploring cuisines.

• Degree or diploma in culinary education.
• Minimum 5 years running a standalone restaurant kitchen as Senior CDP or Sous Chef.
• Experience must be from standalone or homegrown restaurants (hotel experience only accepted if restaurant is independent within the hotel).
• Strong leadership and ability to run kitchen operations with efficiency, consistency, and quality.
• Preferred candidates :
  South African chefs with strong open‑fire / grill experience and meat cut knowledge.

• 24 days annual vacation
• Medical insurance (self)
• Annual airticket allowance (self)
• 6-month probation as per law