More jobs:
Sous Chef
Job in
Grahamstown, 5805, South Africa
Listed on 2026-01-06
Listing for:
Bright Placements
Full Time
position Listed on 2026-01-06
Job specializations:
-
Restaurant/Food Service
Catering, Food & Beverage
Job Description & How to Apply Below
About Us
We are driven by a strong set of values that shape our culture and guide our daily interactions:
- Clear Communication & Transparency: Active listening, constructive feedback, and collaborative teamwork.
- Trust & Integrity: Consistency, accountability, and mutual respect in everything we do.
- Proactive Problem Solving: Approach challenges with calm, forward-thinking, solution-driven mindsets.
- Guest-Centered Excellence: Plan with purpose, innovate with intent, and take full responsibility for delivering exceptional service.
The Sous Chef is second-in-command in the kitchen, responsible for managing staff, maintaining culinary standards, and supporting the Head Chef in all aspects of kitchen operations.
Key Duties and Responsibilities
- Lead daily kitchen operations and ensure smooth service.
- Supervise, train, and mentor junior chefs, promoting skill development.
- Ensure consistency in food quality, presentation, and taste.
- Support the Head Chef in menu development, costing, and innovation.
- Manage inventory, stock control, and ordering of ingredients.
- Oversee adherence to health, safety, and hygiene standards (HACCP).
- Collaborate with other departments to ensure seamless guest dining experiences.
- Demonstrate creativity and passion for culinary excellence across all food preparation, including hot and pastry sections.
- Work flexible hours, including early, late, and split shifts, as required.
- Minimum 5 years’ experience in a professional kitchen with proven leadership experience.
- Previous lodge or hospitality experience is mandatory.
- Excellent cooking and all-round culinary skills (hot & pastry sections).
- Strong organizational, planning, and time management abilities.
- Knowledge of food safety, dietary requirements, cost control, and stock management.
- Ability to work under pressure in a fast-paced environment.
- Assertive, dependable, team-oriented, and adaptable.
- Excellent communication and interpersonal skills.
- Commitment to delivering exceptional guest satisfaction.
- Awareness of current food and wine trends.
- Valid driver’s license.
- Working Hours/Shift: Early/Late/Split shifts;
Cycle: 6 weeks on / 2 weeks off. - Benefits:
- Accommodation provided
- Meal allowance
- Uniform supplied
- Medical aid (50% employer contribution)
- Provident fund contribution
Please submit:
- Updated CV
- Certified copies of qualifications
- Driver's license
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