Description:
Sous Chef
Location: South Africa (On-site; Shift-based)
Type: Permanent
Remuneration: Market-related
Raise the standard, plate after plate.
About the Role
Reporting to the Executive Sous Chef, you’ll manage the day-to-day back-of-house operation for a specific outlet—owning quality, speed, cost, compliance and team performance. You’ll translate culinary strategy into a practical outlet business plan, and then run tight shifts that deliver consistent dishes, delighted guests and strong financials.
You’ll set the pace on the pass, coach the brigade, keep costs in check, and ensure the kitchen is always audit?ready. This is a hands-on role for an organised, commercially aware chef who thrives in a high?volume, standards-driven environment.
Who the Client Is
A leading, multi?property hospitality group known for contemporary dining across hotels and resorts. The organisation invests in modern kitchens, robust standards and strong partnerships with local suppliers to deliver memorable guest experiences at scale.
What You’ll Do
Lead daily kitchen operations for the outlet: mise?en?place, service, plating and quality to spec.
Build and deliver the outlet Culinary Business Plan with the Executive Sous Chef; align promotions and strategies to increase covers and average spend.
Control food cost and waste: recipe documentation, portioning, stock control, accurate stock?takes, and 10/20?day and monthly food cost reporting.
Run effective shifts: staff scheduling, briefings/handovers, opening/closing checklists; be present on the floor during service and handle special requests.
Uphold culinary standards and governance: HACCP/Health & Safety, hygiene and environmental compliance, equipment upkeep, risk registers and SOP adherence; ready for audits at all times.
Drive product enhancement and menu engineering: track trends and pricing, review suppliers, and own the promotional calendar with post?mortems.
Manage the outlet budget and capex: forecasts, authorisations and productivity ratios; reconcile revenue/expense variances and implement profit improvements.
Grow people capability: coach and train chefs and stewards, performance contract and review, manage ER matters, onboard new hires and build a talent pipeline.
Champion guest experience: engage on the floor, resolve escalations, capture VIP notes and ensure seamless handovers.
What You Bring
3?year Culinary Diploma (or equivalent national qualification) and industry accreditation/membership.
5–6 years’ experience in graded hotel/restaurant kitchens, including 2+ years as a Chef de Partie.
Proven strength in food costing, menu engineering, stock control and kitchen oper