Sous Chef

Our Client, a contemporary aparthotel concept in Johannesburg—offers a creative, amenity-rich alternative to traditional hotels, perfect for modern urban professionals and travellers seeking connection, convenience, and style.

We are seeking a talented and driven Senior Sous Chef to join their dynamic culinary team in support of the Head Chef. This is a key leadership position requiring someone who thrives under pressure, has strong kitchen management skills, and brings creativity and consistency to the plate. The successful candidate will play a vital role in ensuring smooth kitchen operations, maintaining quality standards, and helping deliver an exceptional dining experience.

Description:

Key Responsibilities:

• Support Menu Development: Collaborate with the Head Chef on seasonal and innovative menu planning, contributing ideas and feedback based on customer preferences and current trends.

• Kitchen Operations: Assist in overseeing food preparation, cooking, and plating to ensure consistent quality and presentation.

• Team Supervision: Help lead, train, and motivate the kitchen brigade, ensuring a productive and respectful working environment.

• Inventory & Stock Management: Support inventory control, stock rotation, and ordering in conjunction with the Head Chef.

• Quality Control: Ensure that all dishes leaving the kitchen meet high standards of taste, presentation, and hygiene.

• Compliance & Cleanliness: Uphold food safety and hygiene protocols throughout the kitchen.

• Event Execution: Assist in planning and executing menus for themed nights and special events.

Requirements:

• Proven experience as a Sous Chef in a high-volume kitchen

• Culinary qualification or relevant certification.

• Solid understanding of kitchen operations, culinary techniques, and plating aesthetics.

• Leadership skills and the ability to lead a team when the Head Chef is unavailable.

• High level of organization, time management, and attention to detail.

• Knowledge of kitchen health & safety standards and procedures.

• Creative flair with the ability to contribute to menu development and event planning.