Sous Chef

Recruiter:

Bright Search Recruitment (Pty) Ltd

Job Ref:

JHB002245/Jade

Date posted:

Thursday, December 4, 2025

Location:

Grahamstown, South Africa

SUMMARY:
The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in managing all culinary operations. This role is responsible for supervising daily food preparation, ensuring consistency and quality across all dishes, training junior staff, and maintaining high standards of hygiene and safety.
The Sous Chef steps into the leadership role when the Executive Chef is off duty, ensuring smooth kitchen operations, efficient workflow, and excellent service delivery.

Key Responsibilities

Kitchen Operations & Food Preparation

Oversee daily food production for all meal periods.
Prepare, cook, and present dishes to the required standard.
Ensure consistency in taste, presentation, and portion control.
Assist with menu planning and recipe development.

Staff Supervision & Training

Supervise kitchen brigade during service.
Train and mentor junior chefs, commis, and trainees.
Allocate daily tasks and monitor productivity and standards.
Support a positive and disciplined kitchen environment.

Quality Control & Food Safety

Ensure compliance with hygiene, sanitation, and HACCP standards.
Conduct regular workstation inspections and equipment checks.
Ensure proper storage, labelling, and rotation of ingredients.

Stock Management & Cost Control

Assist with ordering, receiving, and storing food supplies.
Monitor usage, minimise wastage, and maintain portion control.
Conduct stock counts and report shortages to the Executive Chef.

Operational Support

Step in for the Executive Chef when required.
Ensure operational flow during peak service hours.
Assist with function menus, special dietary requests, and events.

POSITION INFO:
Qualifications

Culinary Arts Diploma or relevant professional chef certification.
HACCP or Food Safety certification (advantageous).
Leadership or kitchen management training beneficial.

Experience

3–5+ years professional kitchen experience.
At least 1–2 years in a senior role such as Chef de Partie or Junior Sous Chef.
Experience in hotels, restaurants, or lodges preferred.

Skills & Competencies

Strong cooking skills across multiple stations.
Ability to lead, supervise, and mentor staff.
Excellent time management and organisational abilities.
Solid understanding of food cost, wastage control, and stock procedures.
Ability to work calmly under pressure.

Personal Attributes

Passionate about culinary excellence.
Reliable, disciplined, and proactive.
Creative with strong attention to detail.
Team-oriented with strong communication skills.
Able to adapt to fast-paced kitchen environments.

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