Sous Chef

Recruiter:

Phoenix Recruitment

Job Ref:

JHB001542/DB

Date posted:

Thursday, July 16, 2026

Location:

Sandton, South Africa

Salary:

Monthly

SUMMARY:
Luxury Boutique Hotel based close to Sandton, offering unparalleled comfort and personalized service to guests with exquisite dining experiences, stylish accommodation, and exceptional hospitality, is looking for a Sous Chef.

POSITION INFO:
Duties: Assist the Head Chef in overseeing the day-to-day culinary operations, ensuring exceptional food quality and presentation. Supervise and mentor junior chefs. Ensure consistency in food quality and presentation. Manage inventory and ordering. Support the Head Chef with menu development and costing. Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence. Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients. Coordinate and supervise kitchen staff to ensure smooth operations. Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team. Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment. Work closely with other departments to deliver a seamless dining experience for guests. Requirements: Grade 12 A formal culinary qualification At least 3+ years' experience in a luxury restaurant \/ hotel environment Excellent cooking and leadership skills. Strong organizational and planning ability. Knowledge of food safety and cost control. Assertive, dependable and team focused. Passionate about culinary excellence. Adaptable and composed under pressure. Proven leadership experience. Ability to work well under pressure and in a fast-paced environment. Strong organizational and time management skills. Excellent communication and interpersonal skills. A commitment to delivering exceptional guest satisfaction. Good understanding of food and wine trends. In depth knowledge and understanding of stock procedures and control Knowledgeable of all dietary and religious requirements Ability to adapt with an ever-changing environment.

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