Junior Sous Chef

About the role

We are seeking a Junior Sous Chef to support kitchen operations, ensure ingredient availability, and maintain high food quality for various functions.

Key responsibilities

• Check current stock and place orders to ensure sufficient ingredients for menu plans.
• Supply required ingredients well in advance of each function, avoiding last‑minute orders.
• Inspect ingredient quality before issuing them for cooking.
• Stay updated on food presentation techniques and trends to guide chefs de partie.
• Coordinate buffet stations, serve meals, and answer guest questions about dishes and ingredients.
• Allocate duties based on production schedules and staff availability.
• Monitor quality and performance against production deadlines.
• Foster teamwork through ongoing dialogue and feedback with staff.

Required profile

• Grade 12 (NQF Level 4) or equivalent, a certificate in Food Cookery or related field, and at least 3 years of relevant experience.
• Preferred: Diploma (NQF Level 6) in Catering Management, Hospitality Management, Food & Beverages Management, Culinary Arts, or related qualification, with 4 years of relevant experience.