Junior Sous Chef

About the role

Working alongside an experienced culinary leadership team, you will help ensure exceptional food quality, smooth kitchen operations, and outstanding guest experiences in a busy, high‑quality kitchen.

Key responsibilities

• Support the Sous Chef in daily kitchen management and lead sections to maintain efficient service.
• Prepare and present consistently exceptional dishes while handling special dietary requests.
• Mentor junior chefs and trainees, promoting teamwork and accountability.
• Manage stock levels, portion control, and food costs, and support sustainable practices to minimise waste.

Required profile

• Recognised culinary qualification (NQF Level 4 or 5) and completed chef apprenticeship.
• 2‑3 years’ experience in a similar role within an up‑market hotel or restaurant.
• Proven ability to supervise kitchen sections and develop junior staff.
• Strong organisational skills and a calm, solutions‑focused approach during busy periods.

Required skills

• Excellent knowledge of food hygiene and safety standards.
• Stock management, portion control, and cost monitoring.
• Ability to prepare and present high‑quality dishes consistently.