Junior Sous Chef

Recruiter:

Hospitality Hire

Job Ref:

CPT000249/AW

Date posted:

Wednesday, August 5, 2026

Location:

Cape Town, South Africa

SUMMARY:
Position: Junior Sous Chef (Hotel)
Location: Cape Town

Hospitality Hire is recruiting for an experienced Junior Sous Chef to join the kitchen brigade of a well-established hotel in Cape Town. This is an excellent opportunity for a passionate culinary professional ready to step into a leadership role where you will support the Senior Chefs in delivering exceptional dining experiences while developing the next generation of chefs.
If you thrive in a fast-paced hotel environment, enjoy mentoring others, and take pride in producing outstanding cuisine, we would love to hear from you.

POSITION INFO:

Minimum Requirements

Recognised Culinary Diploma or equivalent professional qualification
- Minimum 2 years' experience as a Chef de Partie within a hotel environment
- Minimum 1 year's experience supervising or leading a kitchen team
- Strong knowledge of food preparation techniques and commercial kitchen equipment
- Good understanding of food safety, hygiene and HACCP standards
- Strong leadership, communication and team management skills
- Excellent planning, organisation and time management abilities
- Strong problem-solving skills with the ability to remain calm under pressure
- Creative flair with exceptional attention to detail
- Ability to handle conflict professionally and confidently
- Comfortable working independently as well as within a team environment
- Fluent in English (spoken and written)
- Flexible to work shifts, weekends, evenings and public holidays as operationally required
- Resilient and able to perform in a busy, high-pressure kitchen

Note: South African ID required.

What You'll Be Doing
Supporting Kitchen Operations

Assist the Sous Chef with the daily management of kitchen operations
- Ensure all dishes are prepared and presented to the highest quality standards
- Maintain consistency, portion control and presentation across every service
- Support menu planning and recipe development

Leading and Developing the Team

Supervise, coach and mentor Commis Chefs, Demi Chefs de Partie and junior kitchen staff
- Provide ongoing training to improve skills and maintain high performance standards
- Foster a positive, collaborative and professional kitchen culture

Stock and Cost Control

Assist with ordering, receiving and rotating stock
- Monitor inventory levels and minimise waste
- Maintain effective portion control to support food cost targets

Food Safety and Compliance

Ensure full compliance with HACCP, food safety and hygiene regulations
- Maintain a clean, organised and safe working environment
- Ensure all equipment is used and maintained correctly

Quality and Service Excellence

Monitor food quality throughout preparation and service
- Ensure meals are delivered on time and meet the establishment's standards for taste and presentation
- Support continuous improvement within the kitchen through creativity and attention to detail

General Responsibilities

Assist with any additional operational duties as required by management
- Support the wider Food & Beverage team to ensure exceptional guest experiences

What We're Looking For
We're looking for a motivated culinary professional who leads by example, enjoys developing others, and remains calm under pressure. You'll have a passion for producing exceptional food, maintaining the highest operational standards, and contributing positively to a high-performing kitchen team.
To Apply
If you meet the above requirements and are ready to take the next step in your culinary career, we invite you to submit your application today.

Only candidates who meet the minimum requirements will be contacted

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