Junior Sous Chef - Live Out

SUMMARY:
Job Purpose
The Junior Sous Chef will assist the Head Chef and Sous Chef with the daily operation of the kitchen, ensuring that food is prepared and presented to the highest standards. The successful candidate will help maintain excellent food quality, consistency, hygiene, and kitchen efficiency while supporting and supervising the kitchen team when required.
The ideal candidate will be passionate about food, creative, organised, and able to perform effectively in a fast-paced hospitality environment.
Key Responsibilities

• Assist the Head Chef and Sous Chef with the daily management and operation of the kitchen.
• Prepare, cook, and present dishes according to established recipes and presentation standards.
• Ensure consistency in food quality, taste, portion sizes, and presentation.
• Supervise and support junior kitchen staff during food preparation and service.
• Assist with menu planning, recipe development, and the introduction of new dishes.
• Ensure that all food preparation areas, equipment, and storage facilities are maintained in accordance with food safety and hygiene standards.
• Monitor stock levels, assist with stocktaking, and ensure proper rotation and storage of ingredients.
• Minimise food wastage and assist with effective cost control.
• Ensure that food is prepared and served within the required timeframes.
• Maintain high standards of cleanliness, organisation, and kitchen discipline.
• Assist with ordering ingredients and checking deliveries for quality and quantity.
• Ensure compliance with health and safety regulations and company procedures.
• Communicate effectively with the front-of-house team to ensure smooth service delivery.
• Assist with training and developing junior kitchen staff.
• Step into the Sous Chef’s responsibilities when required.
• Perform any additional reasonable duties as required by management.

POSITION INFO:
Qualifications

• A formal culinary qualification from a recognised institution would be advantageous.
• Previous experience in a professional kitchen is essential.
• Experience in a hotel, restaurant, boutique hotel, or fine-dining establishment would be advantageous.
• Knowledge of food safety, hygiene, and kitchen health and safety standards is essential.

• Minimum of 2–3 years’ experience in a professional kitchen.
• Previous experience in a Senior Chef de Partie or Junior Sous Chef role would be advantageous.
• Experience assisting with kitchen supervision, food preparation, and service operations.
• Exposure to stock control, food costing, and minimising food wastage.

• Strong culinary skills and a passion for food.
• Excellent knowledge of food preparation, cooking techniques, and presentation.
• Good leadership and team-management abilities.
• Strong organisational and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Excellent attention to detail and commitment to quality.
• Good communication and interpersonal skills.
• Strong understanding of kitchen hygiene and food safety procedures.
• Ability to follow recipes, instructions, and established standards.
• A proactive attitude with the ability to work independently when required.
• Reliable, professional, disciplined, and well-presented.

• Must be willing to work shifts, weekends, and public holidays as required.
• Must be able to work flexible hospitality hours.
• Must be able to commute to Simon’s Town, Western Cape, as this is a live-out position.
• Must have a strong work ethic and a genuine passion for the hospitality industry.