Sous Chef

SUMMARY:
An exceptional Japanese cuisine restaurant in the Cape Winelands is seeking a SOUS CHEF

POSITION INFO:
This Sous Chef role is a hands-on leadership position supporting the Head Chef in managing daily kitchen operations. The role involves guiding and training junior staff, overseeing food preparation and presentation, maintaining stock control and waste reduction systems, and ensuring every dish meets the highest standards of quality, consistency, and presentation. It requires strong organizational and leadership skills.

Core Criteria:

• Culinary Diploma
• Approximately 4 years’ experience in a senior chef role (preferred)
• Own transport with valid driver’s license
• Strong leadership and management skills
• Ability to work effectively in a team
• Basic computer skills (Word, Excel, Outlook)
• Exceptional customer-service skills
• Excellent written and oral communication skills
• Strong organizational skills and attention to detail
• Availability to work within opening hours (including evenings, public holidays, and weekends)

• Manage and lead the kitchen staff in the chef’s absence
• Provide guidance to junior kitchen staff (line cooking, food preparation, dish plating)
• Oversee and organize kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system; verify all food products are properly dated and organized
• Keep cooking stations stocked, especially before and during prime operation hours
• Train and assess staff on the job
• Manage food and product ordering, keep detailed records, minimize waste, and improve waste reduction systems
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
• Assist the head chef with menu creation
• Monitor and maintain health and safety standards
• Maintain staff and leave rosters
• Ensure CDPs are familiar with weekly/daily reservations, events, and menu requirements
• Check each dish leaving the kitchen for quality, quantity, presentation, and correct temperature