Sous Chef

Minimum Requirements

• Grade 12 / Matric
• Culinary Diploma, Trade Test, or equivalent qualification
• Computer literacy, including Microsoft Office
• Minimum 2 years’ culinary experience
• Strong knowledge of:
  • Food costing and budgets
  • Stock control and stock takes
  • Kitchen operations and hot pass management
  • Food safety and occupational health & safety

Key Responsibilities

Kitchen Operations

• Supervise daily kitchen operations and food production
• Ensure food quality and presentation standards are maintained
• Prepare and oversee mise en place for service
• Follow and enforce standardised recipes
• Manage buffet setup and food displays
• Monitor food preparation to minimise waste and maximise efficiency
• Ensure product availability aligns with menu requirements
• Coordinate inventory and monthly stock takes

Financial & Stock Control

• Control food costs and minimise wastage
• Manage stock ordering and stock rotation using FIFO principles
• Conduct regular stock counts and inventory checks
• Monitor food cost percentages and profitability
• Ensure proper storage procedures to prevent losses and spoilage
• Analyse POS and sales data to support menu planning and cost control

Staff Supervision

• Supervise and support kitchen staff
• Assist with recruitment and onboarding of kitchen employees
• Prepare staff rosters and manage shift planning
• Conduct training and skills development
• Monitor staff performance and discipline where required
• Promote teamwork and productivity within the kitchen brigade

Customer Service

• Ensure consistent delivery of high-quality meals
• Respond professionally to guest feedback and complaints
• Support service excellence standards
• Work closely with management and suppliers to maintain operational standards

Compliance & Safety

• Maintain compliance with food safety regulations
• Ensure occupational health and safety standards are followed
• Monitor kitchen hygiene and cleanliness
• Ensure proper use and storage of chemicals and equipment
• Maintain temperature logs, labelling, and audit requirements
• Report maintenance and safety concerns promptly

Knowledge & Skills

• Food preparation and kitchen operations
• Food safety and hygiene standards
• Stock control and inventory management
• Cost control and budgeting
• Leadership and staff supervision
• Communication and teamwork
• Planning and organising
• Time management
• Problem-solving and attention to detail
• Menu planning and creativity

Behavioural Competencies

• Customer-focused
• Service-oriented
• Adaptable and resilient
• Accountable and dependable
• Strong work ethic
• Attention to detail
• Initiative and leadership ability
• Team player with good interpersonal skills

Working Conditions

• Shift work, including weekends and public holidays
• Long hours in a busy hospitality environment
• Prolonged standing and repetitive movement
• Physically demanding kitchen environment
• Exposure to heat, manual handling, and fast-paced operations