Senior Sous Chef, Soweto

Minimum Requirements

3–5 years’ experience

in a professional kitchen.

Previous experience in a

supervisory or senior chef role

is highly preferred.

Excellent

leadership, team management, and communication skills.

Ability to perform under pressure in a

fast-paced, high-volume environment

while maintaining a calm and organized approach.

Strong

organizational and multitasking abilities.

Thorough knowledge of

health, safety, and food hygiene standards.

Creative and innovative mindset with a passion for

culinary excellence.

Key Duties&Responsibilities

Manage Kitchen Staff:

Supervise, train, and motivate kitchen staff to maintain high standards of food quality and presentation.

Collaborate with Executive Chef:

Assist in developing creative menu offerings and ensure compliance with health and safety regulations.

Inventory Management:

Oversee stock levels and manage supplies to meet operational needs.

Cost Control:

Work within budget guidelines and implement cost-effective measures.

Problem-Solving:

Address challenges during preparation and service efficiently.

Team Development:

Coach and mentor junior staff to build a strong, cohesive kitchen team.

Menu Planning:

Support the creation of innovative, seasonal menus.

Quality Control:

Ensure all dishes meet presentation, taste, and safety standards.

Safety&Hygiene:

Maintain a clean, safe, and compliant kitchen environment.

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