Pretoria, South Africa | Posted on 25/07/2025

The Sous Chef supports the Head Chef in managing and leading the kitchen team, ensuring exceptional food quality, hygiene standards, and kitchen operations. The role is pivotal in executing a la carte menus, maintaining kitchen inventory, and overseeing staff training and development. The Sous Chef also deputises in the absence of the Head Chef and ensures smooth day-to-day kitchen operations aligned with company standards.

Key Objectives Supervise and participate in the preparation and cooking of all food items. Manage the Pass during service, upholding food quality and presentation standards. Oversee kitchen and food service for events, maintaining consistent quality. Collaborate with the Head Chef in procurement and placing orders. Receive and inspect stock, ensuring quality and correct quantities. Implement and manage an efficient food storage system. Assist with food cost control and maintaining budget targets. Contri...