Franschhoek: Junior Sous Chef

February 26, 2026 Jobs in Cape Winelands

Job Description

About the Role

Le Franschhoek Hotel and Spa, nestled in the heart of the Cape Winelands, is seeking a Junior Sous Chef to join our culinary team. As an entry-level supervisory role, you will work closely under the guidance of the Executive Chef and Sous Chef to assist with day-to-day kitchen operations, support senior chefs, and gain further leadership experience within a professional hotel environment.

Key Responsibilities

Assist with the daily running of the hotel kitchen, supporting the Executive Chef and Sous Chef with food preparation, cooking, plating, and presentation.
Support the supervision of kitchen staff, including chefs de partie, line cooks, and kitchen assistants, during service, ensuring tasks are completed efficiently while gaining leadership experience under senior chefs.
Contribute to menu planning, recipe preparation, and daily specials, assisting in maintaining menu standards and contributing ideas under guidance to enhance the hotel’s dining range.
Ensure that food safety standards, hygiene practices, and sanitation regulations are followed at all times, including maintaining kitchen cleanliness, proper food handling, and safe storage of ingredients.
Assist with monitoring stock levels, rotating stock correctly, and minimizing food wastage, as well as supporting cost-saving initiatives within the kitchen.
Conduct quality checks on ingredients and prepared dishes to ensure consistency, taste, and presentation meet hotel standards.
Collaborate with chefs, cooks, and kitchen assistants to ensure smooth food preparation and service, emphasizing clear communication and teamwork during busy service periods.
Contribute to guest satisfaction by ensuring meals are well-prepared and presented according to hotel standards, occasionally assisting with addressing food-related feedback under supervision.

View Job South Africa: Restaurant Manager (High-End Restaurant) - Franschhoek posted by Phoenix Recruitment

Requirements

Culinary qualification (Diploma or Certificate in Culinary Arts)
Strong leadership and supervisory skills
Knowledge of food safety regulations and sanitation standards

Qualifications

None specified

Salary & Benefits

Not mentioned in the original job description.

How to Apply

Click the green “Go Apply” button below to apply directly online with the employer.

About Catering / hospitality Jobs in Stellenbosch

The catering and hospitality industry is a dynamic sector in Stellenbosch, South Africa, with a growing demand for skilled professionals to cater to the local tourism industry. Typically, job seekers in this field can expect a competitive salary range, although it’s essential to note that salaries vary widely depending on factors such as experience, company size, and industry sector. Generally, salaries in catering and hospitality are on the lower to moderate side compared to other industries.

Common skills required for roles in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, ability to multitask, effective time management, customer service skills, and knowledge of food safety and hygiene protocols. Typically, candidates with experience in the industry or relevant vocational training are preferred. Some common certifications, such as a Food and Beverage Management Certificate or a Hospitality Studies degree, can also be advantageous.

The catering and hospitality sector is often found in various industries, including financial services, technology industry, manufacturing sector, hotels, restaurants, and event management companies. These roles may involve working in kitchens, front-of-house staff, management positions, or specialized areas such as events or conferences.

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Career development opportunities in the catering and hospitality industry are diverse and varied. With experience and additional training, professionals can move into senior roles, take on leadership positions, or specialize in specific areas of the industry. Common career progression paths include moving from entry-level to supervisory roles, progressing to management positions, or transitioning into related fields such as event planning or food production. Additionally, some professionals choose to pursue further education and training to enhance their skills and expertise.

This information provides general career guidance. Actual salaries and requirements vary by employer.

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