Grahamstown: Sous Chef posted by Bright Placements

Job Summary The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards. Duties and Responsibilities • Assist the Executive Chef in overseeing daily kitchen operations • Supervise, train, and motivate kitchen staff to maintain high culinary standards • Ensure consistent food quality, portion control, and presentation in line with 4–5 star expectations • Assist with menu planning, costing, and recipe development • Maintain strict adherence to food safety, hygiene, and HACCP standards • Monitor stock levels, ordering, receiving, and storage of food supplies • Assist with cost control, waste management, and food cost targets • Ensure kitchen cleanliness and organisation at all times • Step in for the Executive Chef during absence or leave • Coordinate service during busy periods and special events • Ensure dietary requirements and special guest requests are met • Assist with staff rosters and kitchen discipline where required • Ensure compliance with health, safety, and company policies • Maintain equipment and report maintenance issues promptly • Participate in training, tastings, and quality control checks • Perform any reasonable duties as requested by senior management Qualifications & Requirements • Relevant culinary qualification from a recognised institution • Minimum 4–5 years’ experience in a professional kitchen environment • Proven experience in 4–5 star hotels, lodges, or fine-dining establishments • Strong knowledge of modern culinary techniques and food trends • Solid understanding of HACCP, food safety, and hygiene regulations • Experience in stock control, ordering, and food costing • Ability to lead and motivate a diverse kitchen team • Willingness to work shifts, weekends, and public holidays • High attention to detail and presentation standards Key Skills & Competencies • Strong leadership and team management skills • Excellent organisational and time management abilities • Creativity and passion for food • Ability to work under pressure in a fast-paced environment • Strong problem-solving skills • Excellent communication skills • High level of professionalism and work ethic