Grahamstown: Sous Chef posted by Staff Solutions
Posted on 2025-09-21 00:00:00
| Employer | Staff Solutions |
|---|---|
| Category | Tourism/Hospitality Management |
| Location | Eastern Cape / Grahamstown |
Job Summary
As the second-in-command, you will be responsible for maintaining culinary standards, managing the kitchen team, and ensuring seamless day-to-day operations.
Key Responsibilities
- Oversee daily kitchen operations in the absence of the Head Chef.
- Lead, supervise, and mentor junior chefs and kitchen staff.
- Maintain consistency in food quality, flavor, and presentation across all meals.
- Assist in menu development, dish creation, and recipe standardization.
- Ensure proper inventory management, ordering, and stock rotation.
- Prepare and cook high-quality meals across hot and pastry sections.
- Uphold hygiene, food safety, and HACCP compliance at all times.
- Collaborate with other departments to ensure a seamless guest experience.
- Contribute to cost control efforts and minimize food waste.
- Maintain a clean, organized, and efficient kitchen environment.
- Provide hands-on training to staff to promote skill development and team cohesion.
Required Skills, Experience & Attributes
- A minimum of 5 years’ experience in a professional kitchen, with proven leadership in a similar role.
- Previous lodge or high-end hospitality experience is essential.
- Exceptional culinary skills with a strong focus on both hot kitchen and pastry.
- Deep knowledge of stock control, kitchen systems, dietary requirements, and religious dietary considerations.
- Excellent communication, interpersonal, and team leadership skills.
- Highly organized, dependable, and able to perform under pressure.
- Creative and passionate about delivering top-tier culinary experiences.
- Solid understanding of food trends, wine pairing, and seasonal produce.
- Willingness to work flexible hours, including weekends and holidays.
- Valid driver’s license required.
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