Minimum 2 years experience | Culinary diploma essential | Expertise in à la carte, seasonal menus & breakfast buffet service | Passion for refined, bistro-style dining Craft. Lead. Inspire. Hospitality Hire is recruiting on behalf of an elegantly designed bistro in Melrose Arch. This stylish dining destination offers a contemporary yet relaxed atmosphere, delivering beautifully plated, flavour-forward dishes that celebrate fresh, seasonal produce. We are seeking an experienced and creative Sous Chef to support the Head Chef in leading the kitchen, driving consistency, and elevating the guest experience. The Role As the Sous Chef, you will assist in overseeing daily kitchen operations, ensure premium food quality, and inspire a talented brigade. This role is ideal for a chef who thrives in a refined yet dynamic environment and understands the art of modern bistro dining. Key Responsibilities Support the Head Chef in managing all aspects of kitchen operations Lead and mentor the culinary team, fostering creativity and precision Deliver consistently excellent à la carte, seasonal, and breakfast buffet offerings Collaborate on menu development, daily specials, and seasonal updates Oversee stock control, purchasing, and supplier relations Maintain strict hygiene, safety, and compliance standards Manage kitchen scheduling and labour costs efficiently Deputise for the Head Chef during absences Minimum Requirements Diploma or formal culinary qualification from a recognised institution Valid food safety and hygiene certification Minimum 2 years experience as Senior Sous Chef / Sous Chef in an upmarket bistro, or fine dining restuarant Proven expertise in à la carte service, seasonal menu creation, and breakfast buffet presentation Strong leadership and team development skills Solid knowledge of menu costing, GP%, and stock management South African citizenship or valid residency (no work permits offered) Excellent communication, time management, and organisational abilities Only shortlisted candidates who meet the minimum criteria will be contacted.

Sous Chef Location: South Africa (On-site; Shift-based) Type: Permanent Remuneration: Market-related Raise the standard, plate after plate. About the Role Reporting to the Executive Sous Chef, you’ll manage the day-to-day back-of-house operation for a specific outlet—owning quality, speed, cost, compliance and team performance. You’ll translate culinary strategy into a practical outlet business plan, and then run tight shifts that deliver consistent dishes, delighted guests and strong financials. You’ll set the pace on the pass, coach the brigade, keep costs in check, and ensure the kitchen is always audit?ready. This is a hands-on role for an organised, commercially aware chef who thrives in a high?volume, standards-driven environment. Who the Client Is A leading, multi?property hospitality group known for contemporary dining across hotels and resorts. The organisation invests in modern kitchens, robust standards and strong partnerships with local suppliers to deliver memorable guest experiences at scale. What You’ll Do Lead daily kitchen operations for the outlet: mise?en?place, service, plating and quality to spec. Build and deliver the outlet Culinary Business Plan with the Executive Sous Chef; align promotions and strategies to increase covers and average spend. Control food cost and waste: recipe documentation, portioning, stock control, accurate stock?takes, and 10/20?day and monthly food cost reporting. Run effective shifts: staff scheduling, briefings/handovers, opening/closing checklists; be present on the floor during service and handle special requests. Uphold culinary standards and governance: HACCP/Health & Safety, hygiene and environmental compliance, equipment upkeep, risk registers and SOP adherence; ready for audits at all times. Drive product enhancement and menu engineering: track trends and pricing, review suppliers, and own the promotional calendar with post?mortems. Manage the outlet budget and capex: forecasts, authorisations and productivity ratios; reconcile revenue/expense variances and implement profit improvements. Grow people capability: coach and train chefs and stewards, performance contract and review, manage ER matters, onboard new hires and build a talent pipeline. Champion guest experience: engage on the floor, resolve escalations, capture VIP notes and ensure seamless handovers. What You Bring 3?year Culinary Diploma (or equivalent national qualification) and industry accreditation/membership. 5–6 years’ experience in graded hotel/restaurant kitchens, including 2 years as a Chef de Partie. Proven strength in food costing, menu engineering, stock control and kitchen operations; proficient with kitchen inventory systems. Solid knowledge of labour legislation, HACCP/Health & Safety and environmental standards; confident with basic computer skills. Calm under pressure with clear communication; sets standards and follows through. Willing and able to work shifts, weekends and public holidays as required. What Success Looks Like Consistently excellent food quality, presentation and pace of service; positive guest feedback. Covers and average spend trending up; EBITDA and revenue targets achieved. Food cost visibility and control: accurate stock?takes; variances reconciled; waste materially reduced. Audit?ready kitchen with strong hygiene and safety results; equipment uptime maintained. Menu and promotions aligned to trends and demand, with effective post?mortems and improvements. An engaged, well?coached team delivering predictable performance and meeting productivity ratios. Realistic Preview: Rewards & Challenges You’ll lead a busy pass in a high?volume outlet. Expect heat, pace and changing priorities, plus the satisfaction of a dialled?in kitchen, spotless audits and guests who notice the difference. Success requires stamina, structure and a cool head in service. hiring edge kestria