Stellenbosch: Junior Sous Chef

Requirements: Grade 12 Diploma or certification in Culinary Arts or Professional Cookery (or equivalent qualification). At least 35 years of experience in a professional kitchen, including at least 12 years in a supervisory chef role. Experience in menu planning, food costing, and kitchen operations. Knowledge of various cooking methods, kitchen equipment, and best practices. Previous experience in hospitality or restaurant management (fine dining or high-volume kitchens preferred). Strong cooking and presentation skills across multiple cuisines. Ability to create, develop, and adjust recipes according to customer feedback and seasonal availability. Excellent knife skills and knowledge of portion control, plating, and consistency standards. Strong communication and interpersonal skills. Calm, organized, and efficient under pressure. Creativity and passion for culinary excellence. High standards of cleanliness and attention to detail. Flexibility to work evenings, weekends, and public holidays.