Stellenbosch: Sous Chef

Location: Stellenbosch Description A luxury hospitality environment is seeking a dedicated Sous Chef to join a dynamic kitchen team, where creativity, quality, and excellence define the culinary experience. This role supports the Head Chef in leading operations, ensuring high standards, and delivering exceptional guest satisfaction. Duties & Responsibilities Manage kitchen shift operations and ensure compliance with all Food & Beverage and company policies, standards, and procedures Assist Head Chef with kitchen operations and preparation Ensure that the highest standards of personal hygiene are maintained by all members of the department Prepare and cook food of all types, both on a regular basis and for special requests or events Develop and create new applications, ideas, systems, or products, including artistic contributions Assist in determining food presentation and create decorative food displays Maintain purchasing, receiving, and food storage standards Control costs by minimizing spoilage, waste, and exercising portion control Operate and maintain department equipment, reporting any malfunctions Lead shifts while preparing food items and executing requests based on specifications Apply interpersonal and communication skills to lead, influence, and encourage team members; demonstrate honesty and integrity; lead by example Communicate performance expectations in accordance with job descriptions for each position Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills Attend training sessions or courses beneficial to the department as requested by management Interact with guests to obtain feedback on food quality and service, resolving any concerns Improve service by guiding, coaching, and supporting team members in understanding guest needs Report issues to the department manager and Human Resources as necessary Attend and participate in all relevant meetings Maintain good knowledge of all hotel facilities to assist guests and staff effectively Demonstrate working knowledge of fire prevention and follow hotel evacuation procedures Train colleagues in safety procedures Perform other duties as assigned by management Requirements Matric Diploma in Professional Cookery Minimum 3 years experience in a 5-star restaurant in a similar position Strong written and verbal communication skills in English Proficiency in MS Office