Sous Chef Job Stellenbosch area,South Africa,Restaurant/Food Service

An exceptional Japanese cuisine restaurant in the Cape Winelands is seeking a SOUS CHEF

This Sous Chef role is a hands-on leadership position supporting the Head Chef in managing daily kitchen operations. The role involves guiding and training junior staff, overseeing food preparation and presentation, maintaining stock control and waste reduction systems, and ensuring every dish meets the highest standards of quality, consistency, and presentation. It requires strong organizational and leadership skills.

Core Criteria:

Culinary Diploma
Approximately 4 years’ experience in a senior chef role (preferred)
Own transport with valid driver’s license
Strong leadership and management skills
Ability to work effectively in a team
Basic computer skills (Word, Excel, Outlook)
Exceptional customer-service skills
Excellent written and oral communication skills
Strong organizational skills and attention to detail
Availability to work within opening hours (including evenings, public holidays, and weekends)

Candidate Responsibilities:

Manage and lead the kitchen staff in the chef’s absence
Provide guidance to junior kitchen staff (line cooking, food preparation, dish plating)
Oversee and organize kitchen stock and ingredients
Ensure a first-in, first-out food rotation system; verify all food products are properly dated and organized
Keep cooking stations stocked, especially before and during prime operation hours
Train and assess staff on the job
Manage food and product ordering, keep detailed records, minimize waste, and improve waste reduction systems
Supervise all food preparation and presentation to ensure quality and restaurant standards
Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
Assist the head chef with menu creation
Monitor and maintain health and safety standards
Maintain staff and leave rosters
Ensure CDPs are familiar with weekly/daily reservations, events, and menu requirements
Check each dish leaving the kitchen for quality, quantity, presentation, and correct temperature


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