Job Description
Sous Chef | JHB Restaurant Group
A dynamic and expanding hospitality group is seeking exceptional SOUS CHEF to join their team at one of the restaurants in Johannesburg.
With a diverse and growing portfolio including Greek cuisine, Italian cuisine, and Steakhouse concepts, this hospitality group offers guests exceptional cuisine, refined service, and a commitment to culinary excellence across multiple venues.
Sous Chef – Role Overview
As the Sous Chef, you will play a pivotal role in assisting the Head Chef with daily kitchen operations, ensuring consistency, innovation, and excellence in every dish. This position demands strong culinary skills, organizational ability, and the capacity to lead and motivate staff when required. You will act as second‑in‑command in the kitchen, stepping into leadership responsibilities during the Head Chef’s absence, and collaborating closely with management to uphold fine dining standards.
This role is vital in maintaining the group’s reputation for culinary excellence, ensuring every guest experience reflects the brand’s premium standards
Sous Chef – Key Responsibilities
- Menu Support: Assist in designing and updating menus that reflect seasonal availability, international influences, and the brand’s premium identity.
- Kitchen Operations: Supervise daily kitchen activities, ensuring smooth service flow, quality control, and operational efficiency.
- Quality Assurance: Uphold the highest standards in taste, presentation, and consistency across all dishes.
- Inventory Oversight: Monitor stock levels, assist with supplier negotiations, and manage ingredient usage to balance profitability with excellence.
- Team Collaboration: Work alongside chefs and kitchen staff to coordinate service flow and support overall menu execution.
- Training & Mentorship: Guide junior chefs and kitchen staff, providing training in techniques, hygiene, and kitchen discipline.
- Hygiene & Safety: Ensure compliance with food safety standards and health regulations.
- Innovation: Contribute creative ideas for new dishes, plating styles, and flavor pairings to enhance the dining experience.
- Guest Engagement: Interact with guests when required, explaining menu concepts and reinforcing the brand’s culinary vision.
- Operational Efficiency: Support profitability through portion control, waste reduction, and streamlined kitchen processes.
Candidate Profile
- Experience: Minimum 3–5 years in a sous chef or senior chef role within fine dining, luxury hotels, or premium restaurants. Proven success in managing kitchen operations is essential.
- Skills: Expertise in modern culinary techniques, menu execution, and kitchen management. Strong organizational and time management abilities.
- Attributes: Creative, detail‑oriented, and passionate Candidates should also demonstrate adaptability and curiosity, embracing evolving culinary trends and contributing fresh ideas to keep menus innovative and competitive about culinary innovation. Ability to thrive under pressure in a fast‑paced environment.
- Leadership Style: Supportive leader who motivates staff, fosters teamwork, and maintains discipline in the kitchen.
- Flexibility: Willingness to work shifts, weekends, and public holidays.
- Passion: Genuine enthusiasm for fine dining and delivering exceptional guest experiences.
Salary on Offer
- Competitive Salary: ZAR 12 000 – 20 000 Gross
How to Apply
To apply for a Sous Chef | Restaurant Group, please send your updated CV with a recent photo.
All references will be verified, and background checks may be conducted.
Only candidates who meet the requirements and submit complete applications will be contacted.
