Sous Chef

Empact Group · Bellville, Western Cape

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The Main Purpose of the job

The Sous Chef is primarily supporting and assisting the Executive Chef and collaborate in planning and directing food preparation and creativity.
Additionally, the candidate will be responsible for planning menus, training new staff, and recording inventory within a fast-paced operation.
The ideal candidate will be a qualified chef with the ability to manage day-to-day operations of the kitchen effectively.

Education and Experience required

Matric is essential
Relevant Professional Cookery, tertiary qualification in Hospitality
3-5 years of proven experience as Sous Chef
Comprehensive knowledge of the catering environment, from fine dining to restaurant dining and managing a kitchen brigade.

Knowledge of the catering environment ranging from fine dining to restaurant dining
Knowledge of South African and industry-specific law
Strong financial acumen, proven budgetary and food control practices
Knowledge of Health, Safety and Environment processes and procedure

Directs food preparation in collaboration with the Executive Chef
Taking responsibility for more technical elements of cuisine.
Provides quality plates and meals, including in both design and taste
Responsible for the smooth running of the entire kitchen department
Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
Timeous production of quality food at optimal cost under hygienic conditions
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Ensuring proper portion control is always managed
Supervising all food preparation daily

Supporting the executive chef in the general running of the kitchen.
Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
Being the voice of the kitchen when communicating with servers
Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
Ensure kitchen equipment is maintained and functioning
Ensure staff have required utensils
Ensure all kitchen staff is wearing the correct uniform

Identify ways to reduce spoilage of infrequently used items.
Assists with menu planning, inventory, and management of supplies.
Monitoring inventory and only purchasing supplies and food from approved suppliers together with office administrator and head chef
Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Assume the role as Executive Chef in his or her absence
Ensure respectful communications with customers and suppliers when handling queries
Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
Under supervision of Head Chef, lead a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Conduct bi-annual performance reviews with staff members under your supervision
Ensure staff morale is maintained and improved over time
Identify, support and raise staff training needs
Execute staff disciplinary processes as per Company policy
Determine required staff compliment per shift to meet the demands of the business together with the admin department.

Responsible to enforce the Company's OH&S policies and procedures daily
Ensure staff is trained in all OH&S aspects and adhere to the requirements
Identify risk areas to ensure all OH&S regulations are adhered to
Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Closing Date 21 August 2026