Sous Chef
Wild Dreams Hospitality · Stellenbosch, Western Cape
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Start free — we apply for you →This is a hands-on role for a skilled, composed chef who thrives in a precise, refined fine dining kitchen. You will work alongside the Head Chef, lead the team during service, and keep every plate fresh and consistent.
Core Criteria
• Proven experience as a Sous Chef or strong Chef de Partie in a luxury or fine dining kitchen • Proven experience in Japanese or contemporary Asian cuisine • Excellent knife skills and confident handling of fresh fish and seafood • Strong leadership and the ability to train and motivate a kitchen team • Solid knowledge of menu execution, food costing, and stock control • High standards of hygiene, food safety, and kitchen administration • Calm and organised under pressure during busy services • Flexibility to work evenings, weekends, and public holidays Core Responsibilities:
- Work alongside the Head Chef to manage daily kitchen activities
- Oversee and supervise kitchen staff during service
- Manage menu preparation and ensure consistent portioning and plating
- Maintain food quality and freshness at every stage
- Train and assess staff on the job
- Manage stock control, ordering, receiving, and rotation
- Conduct regular stock takes and help maintain food cost targets
- Maintain hygiene, health, and food safety compliance
- Step in across stations as required