Pretoria, South Africa | Posted on 25/07/2025

The Sous Chef supports the Head Chef in managing and leading the kitchen team, ensuring exceptional food quality, hygiene standards, and kitchen operations. The role is pivotal in executing a la carte menus, maintaining kitchen inventory, and overseeing staff training and development. The Sous Chef also deputises in the absence of the Head Chef and ensures smooth day-to-day kitchen operations aligned with company standards.

Key Objectives

• Supervise and participate in the preparation and cooking of all food items.
• Manage the Pass during service, upholding food quality and presentation standards.
• Oversee kitchen and food service for events, maintaining consistent quality.
• Collaborate with the Head Chef in procurement and placing orders.
• Receive and inspect stock, ensuring quality and correct quantities.
• Implement and manage an efficient food storage system....