143 Sous Chef jobs in South Africa

Sous Chef - French Cuisine Specialist

Our client is seeking an experienced Sous Chef with fine dining expertise to join their culinary team in Pretoria!

What we offer:
• Market-related salary
• Location: Pretoria
• Opportunity to showcase French cuisine expertise
• Fine dining environment
• Leadership role with growth potential

Essential Qualifications:
• Culinary degree
• Proven experience as Sous Chef, Senior Sous Chef, or equivalent leadership role
• High-volume or fine-dining kitchen experience
• Fine dining experience with French Cuisine ESSENTIAL
• Advanced knowledge of cooking techniques and kitchen equipment
• Food safety protocols expertise
• Strong leadership, communication, and organisational skills
• Inventory management, ordering, and kitchen budgeting experience

What You'll Do:
• Lead and supervise kitchen staff for smooth and efficient service
• Maintain exceptional standards for food quality, consistency, and presentation
• Support scheduling, training, and performance management of kitchen team
• Monitor portion control, reduce waste, and optimise food costs
• Inventory control and cost management
• Ensure full compliance with health, safety, and sanitation standards
• Manage kitchen operations in Kitchen Manager’s absence
• Foster collaborative, respectful, and motivated kitchen culture

Ideal Candidate:
• French cuisine specialist with fine dining background
• Passionate about culinary excellence
• Strong leadership and mentoring abilities
• Thrives in high-pressure kitchen environments
• Creative approach to menu execution

Our client is seeking to appoint an excellent candidate to take up the position of Temporary Sous-Chef on a wine farm in the Cape Winelands / Franschhoek.

6 Month Contract.

Requirements:

• Excellent culinary skills, formal culinary training
• Impeccable health and hygiene standards
• Excellent attention to detail, and the ability to execute duties efficiently
• The ability to work in a team
• A person with an impeccable sense of responsibility
• Previous experience in a busy upmarket establishment (approx. 80 seats)
• Previous experience in working in an open kitchen will be advantageous.

Join to apply for the Sous Chef role at The President Hotel

2 days ago Be among the first 25 applicants

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The President Hotel is on a journey to be considered luxury.

Our purpose is simple yet powerful: to create and inspire memorable experiences.

Our vision: to become Cape Town's most loved hotel.

Set in the heart of Bantry Bay, between Cape Town's vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother City's most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.

We're seeking a Sous Chef to join our culinary leadership team and play a pivotal role in delivering unforgettable dining experiences. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities

Culinary Leadership

Assist the Executive Chef in overseeing daily kitchen operations, ensuring the smooth delivery of consistently high-quality dishes.

Menu Development & Innovation

Collaborate on creative, seasonal menus that highlight fresh ingredients, modern techniques, and align with guest expectations.

Quality Control & Presentation

Maintain the highest standards of taste, texture, and presentation across all food outlets and events.

Team Supervision & Training

Lead, mentor, and motivate kitchen staff, fostering a culture of excellence, teamwork, and continuous growth.

Inventory & Cost Management

Monitor stock levels, manage orders, and control food costs to optimize efficiency and minimize waste.

Health, Safety & Compliance

Ensure strict adherence to hygiene, health, and safety regulations, promoting a safe and professional working environment.

Events & Banqueting Support

Work closely with the events team to craft bespoke menus and deliver exceptional dining experiences for conferences, banquets, and special occasions.

Continuous Development

Stay ahead of culinary trends, integrating new techniques and ideas to keep the hotel's dining offerings innovative and competitive.

Requirements

• Minimum 3-5 years' experience as a Sous Chef or strong Senior Chef de Partie stepping up
• Formal culinary qualification or diploma advantageous
• Solid background in high-volume, 4* or 5* hotel kitchens
• Strong knowledge of international cuisines and modern cooking techniques
• Excellent leadership, communication, and interpersonal skills
• Proven ability to manage food costs, stock control, and supplier negotiations
• Must hold a valid South African ID
  
  

• Must hold a valid South African ID
• Only candidates with relevant experience will be shortlisted
• Ensure your CV is 100% updated
• All applicants will attend a virtual introduction interview
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Other
• Industries Hotels and Motels

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Sous Chef - Norton Manor Camp

- 37.5 Hours Per week

- 15.73 Per Hour + Excellent Compass Benefits

- 5/7 Days

We\'re currently recruiting an ambitious Chef to help us create exceptional food experiences for Defence on a full time basis contracted to 37.5AC hours per week. As a Chef, you will be responsible for preparing and serving the kind of food that truly brightens our clients\' and customers\' days, all within the market-leading food service company in the UK. You\'ll get given every opportunity to progress within a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.

Could you bring your passion and culinary skill to Defence? Here\'s what you need to know before applying:

Your key responsibilities will include:

• Preparing delicious, high-quality food that delights our clients and customers
• Overseeing and implementing menu changes
• Identifying opportunities to improve our food services
• Listening and acting on customer feedback to consistently improve our food services
• Supporting with the creation of new menus and creative food concepts
• Representing Defence and maintaining a positive brand image
• Monitoring inventories to keep our kitchens well-stocked
• Overseeing kitchen cleaning responsibilities to maintain hygiene standards
• Complying with Food Handling, Hygiene and Health and Satefty regulations

Our ideal Chef will:

• Be passionate about great-tasting food and exceptional customer service
• Hold a City & Guilds 706/1 & 2 or NVQ equivalent
• Have experience supervising a team
• Have experience in a similar Chef role
• Hold a Food Hygiene certificate
• Have a flexible approach to working

Part of Compass Group UK&I, ESS is the Defence, Government, and Energy services sector of Compass Group UK & Ireland. We support 250+ UK military establishments, high profile police, secure environments and government sites, along with a range of onshore and offshore facilities including platforms, drilling rigs, floatels and offices for the energy sector. We know that a friendly face makes all the difference, so we look for people who are passionate about delivering excellent customer service, at all levels, to join our teams.

Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!

About the role:

Reporting directly to the Executive Chef, you will play a key role in overseeing the daily operations of the kitchen. This role requires exceptional communication skills, culinary creativity, and the ability to inspire and maintain a positive, collaborative team culture. We are seeking a dedicated professional with a true passion for food and an unwavering commitment to producing and presenting dishes of the highest quality.

The perfect candidate will bring:

• 4 years' experience in a production-style kitchen
• a "can do" attitude and excellent communication skills
• a passion for providing fantastic service and a genuine interest in working in the hospitality industry
• enjoy working with a fun, diverse team
• ability to produce quality products and maintain high standards of food safety and hygiene

This role offers:

• $34 - $5 gross per hour with 30 - 50 hours guaranteed per week
• a fun, diverse working environment including free gondola and luge rides for family and friends
• a place in a dynamic, values-driven, and growing international organization
• free staff meals and 1 coffees
• staff accommodation options

Join Our Team:

We’re always aiming to share real fun with the world and make people smile. Our team thrives on meaningful connections with our customers, our community, and with each other.

If this sounds like you, apply now and let’s get up to some fun!

Please only apply if you have the right to legally work in New Zealand. Safety is a high priority in our working environment. All candidates must agree to comply with the company's health and safety procedures, which include random drug and alcohol testing.

Our client is seeking an experienced and qualified Sous Chef to join their team in Johannesburg East.

JHB East

1. At least 1 year of experience as a Sous Chef.
2. Matric.
3. Formal degree/diploma in culinary arts or ARPL Test from a reputable institution (MUST have a verifiable certificate to present).
4. Computer literacy (MS Office, etc.) is essential.
5. Experience in a similar field.
6. This role involves handling money; background checks will be conducted.
7. Shift work and long hours are required.

• Assist in managing the kitchen alongside the executive chef.
• Maintain and enforce hygiene standards.
• Assist with stock-taking.
• Create and maintain recipes.

The role involves various kitchen duties, including meal preparation, following recipes, and delivering high-quality food in line with brand standards. Focus areas include food safety, occupational health and safety, and ensuring consistency and excellent service. The candidate will lead and develop the kitchen team to achieve business objectives.

R25,000 - R26,500 CTC. Mandatory deductions include partial medical aid and pension.

1 week ago Be among the first 25 applicants

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Direct message the job poster from Alliance Recruitment Agency

Are you passionate about culinary excellence and thrive in high-end kitchen environments? We're seeking a talented and detail-oriented Sous Chef to join a prestigious fine dining restaurant in Lagos, Nigeria .

As the Sous Chef , you will be the right hand to the Executive Chef, helping lead a top-tier kitchen team and delivering exceptional food quality and presentation. This is an exciting opportunity to work in a creative and dynamic kitchen environment where excellence is the standard.

• Assist in menu planning and recipe development
• Supervise food preparation and kitchen operations
• Maintain the highest standards in food quality and presentation
• Train and manage kitchen staff
• Ensure hygiene, safety, and compliance with health regulations
• Support inventory control and cost management
• Minimum 5+ years of experience in a professional kitchen
• At least 1–2 years in a supervisory role (Junior Sous Chef or Chef de Partie)
• Strong leadership, time management, and organizational skills
• Experience in fine dining or luxury restaurants
• Culinary degree or relevant certification is a plus

South African, Lebanese, Italian, or any expatriate with exceptional fine dining experience

Salary: Starting at $1,500/month (negotiable based on experience)

Start Date: Immediate or as soon as possible

Ready to bring your culinary expertise to the next level?

Apply now by sending your resume to

Or contact us via WhatsApp at +91 70697 10005

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Production
• Industries Hotels and Motels and Restaurants

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To assist the Head Chef in the supervision of the kitchen, and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the units’ guidelines, the departmental business plan, and SG corporate guidelines, and service concepts

• Ensures the highest food quality appropriate to the market by assisting the Sous Chef in all areas of the kitchen
• Assists the Head Chef in the daily operation of the kitchen.
• Adheres to standards of food quality, preparation, recipes and presentation
• Ensures proper staffing and adequate supplies for all stations.
• Ensure constant on the job training of all staff to ensure that they can perform their function to standard and gain knowledge, exposure and personal growth.
• Supervisors the proper set up of each item on menus and ensures their readiness.
• Oversees the seasonings, portions and appearance of food service in operation.
• Stores unused food properly to minimise waste and maximise quality.
• Assists in budgetary and payroll expense control as required.
• Works closely with the chef de parties to ensure correct preparation and delivery times are kept and food quality is maintained.
• Assures proper safety, hygiene and sanitation practises are followed.
• Assists the Sous Chef in checking and ordering fresh products and dry storage items required by the kitchen.
• Encourages increased communication between kitchen production and service staff.
• Ensure readiness and makes priorities in case of last-minute changes to reservations
• Confers closely with the Sous Chef and takes every opportunity to become familiar with his/her position in order to ready fill in whenever required.
• Ensures correct menu costing to ensure maximum gross profit.
• Ensures that all stock is ordered to correct specification of quality, quantity and price