148 Sous Chef jobs in South Africa

Recruitment Coordinator @ Village N Life | BTech in HR Management About the Company

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service. Excellent guest satisfaction can only be achieved through the smooth running of an extremely hygienic kitchen and preparation area, waste and stock control and well-trained employees.

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service.

• Culinary:
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Keep control of the ordering from delivery to issuing to different departments.
• Maintain food quality and presentation standards.
• To ensure food is prepared promptly.
• Report necessary problems and shortages.
• Liaise with group food custodian on all new ideas and suggestions.
• Always be available to help with stock-taking measures and assist with the capturing of it.
• Ensure that all HACCP standards are maintained.
• Ensure that the kitchen equipment is clean and in working order at all times.
• To ensure minimum wastage of raw and cooked materials.
• Keep up to date with current promotions and new products.
• Make sure all Village N Life rules and regulations are implemented at all times throughout the kitchen.
• Supervise the quality of food, work, and produce in the kitchen.

• Management:
• Roster Employees.
• Manage HR-related issues within Kitchen.
• Manage the hygiene of kitchen staff Keeping cleaning rosters, timesheets, order sheets, and maintenance rosters up to date and implemented.
• Maintain correct staffing levels.
• Correct disciplinary procedures and actions to be enforced at all times.
• To ensure that all staffing issues are dealt with in the correct manner.
• To maintain the status quo in the kitchen environment thus assisting to eliminate uncalled disciplinary problems.
• Keep staff personal information up to date in their files.
• Carry out instructions given by management.
• Maintain the tidiness of all storerooms, fridges, and freezers.
• Kitchen is in a hygienic, clean and orderly fashion at all times.
• Ensure that the facilities file is up to date and being correctly implemented.
• Have detailed documents on opening and closing procedures of the kitchens.
• To contribute and be involved in meetings and daily handovers.

• Grade 12 or Equivalent.
• Professional Cookery Certificate/ Culinary Diploma is essential.

• Previous experience in the same or similar position in a 4/5 star hotel.
• Familiar with all duties and procedures in the Kitchen.

• Reliable, responsible, and dependable to fulfil obligations.
• Willingness to lead, take charge and offer direction.
• Ability to multitask.
• Show initiative by taking control of a task.
• Friendly and service orientated.
• Good Managerial and Leadership Skills.
• Able to work Shifts.

Ready to Join? If you're ready to take your career to new heights and be part of something truly special, we want to hear from you! Apply now or send your resume to and embark on a journey filled with excitement, growth, and endless possibilities.

Due to the large number of CV's received, only candidates that meet the minimum requirements will be contacted. If you have not heard back from us in 2 weeks, please consider your application as unsuccessful. To browse all our vacancies, please log on to our website –

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Join us as a Sous Chef at Kinloch Manor & Villas and Treetops Lodge & Estate!

Kinloch Manor & Villas , set just outside Taupō, sits serenely above the golf course with sweeping views across Lake Taupō. It’s luxury meets stunning architecture and award-winning design.

Treetops Lodge & Estate , located near Rotorua, is a 5-star gem nestled in 2,500 acres of ancient native forest. With breathtaking terrain and peaceful seclusion, it offers a truly uniquely NewZealand experience.

We’re on the lookout for a Sous Chef and to step into our vibrant kitchen team. While most of the role will be based at Kinloch Manor , you’ll also get the chance to flex your culinary skills at Treetops Lodge —so you’ll be working across two unique, high-end menus.

Hands-on kitchens that embrace our Estate-to-Plate philosophy: we build menus around fresh local produce grown right on our estates.

Mentorship and growth with our award-winning Executive Chefs Des Harris and Zehb Carr , who’ll guide your culinary development.

Creative, curated menus in two distinct, luxury environments—delivering variety and top-tier service.

• Experience in upscale restaurants or luxury hotels (a real asset!)
• A sharp palate and strong attention to detail
• Genuine passion for food trends, seasonal produce, and sustainability
• Excellent organizational and time‑management skills
• A dependable, enthusiastic, and team‑oriented approach

You must hold NZ residency or a valid NZ work visa .

Salary match Number of applicants Skills match

Your application will include the following questions:

• Which of the following statements best describes your right to work in New Zealand?
• How many years' experience do you have as a sous chef?
• How many years' experience do you have as a chef?
• Do you hold a current Food Safety certificate?
• Do you have a current New Zealand driver's licence?
• Do you own or have regular access to a car?

To help fast track investigation, please include here any other relevant details that prompted you to report this job ad as fraudulent / misleading / discriminatory.

Our client, an elegant botanical bistro nestled in the heart of Sandton, is looking for an experienced Sous Chef to join their dynamic culinary team. With a focus on fresh, seasonal produce and beautifully presented dishes, this venue offers a tranquil escape paired with culinary excellence.

About the Role :

As Sous Chef, you’ll support the Head Chef in leading a passionate brigade, ensuring consistent quality, creativity, and attention to detail in every plate. This is a great opportunity for someone who thrives in a modern, open-kitchen environment where sustainability, presentation, and innovation take centre stage.

Kindly note that a cook-off will form part of the selection process for this position.

Minimum requirements :

• Grade 12
• Culinary qualification
• South African ID
• MUST be based in Johannesburg
• Minimum 2 years' experience as a SOUS CHEF within a similar environment
• MUST be ambitious, creative and well-presented
• Able to work shifts
• Able to work well under pressure
• Own reliable transport
• Clear criminal record

Please note : Only candidates who meet ALL the requirements will be considered.

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

Overview

Sous Chef Luxury Estate Franschhoek — Kendrick Recruitment is seeking a talented and motivated Sous Chef for a luxury estate located in the winelands of Franschhoek. This position is ideal for a culinary professional with a passion for fine food, a strong sense of creativity, and the ability to work within a high-end, fast-paced environment.

Salary: R17,000 – R19,500 (Negotiable DOE)

Location: Franschhoek, Western Cape

• Support the Head Chef in the daily operation of the kitchen
• Oversee kitchen operations in the absence of the Head Chef
• Maintain high standards of food quality, presentation, and consistency
• Assist with menu planning, costing, and inventory control
• Ensure all health and safety regulations are adhered to
• Lead and train junior kitchen staff to maintain a smooth workflow
• Monitor stock levels and assist with stock ordering and supplier relations

• Minimum of 3–5 years experience in a similar role within a luxury environment
• Formal culinary training or relevant qualification
• Strong leadership and communication skills
• Proven ability to work under pressure and maintain attention to detail
• Passion for food, creativity, and a commitment to excellence
• Flexibility to work shifts, weekends, and public holidays as required

This is a fantastic opportunity to be part of a prestigious property offering exceptional culinary experiences. If you meet the above criteria and are ready to take your career to the next level, we encourage you to apply by sending through your CV.

Please note: Only shortlisted candidates will be contacted.

Key Skills: Culinary Experience, Food Handling, Restaurant Experience, Kitchen Management Experience, Food Preparation Experience, Kitchen Experience, Labor Cost Analysis, Catering, Cooking, Cost Control, Sanitation, Knife Skills

Employment Type: Full Time

Experience: years

Vacancy: 1

Monthly Salary: 17000 - 19500

Overview

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you!

As a Sous Chef atthe Centurion, you will have a passion for serving great food, training great people and leaving a smile on our guests faces. You’ll run a section, ensuring your team are working together as one and you will be the person to step up in leading the team in the absence of the Head Chef. Does this sound like you?

Join us at Ember Inns, a local to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community. If you want to be part of the Inn crowd, we want to hear from you.

• Flexible shifts to work around your lifestyle!
• A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we’ve got you covered.
• 20% discount off all of our brands for friends and family.
• Wagestream – a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it.
• Opportunities to grow with paid for qualifications.
• Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year.
• Discounts on gym memberships.
• Team Socials – work hard, play hard!

On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you.

• Be driven to smash targets with your team.
• Train and inspire your team to deliver food to be proud of.
• Support your Head Chef with food ordering, food preparation and stock control.
• Have mastered the art of working with a branded menu.
• Have confidence in managing Chefs and the wider Kitchen Team.
• Oversee that your team conforms to health and hygiene regulations.

Haven't got a CV to hand? Don’t worry you don’t need a CV to apply.

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

Key Responsibilities :

• Support the Executive Chef in all aspects of kitchen operations, including service, preparation, and quality control.
• Assist with the development and execution of seasonal menus based on estate-grown produce and local sourcing.
• Maintain rigorous standards of hygiene, safety, and sustainability.
• Contribute to the training, mentorship, and management of the kitchen team.
• Collaborate with the wine team / FOH team to ensure exceptional food and wine pairing experiences.

Knowledge, Skills and Qualities :

• Minimum 3–5 years' experience in a senior kitchen role within fine dining or luxury hospitality.
• Diploma in professional cookery is preferred.
• Stable track record.
• Excellent record of kitchen management.
• Excellent time management skills.
• High level of attention to detail.
• Capable of delegating multiple tasks and providing excellent support.
• Demonstrated passion for sustainable and ethical food practices.
• Deep understanding of local, seasonal ingredients and heritage cooking techniques.
• Strong leadership, communication, and team development skills.
• Must be computer literate.

If you’re a hospitality professional with heart, soul, and high standards — and a love for wine, food, and people — we’d love to hear from you. We are looking for a chef who is not only skilled and reliable, but who shares our passion for

Sous Chef
Luxury Boutique Hotel – Atlantic Seaboard, Cape Town
Are you a passionate and ambitious Sous Chef looking to make your mark? My client, a luxury boutique hotel is seeking an energetic and creative chef to join its dynamic culinary team.

This is a rare chance for a driven Sous Chef who is ready to take the next step into a Head Chef role in an intimate kitchen environment, where your creativity and leadership will shine.

Criteria for the role:

• A formal culinary qualification (ICA, Capsicum, Silwood Kitchen, or equivalent)
• Fine dining experience with excellent knowledge of modern plating and presentation
• Previous Sous Chef experience OR solid practical training with the drive to step up
• Strong kitchen management and organizational skills
• Confident computer literacy (for menu planning, stock control & costings)
• Fluent in English and Afrikaans (written & spoken); additional languages an advantage
• A collaborative team player with a warm personality

• Step confidently into a leadership role in a smaller, supportive kitchen
• Enjoy a creative space where your ideas and skills will be celebrated
• Work in a luxury environment with breathtaking views every day
• Be part of a tight-knit team that values enthusiasm, innovation, and excellence