Junior Sous Chef

Recruiter

IntelliStaff

Job Ref

JHB003826/RD

Date posted

Wednesday, June 24, 2026

Location

Stellenbosch, South Africa

Salary

MR Monthly

SUMMARY

Our Client is looking for a Junior Sous Chef to join their team

POSITION INFO

Location: Stellenbosch About As a key leader in the kitchen, the Junior Sous Chef assists in supervising staff, maintaining food quality, and ensuring guest satisfaction through the preparation and presentation of exceptional dishes. Key Responsibilities Support the Sous Chef and Head Chef in ensuring the smooth and efficient operation of all kitchen areas. Assist with mise-en-place preparation, including cutting meat and fish, cooking, and arranging food as directed by the Senior Sous Chef or Head Chef. Oversee the workflow of junior kitchen staff and apprentices to ensure efficient food service during busy periods. Monitor food quality and presentation, ensuring consistency with established standards and addressing any issues when necessary. Assist in preparing food requisitions and coordinating inter-kitchen transfers. Follow and enforce FIFO (First-In-First-Out) procedures for food storage and stock rotation to maintain freshness and reduce waste. Provide guidance and support to junior team members, ensuring proper training on equipment, culinary techniques, and kitchen procedures. Demonstrate professionalism and best practices in all aspects of kitchen operations. Assist with kitchen stock management by participating in monthly inventory counts and maintaining accurate records. Oversee store requisitions and support efficient resource management to help control costs. Report malfunctioning equipment to senior kitchen management and assist in coordinating repairs. Maintain kitchen areas in a clean, organized, and safe condition, reporting maintenance requirements promptly. Adhere to all company policies, health and safety regulations, and operational guidelines. Ensure compliance with hygiene, food safety, and workplace safety standards among all kitchen staff. Experience and Skills Previous experience in a supervisory role within a restaurant, hotel, or similar hospitality environment. Strong knowledge of food and beverage service standards. Experience supervising and training kitchen staff. Excellent organizational and time-management skills. Ability to maintain high standards of food quality and presentation. Qualifications and Requirements Matric Certificate. Relevant culinary qualification preferred. Strong culinary skills and technical expertise. Inventory and stock management experience. Ability to work effectively under pressure in a fast-paced environment. Leadership and team management capabilities. Strong problem-solving and decision-making skills.