As the Senior Sous Chef, you will be second in command, working closely with the Head Chef to manage daily kitchen operations. Responsibilities include menu creation, food preparation, and ensuring the highest standards of presentation and flavour. This role demands creativity, leadership skills, and a deep understanding of South African and Western Cape food heritage.

Key Responsibilities:
Assist the Head Chef in daily food preparation and seasonal menu creation.

Develop new dishes blending South African flavours with contemporary twists.

Maintain hygiene, food safety, and high standards in all kitchen operations.

Lead and manage kitchen staff for smooth, efficient service.

Oversee stock control, purchasing, and kitchen administration.

Ensure proper maintenance of kitchen equipment and attend operational meetings.

Formal cookery school qualification.

3-5 years of experience in a similar role, ideally in a 5-star hotel, restaurant, or winery.

Strong knowledge of HACCP procedures and industry best practices.

Proven experience in kitchen and staff management with a focus on quality and consistency.

Creativity in menu development and a deep understanding of South African culinary heritage.

Familiarity with kitchen management software, MS Office, and POS systems.

Excellent communication and organizational skills.

Ability to manage high-pressure situations with efficiency and precision.

Must be reliable, methodical, and presentable with sober habits.

Between 3 - 5 Years