Sous Chef for Premier Events Venue
Ad Hoc
Overview
A premier events destination is looking for a Sous Chef to help run a high volume kitchen. You will manage daily operations, lead the line during service, and keep food quality and safety on point. This is a great step up if you have 3 to 5 years in a formal kitchen and want to work in a stunning venue that hosts weddings, corporate functions and retreats.
About the role
This role is all about running a smooth, high quality kitchen at a premier events venue. You will be the Head Chef's right hand, stepping in when they are away and making sure every plate that leaves the pass is something to be proud of.
Your day to day will include leading pre shift briefings, calling orders during peak service, checking portion sizes and plating, and jumping on the line when things get busy. You will also help with menu planning, stock takes, ordering from suppliers, managing waste, and keeping the kitchen spotless and compliant with HACCP and hygiene rules.
Please note: The listing does not include specific application instructions or an application email. Use the source link to apply online.
Requirements
- Matric or Grade 12
- A formal culinary qualification such as a SAQA accredited Diploma, Degree or Certificate in Culinary Arts or Hospitality (for example the Occupational Certificate: Chef NQF Level 5, or a City & Guilds or SA Chefs Association backed programme)
- Certified knowledge of HACCP standards and general kitchen hygiene
- Minimum of 3 to 5 years of cooking experience in a formally brigaded kitchen
- Experience in 3 to 5 star hotels, high volume restaurants, or conference and banqueting environments will be an advantage
Responsibilities
- Run the pass during peak service, calling checks and checking every plate before it goes out
- Deputise for the Head Chef when they are absent, taking full control of back of house operations
- Lead daily pre shift briefings with kitchen and front of house teams
- Monitor line cooks to make sure portions, cutting and plating meet the Head Chef's standards
- Step onto the cooking line to help during busy periods or with advanced dishes
- Audit station prep lists to ensure enough ingredients are ready and labelled
- Test and adjust sauces, stocks and daily components for flavour and consistency
- Design weekly shift rosters for kitchen staff while keeping labour costs in check
- Train and mentor junior kitchen staff on techniques and safety
- Conduct stock counts, place supplier orders and track waste to protect gross profit
- Enforce HACCP rules, monitor cold chain temperatures, and audit deep cleaning schedules
Job details
- Organisation
- Ad Hoc
- Job type
- Full time
- Experience level
- Mid (3+ years)
- Education
- Diploma
- Category
- Hospitality & Tourism
- Application Method
- Apply online
Success Guide
If you are going for this Sous Chef role, make sure your CV shows off your hands on kitchen experience. Highlight the types of venues you have worked in, how many covers you handled, and your HACCP knowledge. At an events venue, they will want to know you can stay calm during a busy wedding or corporate function.
When you apply, have your matric certificate and culinary qualification ready to attach. If you have worked in a 3 to 5 star hotel or banqueting kitchen, mention it because that is a big plus here. In the interview, be ready to talk about how you run a pass, manage a team, and keep food costs down. Show that you are reliable and can lead when the Head Chef is away.
How we help you prepare
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