Senior Sous Chef

Qualifications & Experience

Culinary diploma or professional chef training (preferred but not always required if experience is strong)

3–5+ years of kitchen experience, including time as a Sous Chef or Junior Sous Chef

Experience working in high-volume or fine dining environments (depending on the establishment)

Food safety certification (e.g., HACCP, ServSafe, or local equivalent)

Strong understanding of kitchen operations and cost control

Key Skills

Advanced cooking skills in multiple stations (grill, sauce, pastry, etc.)

Menu planning and development

Recipe creation and standardization

Staff leadership and training abilities

Strong time management and organization

Good communication and the ability to remain calm under pressure

Knowledge of inventory control, ordering, and waste reduction

Responsibilities

Lead the kitchen in the Head Chef’s absence

Supervise, train, and motivate kitchen staff

Ensure food quality, taste consistency, and presentation standards

Plan and develop menus, specials, and seasonal offerings

Control stock levels, place orders, and manage costing

Enforce food safety and hygiene regulations

Oversee kitchen cleanliness and equipment maintenance

Support with scheduling, rota adjustments, and onboarding new staff

Personal Qualities

Passion for food and creativity

Professional and reliable

Leadership presence and ability to mentor younger chefs

Strong problem-solving and decision-making ability

Positive attitude and team-focused mindset


Application Deadline: 1st December

Please forward us your CV to h.m@quoinrock.co.za if you are interested.