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Results for sous chef jobs in "sous chef jobs" in South Africa in South Africa
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https://www.jobplacements.com/Jobs/S/Sous-Chef-Rosebank-1269610-Job-Search-3-7-2026-11-16-19-PM.asp?sid=gumtree
3d
Job Placements
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https://www.jobplacements.com/Jobs/H/Hotel-Sous-Chef-Pretoria-1269615-Job-Search-3-7-2026-11-49-55-PM.asp?sid=gumtree
3d
Job Placements
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https://www.jobplacements.com/Jobs/S/Sous-Chef-Kitchen-Manager-Randpark-Ridge-1269601-Job-Search-3-7-2026-10-33-10-PM.asp?sid=gumtree
3d
Job Placements
Good day.. I'm chef Sabelo Khumalo I'm looking for the job either private chef, personal chef, commis chef, chef de partie, sous chef, griller and pizza chef, pastry chef and pasta chef I've eleven years of experience in catering company hotels, Lodge restaurants houses events weddings..... realible trustworthy good communication skills creative... thanks 0672307001 for more information
6d
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Key Responsibilities:Assist in supervising daily kitchen operationsOversee food preparation, presentation and quality standardsMaintain cost control and inventory managementLead, train and motivate kitchen staffEnsure sanitation, safety and hygiene standards are upheldTake full responsibility for kitchen operations in the absence of the Executive ChefSupport menu planning and operational improvementsRequirements:Proven experience in a similar roleStrong leadership and organisational skillsAbility to perform under pressure during peak servicePassion for food excellence and presentationSolid understanding of kitchen administration and cost controlMust have own transport ***ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED***
https://www.jobplacements.com/Jobs/S/Sous-Chef-1270090-Job-Search-03-09-2026-10-29-29-AM.asp?sid=gumtree
21h
Job Placements
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Duties: Running the kitchen and looking after operations, you will have overall responsibility for the kitchen and responsible for all kitchen operationsOverseeing creative menu planning (developing the menu and playing with flavours) as well as costingAdministration and stock takeTraining of all kitchen staff and waitersEnsure the health and safety is kept up to standardEnsure that all equipment is in proper working orderRunning the passHandling all disciplinary actions.Planning all kitchen operations and resolving issues. Requirements: Grade 12Formal Chef qualificationMin of 5 years experience in a busy high-end bistro / casual dining restaurantsStrong admin skills, food costing, ordering, stock takes and monthly budgets.GAAP system knowledgeExcellent communicatorOrganisational skills with great attention to detail
https://www.jobplacements.com/Jobs/S/Sous-Chef-1270678-Job-Search-03-11-2026-04-04-14-AM.asp?sid=gumtree
21h
Job Placements
1
Delaire Graff Restaurant is looking for a professional Chef De Partie who will be responsible for handling daily food preparation and duties assigned by the Head Chef or Sous Chef to meet the standard and quality set by the restaurant.RESPONSIBILITIES:Maintain control of stocks in area of responsibility;Maintain health, hygiene and safety requirements;Control quality, quantity and cost price of all dishes prepared in the area of responsibility;Ensure that the Sous chef is informed on ingredient orders, maintains par stock levels and accepts and stores food deliveries according to SOP’s;Ensure proper handling and storage of food in line with HACCP requirements;Ensure that all mise-en-place is always freshly prepared and on time;Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner;Follow the guidance of the Executive or Sous chef and have input in new ways of presentation or dishes;Put effort into optimizing the cooking process with attention to speed and quality;Help to maintain a climate of smooth and friendly cooperation.REQUIREMENTS:Chef Certificate/Diploma;Own transport with a valid drivers license/Reliable transport;2-3 years of previous experience as a Chef DePartie;Excellent communication skills;Able to work in a team;Ability to maintain a professional working relationship with all departments and across cultures and religions;Comfortable in dealing with very distinguished clientele;Punctual & self-disciplined;Attention to detail.Delaire Graff Estate is an equal opportunity employer.
https://www.jobplacements.com/Jobs/C/Chef-De-Partie-Delaire-Graff-Restaurant-1268206-Job-Search-03-04-2026-01-00-15-AM.asp?sid=gumtree
7d
Job Placements
12
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Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations),with specific regard to:· maximising revenue potential in specific outlets· improving of standards of operation (including health, hygiene, safety and environmental standards)· provide recommendations for innovative culinary products; enhancements and production· control of kitchen operating equipment and stock· control of kitchen spend and wastage· team management· implementation of culinary operational efforts to achieve the units strategies and objectives3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma levelMembership with South African Chefs Association and other relevant culinary accreditation5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partieDemonstrated ability to make use of intermediate computer skills
https://www.jobplacements.com/Jobs/E/Executive-Sous-Chef-1267787-Job-Search-03-03-2026-04-07-53-AM.asp?sid=gumtree
8d
Job Placements
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This role blends strong culinary leadership with the unique demands of operating in a high-end safari environment, where attention to detail, adaptability, and consistent high-level execution are essential. Core Criteria:Relevant culinary qualification.Previous experience as a Sous Chef or senior chef within a luxury lodge or high-end hospitality environment.Strong leadership and organisational skills.Ability to work efficiently in a remote location and under pressure.Excellent knowledge of food safety, hygiene, and stock control.Candidate Requirements:Support the Head Chef with daily kitchen operations and menu planning.Prepare and present high-quality meals for guests in line with lodge standards and dietary requirements.Supervise kitchen staff, allocate duties, and assist with training and development.Maintain strict food safety, hygiene, and HACCP standards.Assist with stock ordering, stocktakes, and cost control in a remote environment.Ensure proper storage, rotation, and minimisation of food wastage.Step in as acting Head Chef when required.Maintain the cleanliness of the kitchen, equipment, and food preparation areas.Work flexible hours, including early mornings, evenings, weekends, and split shifts.This is a live-in position.
https://www.jobplacements.com/Jobs/S/Sous-Chef-1267071-Job-Search-03-01-2026-04-10-09-AM.asp?sid=gumtree
10d
Job Placements
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The Chef de Partie (CDP) at La Residences Terrace Room, works alongside the Sous Chef to run the dining experience in the busy, interactive hotel kitchen that services our Villas. The CDP assists in ensuring the highest standards and consistent quality in the daily food preparation, keeping up to date with new products, recipes and preparation techniques. This is in order to ensure that La Residence’s kitchen lives up to The Royal Portfolio’s purpose which is “to give our guests a complete experience and a perfect stay”.Duties & Responsibilities:Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Able to estimate the daily production needs and checking the quality of raw and fresh products to ensure that standards are met.Preparing, cooking and presenting high quality dishes within the specialty sectionAssisting the Sous Chef in maintaining menu standards, recipes and developing dishesPreparation of mis en place and co ordination of this duty for meal periods by Commis ChefsAssisting with the management of health & safety and food hygiene practicesManaging and training Commis ChefsMonitoring portion and waste controlOverseeing the maintenance of kitchen Requirements & Qualifications:Must have at least 2 years’ experience as a CDP in a 5* Hotel kitchenTertiary qualification in Culinary Arts Degree with minimum 3 years certification.A creative chef, confident to run a section: preparing, cooking and presenting high quality dishes within the specialty sectionStrong team player, positive attitudeAbility to lead and manage junior team membersDemonstrated excellent written and verbal communication skills.Ability to multitask with strong time-managementHigh level of attention to detailGood level of numeracyEnthusiasm to develop your own skills and knowledge plus those around youAdaptability to change and willingness to embrace new ideas and processesAbility to work without close supervisionProven job reliability, diligence, dedication and attention to detailMust be flexible with working nights, weekends, and holidaysPreference will be given to candidates already residing in Franschhoek/ the surrounding areasIt is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.Please note it is a condition of employment, that all staff undergo a pre-employment polygraph te
https://www.jobplacements.com/Jobs/C/Chef-de-Partie--La-Residence-1269356-Job-Search-03-06-2026-05-00-14-AM.asp?sid=gumtree
6d
Job Placements
1
Key ResponsibilitiesTake full responsibility for designated kitchen section (e.g., hot kitchen, breakfast, grill, pastry, etc.)Prepare and present high-quality dishes in line with the establishments standardsEnsure consistent portion control and minimal wastageMaintain high standards of hygiene and cleanliness in accordance with health & safety regulationsAssist in stock control, stock rotation (FIFO), and inventory managementMonitor food quality and freshnessWork closely with the Sous Chef and Head ChefAssist with menu preparation and seasonal menu changes where requiredEnsure all equipment is used and maintained correctlyMinimum RequirementsRelevant culinary qualification (preferred)Minimum 23 years experience as a Chef de Partie or strong Demi Chef ready for promotionExperience in a hotel or guesthouse environment advantageousStrong knowledge of food safety and hygiene standardsAbility to work shifts, weekends, and public holidaysOwn transport (preferred due to location)Ability to work well under pressureSkills & CompetenciesStrong organizational skillsAttention to detailTeam player with good communication skillsAbility to manage time effectivelyPassion for food and guest satisfaction
https://www.jobplacements.com/Jobs/C/Chef-d-Partie-CDP-1268383-Job-Search-03-04-2026-04-27-38-AM.asp?sid=gumtree
7d
Job Placements
5
Im a Qualified and Professional Chef. I have 14 years experience in The Hospitality Industry. Have worked at 5 star Hotels including Disney Cruise Line as a Chef de Partie. My Recent job is as a Junior Sous Chef and a Senior CDP in Cape Town. My WhatsApp number 0606893889
15d
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Key ResponsibilitiesTake full responsibility for designated kitchen section (e.g., hot kitchen, breakfast, grill, pastry, etc.)Prepare and present high-quality dishes in line with the establishments standardsEnsure consistent portion control and minimal wastageMaintain high standards of hygiene and cleanliness in accordance with health & safety regulationsAssist in stock control, stock rotation (FIFO), and inventory managementMonitor food quality and freshnessWork closely with the Sous Chef and Head ChefAssist with menu preparation and seasonal menu changes where requiredEnsure all equipment is used and maintained correctlyMinimum RequirementsRelevant culinary qualification (preferred)Minimum 23 years experience as a Chef de Partie or strong Demi Chef ready for promotionExperience in a hotel or guesthouse environment advantageousStrong knowledge of food safety and hygiene standardsAbility to work shifts, weekends, and public holidaysOwn transport (preferred due to location)Ability to work well under pressureSkills & CompetenciesStrong organizational skillsAttention to detailTeam player with good communication skillsAbility to manage time effectivelyPassion for food and guest satisfaction
https://www.jobplacements.com/Jobs/C/Chef-de-Partie-1267893-Job-Search-03-03-2026-04-27-39-AM.asp?sid=gumtree
8d
Job Placements
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