Junior Sous Chef (Cape Town, ZA)

Kerzer International
Cape Town
Workplace: OnsiteFull timeFunction: Hospitality & Food ServiceSkills: ["Attention to detail","Leadership","Customer focus","Problem-solving","Team building"]

Coordinate and supervise the assigned kitchen department to maintain standards and maximize guest satisfaction. Support the Chef de Cuisine/Sous Chef with service execution, hygiene and grooming compliance, inventory and deliveries, minimal wastage, and food cost control. Deputize in the absence of senior chefs, ensure staff training and development, handle guest complaints promptly, and help drive creative menu ideas and culinary vision.

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Kerzer International
Kerzer International
9 hours ago

Junior Sous Chef (Cape Town, ZA)

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Source: Company careers pageValidated by: Fursa AI
Last checked: 9 hours agoStatus: Live

Job Summary

Coordinate and supervise the assigned kitchen department to maintain standards and maximize guest satisfaction. Support the Chef de Cuisine/Sous Chef with service execution, hygiene and grooming compliance, inventory and deliveries, minimal wastage, and food cost control. Deputize in the absence of senior chefs, ensure staff training and development, handle guest complaints promptly, and help drive creative menu ideas and culinary vision.
Location: Cape Town
Workplace: Onsite
Employment Type: Full time
Job Function: Hospitality & Food Service
Seniority: Manager level

Key Responsibilities

  • •Coordinate and supervise the assigned kitchen department to ensure fast, efficient guest service and high customer satisfaction.
  • •Ensure hygiene, grooming, uniform compliance, timekeeping, and safe working conditions for kitchen personnel.
  • •Plan and control ingredient availability via correct requisitions and storage; minimize wastage and maintain proper stock rotation.
  • •Support food cost management, quality standards for preparation and presentation, and correct pricing/quality checks for deliveries.
  • •Assist with training, performance reviews, counseling, hiring/promotion recommendations, and deputize for senior chefs when absent.

Key Requirements

  • •Assist the Chef de Cuisine/Sous Chef in coordinating and supervising the kitchen department while maintaining hotel standards.
  • •Ensure safe working conditions and compliance with hygiene, grooming, uniform, and name-tag requirements for kitchen staff.
  • •Complete daily operational tasks including training sessions, staff time book updates, and on-time commencement of duty.
  • •Maintain food availability through planning, requisitioning, correct storage in walk-ins, and proper inventory/stock rotation.
  • •Manage food cost and operating costs, control wastage, and ensure food leaving the kitchen meets executive-chef standards.
Skills:Attention to detailLeadershipCustomer focusProblem-solvingTeam building
Tech Stack:Walk-insPalace’s appraisal system

Company Brief

Kerzer International
Kerzner International develops and manages luxury resorts, hotels and branded leisure destinations worldwide, including Atlantis and One&Only properties, delivering integrated hospitality, entertainment and residential experiences at premier beachfront and destination locations.
Industry: Hotels & Resorts
Company Size: Enterprise (1,001+ employees)
Growth: Established Company
Funding: Private Equity Backed
Headquarters: Dubai, United Arab Emirates
Founded: 1972
WebsiteLinkedIn