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An established fine dining restaurant located on the Durbanville Wine Route is currently recruiting for a Junior Sous Chef to support its culinary brigade.
The kitchen operates on structured rotational shifts (typically 08:00–15:00 or 15:00–22:00) with two off-days weekly.
Due to the estate location, candidates must reside within the Northern Suburbs and have their own reliable transport (non-negotiable).
Key Responsibilities
Support the Head Chef in daily kitchen operations
Supervise and lead a small brigade during service
Assist with menu development and function execution
Maintain food quality, presentation and operational standards
Manage stock control, ordering and weekly stock takes
Ensure hygiene and compliance standards are upheld
Report directly to the General Manager
Minimum Requirements
Minimum ±2 years’ experience as a Junior Sous Chef OR strong Senior CDP ready for promotion
Formal culinary qualification OR proven in-house leadership experience
Strong understanding of food cost control and kitchen management
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