Sous Chef at Empact Group

Job Description

• Are you a passionate and innovative chef ready to take your culinary career to the next level? We’re looking for a dynamic Sous Chef to bring creativity, leadership, and flair to our kitchen!
• As the right-hand to the Executive Chef, you’ll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision. Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.
• This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence. If you thrive under pressure, love experimenting with flavours, and are ready to take charge—we want you on our team!

Required minimum education and work experience.

• Matric qualification is preferable.
• 3 – 5 years proven experience as Sous Chef
• Degree in Culinary science or related certificate/ diploma
• 1-3 years Previous people leadership experience in a commercial catering environment

Key Performance Areas:

Management of Food Preparation and Presentation

• Directs food preparation in collaboration with the Executive Chef
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste
• Responsible for the smooth running of the entire kitchen department
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Ensuring proper portion control is always managed
• Supervising all food preparation daily

Management of Kitchen

• Supporting the head chef or executive chef in the general running of the kitchen.
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform

Inventory and Costing Management

• Identify ways to reduce spoilage of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Leadership

• Assume the role as Head Chef and or Executive Chef in his or her absence
• Ensure respectful communications with customers and suppliers when handling queries
• Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
• Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
• Under supervision of Head Chef, lead a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Human Capital Management

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff compliment per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety

• Responsible to enforce the Company’s OH&S policies and procedures daily
• Ensure staff is trained in all OH&S aspects and adhere to the requirements
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Deadline:20th February,2026