Sous Chef at Empact Group

The Main Purpose of the job

• The Sous Chef is primarily supporting and assisting the Executive Chef and collaborate in planning and directing food preparation and creativity.
• Additionally, the candidate will be responsible for planning menus, training new staff, and recording inventory within a fast-paced operation.
• The ideal candidate will be a qualified chef with the ability to manage day-to-day operations of the kitchen effectively.

Education and Experience required:

• Matric is essential
• Relevant Professional Cookery, tertiary qualification in Hospitality
• 3-5 years of proven experience as Sous Chef
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining and managing a kitchen brigade.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure

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 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 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.

Closing Date 21 August 2026