Based in Somerset West, Helderberg Personnel was established in 1998. The company initially started doing placements in the Helderberg Basin and over the years expanded nationally. Our background has proved to be invaluable in providing a high standard of recruitment, screening, evaluation and placement of candidates.
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This opportunity is open to a Sous Chef, however a strong Senior Chef de Partie / Assistant Sous Chef ready to step up into greater responsibility, may be considered for the role.
The role calls for a refined culinary professional with solid experience in quality kitchens, strong leadership and organisational skills, and a genuine passion for creating exceptional cuisine. You will support and lead kitchen operations in a fast-paced, high-volume environment, maintaining the standards of excellence for which the estate is known.
This is an excellent career move for a driven, professional chef eager to grow within an established, world-class culinary environment.
Key Responsibilities Include but Are Not Limited To
Support the Executive Chef in overseeing all kitchen operations and delegating tasks effectively
Lead and motivate the kitchen team, maintaining a positive and productive working environment
Mentor and develop junior chefs through guidance, training, and skills development
Maintain a calm and professional approach when addressing performance or disciplinary matters
Ensure that hygiene standards, safety protocols, and cleaning schedules are consistently upheld
Oversee the quality, presentation, and portion control of dishes leaving the kitchen
Monitor stock levels, deliveries, and food quality, ensuring accuracy and freshness
Assist in menu planning and recipe development aligned with current culinary trends and estate standards
Control food and labour costs through efficient planning and waste reduction
Collaborate with management to achieve profitability and operational targets
Communicate clearly and effectively with both kitchen and service teams
Demonstrate professionalism, enthusiasm, and attention to detail at all time
Criteria
3–5 years’ proven experience in a professional kitchen, including at least 1–2 years in a supervisory or Sous Chef position
Recognised culinary qualification or diploma essential
Background in fine dining or premium, high-volume establishments preferred
Valid Driver’s Licence and reliable transport
A passionate and energetic approach to hospitality and cuisine
Excellent communication and leadership skills
Precision, organisation, and a strong eye for detail
The ability to work under pressure and maintain high standards during busy service periods
A proactive attitude with a genuine interest in mentoring and developing others
Professionalism, resilience, and a commitment to excellence
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