Sous Chef - Prestigious Law Firm | Cape Town CBD

Pay

R 18 000 – R 22 000 per month

Type

Permanent

Experience

3–5 years

Level

Mid-level

Sector

Legal

Closes

in 30 days

Recruiter

Hospitality Jobs Africa · All jobs at Hospitality Jobs Africa

About the role

Working Hours: Predominantly Monday to Friday | Occasional Weekends

Estimated Net

Salary: R18,000 – R22,000 per month, after PAYE, UIF and applicable benefit deductions

An established and prestigious Cape Town law firm, employing more than 180 staff members, is looking for an experienced Sous Chef to join its in-house hospitality team.

This is an excellent opportunity for a chef who enjoys variety, takes pride in producing good food and would welcome a more structured working week without losing the creativity and excitement of a professional kitchen.

You'll join a nine-person kitchen team, reporting to the Hospitality Manager, and be involved in everything from daily staff meals and casual dining to more sophisticated corporate catering and client functions.

The firm also operates its own in-house coffee shop, offering breakfasts, lunches, light meals and refreshments.

• The food offering is wonderfully varied. One day you could be preparing fresh breakfasts, pizzas, wraps, salads and buffet lunches. The next, you could be developing an elegant cocktail menu or preparing refined dishes for corporate guests and clients with more discerning palates.
• You'll need the confidence and creativity to cater for a broad range of tastes, dietary preferences and requirements, including vegetarian, vegan, gluten-free and allergy-sensitive menus, as well as an understanding of Halal and Kosher catering requirements.
• This is a hands-on position where you'll be expected to contribute fresh ideas, maintain high standards and work comfortably across different styles of food preparation and presentation.

What they're looking for

**What

We're Looking For**

• A formal culinary qualification is essential.
• Approximately 3–5 years' relevant experience in a professional kitchen.
• A strong background in casual dining, buffet service and corporate or event catering.
• The versatility to prepare everything from wholesome everyday meals to refined dishes for corporate functions.
• A sound understanding of dietary restrictions, food allergies, cultural food preferences and special catering requirements.
• Creative flair and experience in menu development, recipe planning and food costing.
• Experience in preparing cocktail menus, canapés and food for special events.
• Good working knowledge of stock control systems, purchasing, portion control and waste management.
• A thorough understanding of food hygiene, kitchen safety and quality standards.
• The ability to supervise, guide and support other kitchen staff.
• Good organisational skills, attention to detail and the ability to remain calm during busy service periods.
• A professional, approachable personality and a genuine willingness to work as part of a team.
• Previous experience in a corporate catering or professional-services environment would be an advantage, although chefs from suitable hotel, restaurant or contract catering backgrounds are equally welcome to apply.

Working Hours & Environment

This is predominantly a Monday-to-Friday position, with occasional weekend work when required for special functions.

Shifts are generally eight hours, with starting times of either 06:30 or 08:30, depending on operational requirements. Applicants must be available for both shift patterns.

The working environment is professional, friendly and supportive, with an established team and a more predictable schedule than most traditional hospitality operations.

While the atmosphere is generally calm and well organised, service periods and corporate functions can be busy, so you'll still need to enjoy the pace of a working kitchen.

For a capable Sous Chef who enjoys good food, variety and a better work-life balance, this is a particularly attractive opportunity.

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