Professional Chefs

Junior Sous Chef: Sophisticated Property (Franschhoek)

Job Category: Professional Chefs
Job Type: Permanent
Job Location: Franschhoek
Employer Type: Hotels
Salary Type: Monthly
Province: Western Cape

Our client is a sophisticated property situated in the Franschhoek Valley. We are looking for a talented JUNIOR SOUS CHEF to join their team. Previous experience in an upmarket hotel environment will be beneficial.  The Junior Sous Chef position offers a dynamic career opportunities to a positive, vibrant and energetic individual.

The ideal candidate has experience in a sophisticated dining environment with sharp leadership and culinary skills, enjoys fast paced and constantly changing challenges with a passion for food and cooking. 

Key Objective

Assist with managing and directing the daily kitchen operations, controlling and guiding the staff of all kitchens with a guest and service centric approach, assist with menu planning and costing recipes, food consumption, strict stock controls, stock management, stock movement, rotation and ordering and supplier liaison, excellent control of food cost, wastage and kitchen preparation, staff development and disciplining, setting up and managing SOP’s, ensuring the team has high standards of food hygiene and follow the rules of health and safety.

Position Requirements

  • Diploma in Food Production and Cooking
  • Matric Certificate
  • Valid driver’s license
  • Full Covid-19 Vaccination mandatory

Remuneration Details

  • A Competitive salary is on offer plus Benefits (Add-on approach) 
  • Provident fund contribution 
  • Medical aid or medical insurance 
  • Staff transport from Wellington, Paarl and Franschhoek

Start date



Candidates, who are already residing in the Western Cape will have preference. We can only consider South African Citizens or applicants who hold a valid South African Permanent Residence! No Work Permit applications will be accepted! Applicants, who live in other provinces of South Africa still need to attend personal interviews and if requested to do any cook-offs, will do so completely at their own expense. We handle high volumes of applications daily and will only be able to reply, via e-mail, to candidates who have met our clients’ requirements.

Due to the high volume of CV’s received, only shortlisted candidates will be contacted.

All applications submitted must contain:

  • Updated CV with contactable references
  • Tertiary Educational documents
  • Written Reference Letters
  • A recent presentable profile photo’s
  • Chefs: 6-8 Food profile photos produced by yourself or in conjunction with the team

How to apply

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