Nestled in the heart of the Cape Winelands, Le Franschhoek Hotel and Spa sits quiet and unassuming— surrounded by magnificent mountain vistas. Ease into pure luxury and be treated to elegant finishes and careful attention to detail.

Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements. 

Job Overview:

A Junior Sous Chef is an entry-level supervisory role within the culinary team of a hotel, working closely under the guidance of the Executive Chef and Sous Chef. The Junior Sous Chef assists with the day-to-day kitchen operations, supports the management of kitchen staff, and helps ensure the quality, consistency, and presentation of food served across the hotel’s dining outlets.

This role focuses on supporting senior chefs, maintaining kitchen standards, and gaining further leadership experience within a professional hotel environment.

Key Responsibilities:

• Kitchen Management:  The Junior Sous Chef assists with the daily running of the hotel kitchen, supporting the Executive Chef and Sous Chef with food preparation, cooking, plating, and presentation. They help ensure that food quality, taste, and presentation meet the hotel’s standards across all dining outlets.
• Staff Supervision:  The Junior Sous Chef supports the supervision of kitchen staff, including chefs de partie, line cooks, and kitchen assistants. They help guide and assist the team during service, ensuring tasks are completed efficiently while gaining leadership experience under senior chefs.
• Menu Planning and Development:  The Junior Sous Chef supports the Executive Chef and Sous Chef with menu planning, recipe preparation, and daily specials. They assist in maintaining menu standards and may contribute ideas under guidance to enhance the hotel’s dining range.
• Food Safety and Sanitation:  The Junior Sous Chef ensures that food safety standards, hygiene practices, and sanitation regulations are followed at all times. They assist in maintaining kitchen cleanliness, proper food handling, and safe storage of ingredients.
• Inventory and Cost Control:  They assist with monitoring stock levels, rotating stock correctly, and minimizing food wastage. The Junior Sous Chef helps with portion control and supports cost-saving initiatives within the kitchen.
• Quality Assurance:  The Junior Sous Chef helps conduct quality checks on ingredients and prepared dishes to ensure consistency, taste, and presentation meet hotel standards. They follow recipes accurately and assist with adjustments where required.
• Collaboration with Culinary Team:  They work closely with chefs, cooks, and kitchen assistants to ensure smooth food preparation and service. Clear communication and teamwork are essential to maintaining efficiency during busy service periods.
• Guest Satisfaction: The Junior Sous Chef contributes to guest satisfaction by ensuring meals are well-prepared and presented according to hotel standards. They may occasionally assist with addressing food-related feedback under supervision.
• Problem Solving:  They assist in resolving minor kitchen challenges during service and escalate more complex issues to senior chefs when necessary.
• Leadership and Mentoring:  While still developing leadership skills, the Junior Sous Chef provides guidance to junior kitchen staff and sets a positive example in professionalism, teamwork, and work ethic.
• Health and Safety Compliance: They support compliance with all health and safety regulations by maintaining a clean, organized, and safe working environment.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques.  Stay informed about culinary trends and incorporate them into the menu when appropriate.
• Creativity and Innovation: The Junior Sous Chef is encouraged to bring forward ideas and stay informed about culinary trends, while working within the hotel’s established menu framework.
• Staff Development: They assist in on-the-job training of junior staff, helping to build skills and maintain consistent standards in the kitchen.

Summary:

In summary, the Junior Sous Chef plays an important supporting role within the hotel kitchen team. They assist senior chefs in daily operations, uphold food quality and safety standards, support cost control, and contribute to delivering a consistent and positive dining experience for hotel guests, while continuing to develop their leadership and culinary skills.

Theoretical Knowledge:

• Culinary qualification (Diploma or Certificate in Culinary Arts).
• Strong leadership and supervisory skills.
• Knowledge of food safety regulations and sanitation standards.
• Creativity in menu development and awareness of culinary trends.
• Effective communication skills.
• Understanding of budgeting, cost control, and inventory management.
• Flexibility and ability to adapt in a fast-paced environment.
• Relevant professional culinary certifications (advantageous).

Experience:

• Minimum 3–4 years’ experience in a similar kitchen role within a 4-star hotel environment.
• Proven experience in food preparation, menu development, and people management.
• Working knowledge of MS Office, POS systems, and restaurant management software.
• Culinary qualification in Culinary Science or related field.
• Up to date with global food and beverage trends and best practices.
• Strong problem-solving and delegation skills.
• Ability to manage personnel and meet financial targets.
• Guest-oriented with a strong service mindset. 

Contact information

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