Sous Chef – Hermanus, Western Cape – Luxury Winery (Fine Dining Restaurant) Salary: R16,000 – R20,000 (DOE). Position: Live-out. Role Overview: An exciting opportunity for a skilled and passionate Sous Chef to join a prestigious luxury winery in Hermanus. This role is ideal for a fine‑dining culinary professional who thrives in a structured, high‑performance kitchen and has a strong appreciation for seasonal cuisine and wine pairing. Key Responsibilities Kitchen Operations & Leadership: Support the Executive Chef in daily kitchen operations; oversee kitchen sections during service to ensure smooth workflow; take full responsibility for kitchen operations in the Executive Chef’s absence; collaborate with Sous Chefs and kitchen team for consistent execution. Food Quality & Execution: Maintain exceptional standards of food quality, consistency, and presentation; execute dishes in line with the winery’s culinary philosophy; ensure correct plating, portioning, and final dish quality before service; focus on seasonal, terroir‑driven and refined cuisine. Menu Development & Innovation: Contribute to menu creation and refinement; work closely with Executive Chef on food & wine pairing concepts; support culinary creativity aligned with the winery’s luxury positioning. Team Leadership & Training: Train, mentor, and support junior kitchen staff; lead by example in discipline, professionalism, and teamwork; promote continuous learning and development in the kitchen. Hygiene, Safety & Compliance: Ensure strict adherence to food safety and hygiene standards; maintain compliance with all SOPs and regulations; keep all kitchen areas clean, organised, and audit‑ready. Stock & Cost Control: Assist with stock management, ordering, and cost control; monitor waste and promote efficiency improvements; ensure proper storage, rotation, and handling of ingredients. Guest Experience & Collaboration: Work closely with FOH to ensure seamless service delivery; support guest interaction where required in a professional manner; align kitchen output with guest expectations and timing. Key Competencies Strong leadership and team collaboration skills. Excellent organisation and time management. High attention to detail and consistency. Ability to perform under pressure. Strong communication skills across departments. Passion for food, wine, and hospitality. Experience & Qualifications Proven experience as Sous Chef or Senior Chef de Partie in fine dining. Formal culinary qualification preferred. Knowledge of food & wine pairing advantageous. Strong understanding of modern culinary techniques. Experience in kitchen stock control and financial awareness. #J-18808-Ljbffr