Sous Chef, Mahikeng

REQUIREMENT:

Previous experience as a Sous Chef or Senior Chef de Partie in a lodge or hospitality environment

Strong culinary skills and attention to detail

Ability to work under pressure in a fast-paced kitchen

Good understanding of food safety, hygiene, and kitchen standards

Strong teamwork and communication skills

Ability to assist with stock control and food cost management

Passion for food presentation and guest satisfaction

Culinary qualification advantageous

KEY RESPONSIBILITIES:

Assist the Executive Chef with daily kitchen operations

Prepare and present high-quality meals and dishes

Supervise and support junior kitchen staff

Ensure consistency in food quality and presentation

Assist with stock control, ordering, and kitchen administration

Maintain cleanliness and hygiene standards in the kitchen

Assist with menu preparation and dietary requirements

Ensure efficient service during meal periods

Support kitchen cost control and waste management initiatives

PACKAGE:

R12,000– R15,000 (Negotiable – DOE)

Live-in position

LOCATION: Pilanesberg– North West

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