Sous Chef

Full-time Catering / hospitality

Minimum Qualifications Grade 12 (Matric). Professional Chef Qualification, Diploma, or Certificate in Culinary Arts from a recognised institution. Experience Minimum of 35 years' experience as a Sous Chef or Senior Chef de Partie in a 4-star or 5-star lodge, hotel, or fine dining establishment . Experience in luxury hospitality and high-volume food production. Proven experience leading and developing kitchen teams. Experience with stock control, ordering, and food cost management. Skills & Competencies Strong culinary knowledge and cooking techniques. Excellent leadership and team management skills. Creativity and passion for food presentation. Strong organisational and time management abilities. Excellent communication and interpersonal skills. Ability to work efficiently under pressure. High attention to detail. Strong problem-solving and decision-making skills. Computer literacy for ordering, stock control, and reporting. Ability to train and mentor junior chefs. Knowledge Requireme...