The Sous Chef is responsible for supporting and managing kitchen operations to ensure high-quality food preparation, food safety compliance, cost control, and excellent guest service. The role includes supervising kitchen staff, maintaining operational standards, managing stock and food costs, and ensuring efficient food production within a fast-paced hospitality environment.

Minimum Requirements

• Grade 12 / Matric


• Culinary Diploma, Trade Test, or equivalent qualification


• Computer literacy, including Microsoft Office


• Minimum 2 years’ culinary experience


• Strong knowledge of:
  
  
  
  • Food costing and budgets
  
  
  • Stock control and stock takes
  
  
  • Kitche...