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,...