Requirements: Assist the Head Chef in creating and implementing daily menus (able to implement daily menus aligned with the food philosophy, making full use of the garden produce) Checking staff time and attendance, work schedules, grooming, and personnel cleanliness. Coordinate activities of all chefs and apprentices to ensure an efficient and smooth food service. Controls cost by minimising spoilage, waste and exercising portion control. Handles equipment and utensil the proper way and teaching the rest of the team. Control the food quality and presentation based on the Executive Chef standards and correct any mistakes. Ensure that all employees have a complete understanding and adhere to the property standard Controlling the monthly inventory. Spend as much time as possible cooking yourself together with all the chefs. Check and control store requisitions and minimise cost throughout the department. Ensure good daily communication between the kitchen and the outlets. Consistently provide and maintain the highest standard of staff care and service. Maintain a high standard of personal hygiene. Responsible for health and safety standards at work. Requirements: Grade 12 A formal culinary qualification At least 2 4 years experience in a high end 5* hotel / restaurant Ability to train a team. Knowledge and passion for plant-based cooking, an interest in or understanding of medicinal herbs will be an advantage Able to communicate with Garden Team regarding available produce and harvesting. Ability to be innovative and flexible with menu changes according to guest dietaries. Delivering excellent food and service. Ability to multitask and be organized. Excellent listening and communication skills. Knowledge of Health & Safety standards in all areas. Passion for sustainability and regenerative practices

Location: Franschhoek, Cape Town Description A luxury hospitality environment is seeking a dedicated Sous Chef to join a dynamic kitchen team, where creativity, quality, and excellence define the culinary experience. This role supports the Head Chef in leading operations, ensuring high standards, and delivering exceptional guest satisfaction. Duties & Responsibilities Manage kitchen shift operations and ensure compliance with all Food & Beverage and company policies, standards, and procedures Assist Head Chef with kitchen operations and preparation Ensure that the highest standards of personal hygiene are maintained by all members of the department Prepare and cook food of all types, both on a regular basis and for special requests or events Develop and create new applications, ideas, systems, or products, including artistic contributions Assist in determining food presentation and create decorative food displays Maintain purchasing, receiving, and food storage standards Control costs by minimizing spoilage, waste, and exercising portion control Operate and maintain department equipment, reporting any malfunctions Lead shifts while preparing food items and executing requests based on specifications Apply interpersonal and communication skills to lead, influence, and encourage team members; demonstrate honesty and integrity; lead by example Communicate performance expectations in accordance with job descriptions for each position Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills Attend training sessions or courses beneficial to the department as requested by management Interact with guests to obtain feedback on food quality and service, resolving any concerns Improve service by guiding, coaching, and supporting team members in understanding guest needs Report issues to the department manager and Human Resources as necessary Attend and participate in all relevant meetings Maintain good knowledge of all hotel facilities to assist guests and staff effectively Demonstrate working knowledge of fire prevention and follow hotel evacuation procedures Train colleagues in safety procedures Perform other duties as assigned by management Requirements Matric Diploma in Professional Cookery Minimum 3 years experience in a 5-star restaurant in a similar position Strong written and verbal communication skills in English Proficiency in MS Office

Requirements: Formal culinary training with excellent culinary skills Impeccable health & hygiene standards Sharp attention to detail and efficient execution A strong team player with a sense of responsibility Proven experience in a busy, upmarket establishment (±80 seats) Advantageous: previous exposure to open-kitchen service Location : Franschhoek, Cape Winelands Salary : Market-related Start : Preferably immediately If youre passionate about food, thrive under pressure, and are ready to bring creativity and discipline to a high-end kitchen, wed love to hear from you. Only shortlisted candidates will be contacted

The successful candidate would have the following attributes and skills: Requirements: Excellent culinary skills, formal culinary training Impeccable health and hygiene standards Excellent attention to detail, and the ability to execute duties efficiently The ability to work in a team A person with an impeccable sense of responsibility Previous experience in a busy upmarket establishment (approx. 80 seats) Previous experience in working in an open kitchen will be advantageous.

Duties: Assist in organising and coordinating daily kitchen operations. Support in supervising and training kitchen staff. Manage stock control and inventory levels. Ensure supplies and equipment are adequately maintained. Contribute to the implementation of effective operational procedures to delivery of service excellence. Requirements: Diploma/Higher Certificate in Culinary Arts. At least 3-5 years experience as a Sous Chef or Senior CDP in a 5* Restaurant. Strong knowledge of kitchen hygiene, safety, and food quality standards. Proven ability in menu planning, cost control, and stock management. Experience in supervising, training and motivating kitchen staff. Flexibility to work shifts, weekends, and public holidays. Valid drivers license and own transport. Strong attention to detail. Excellent problem-solving and analytical abilities. Excellent communication and interpersonal skills. Team player. Ability to perform under pressure in a fast-paced environment. Effective planning and organising abilities. Strong pastry skills.