5* Wine Estate close to Franschhoek is looking for a passionate and skilled Sous Chef . Were seeking a dedicated professional to join a dynamic kitchen team ; where creativity; quality, and excellence are at the heart of everything they do. Duties: Manages kitchen shift operations and ensures compliance with all Food & Beverage and company policies, standards and procedures. Assists Head Chef with all kitchen operations and preparation. Ensure that the highest standards of personal hygiene are maintained by all members of the department. Prepares and cooks foods of all types, either on a regular basis or for special guest requests or events. Develops; designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Controls cost by minimising spoilage, waste and exercising portion control. Operates and maintains all department equipment and reports malfunctions. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Communicates performance expectations in accordance with job descriptions for each position. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. To attend any training sessions or courses that may be beneficial to you and your department of request of the general administration. Interacts with guests to obtain feedback on product quality and service levels and resolve any guest problems or complaints. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Brings issues to the attention of the department manager and Human Resources as necessary. Attends and participates in all pertinent meetings. To have a good knowledge of all hotel facilities and be able to answer guest and staff questions in a quick, polite helpful manner To demonstrate a working knowledge of fire prevention and to follow the hotel evacuation plans. Trains colleagues in safety procedures. Performing other duties as assigned by management Requirements: Matric Diploma in Professional Cookery At least 3+ years 5* restaurant experience in a similar position Able to demonstrate good written and verbal communication in English. Proficiency in the use of MS Office

Newly opened Restaurant at a historic wine estate close to Franschhoek is looking for a Sous Chef. 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 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.

? ?? ??????????? ??????????? is assisting an intimate and luxury Boutique Hotel in Franschhoek to recruit a passionate and soulful ???? ???? This exceptional property offers an immersive guest experience centred on nature, rhythm, and deep nourishment. As Sous Chef, you will bring calm leadership, creative execution, and strong alignment with the land-to-table philosophy and supporting daily menu planning, guiding the kitchen team, and ensuring seamless collaboration across culinary and guest experience teams. If you are inspired by seasonal cooking, intentional hospitality, and purpose-led leadership, this may be your next chapter. ??? ???????????????? Culinary degree or diploma Proven experience in boutique, luxury or wellness-focused hospitality kitchens Strong culinary ability across plant-based, seasonal, and fermentation-based techniques Flexible and intuitive Excellent knowledge of food safety and kitchen operational systems Execute personalised, wellness-aligned menus Support the Head Chef in leading a calm and collaborative kitchen team Guide junior chefs with mentoring, structure, and clear communication Valid South African drivers license. Solid track record with contactable references. Candidates must live local A food portfolio must be submitted with your application that clearly displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership) ?????? R20k to R30k, live out ?????? ???? This is a full-time, onsite role based in Franschhoek. Only candidates with a hospitality-aligned chef background and a deep appreciation for regenerative food philosophy will be considered.

5* Wine Estate close to Franschhoek is looking for a passionate and skilled Sous Chef . Were seeking a dedicated professional to join a dynamic kitchen team ; where creativity; quality, and excellence are at the heart of everything they do. Duties: Checking staff time and attendance, work schedules, grooming, and personnel cleanliness. Preparation and cutting of ingredients, cooking and arranging of food as instructed. 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 right rotation of product in the refrigerator. Ensure that after every service the food surplus are cleared and stored properly. Ensure that all employees have a complete understanding and adhere to the property standard book. To report any damage to the Executive Chef and resolve accordingly. Controlling the monthly inventory. Spend as much time as possible cooking yourself together with all the chefs. Control the kitchen to the best of your ability and take charge when the chef is not on duty. Ensure your food cost is on par with budget. Check and control store requisitions and minimise cost throughout the department. Ensure good daily communication between the kitchen and the outlets. Ensure regular clients/guests are cared for accordingly. Conduct daily meetings and ensure all duties are carried out. Consistently provide and maintain the highest standard of staff care and service. Maintain a high standard of personal hygiene. Familiarize yourself with your department standards of performance. Have good knowledge of all hotel facilities and be able to answer guest and staff complaints in a quick, polite and helpful manner. Handle any staff complaints or problems promptly. Comply to all company hotel statutory rules, regulations and policies. Responsible for health and safety standards at work. Performing other duties as assigned by management. Requirements: Matric Diploma in Professional Cookery At least 3 years 5* experience in a similar position Able to demonstrate good written and verbal communication in English. Proficiency in the use of MS Office

5* Wine Estate close to Franschhoek is looking for a passionate and skilled Sous Chef . Were seeking a dedicated professional to join a dynamic kitchen team ; where creativity; quality, and excellence are at the heart of everything they do. Duties: Checking staff time and attendance, work schedules, grooming, and personnel cleanliness. Preparation and cutting of ingredients, cooking and arranging of food as instructed. 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 right rotation of product in the refrigerator. Ensure that after every service the food surplus are cleared and stored properly. Ensure that all employees have a complete understanding and adhere to the property standard book. To report any damage to the Executive Chef and resolve accordingly. Controlling the monthly inventory. Spend as much time as possible cooking yourself together with all the chefs. Control the kitchen to the best of your ability and take charge when the chef is not on duty. Ensure your food cost is on par with budget. Check and control store requisitions and minimise cost throughout the department. Ensure good daily communication between the kitchen and the outlets. Ensure regular clients/guests are cared for accordingly. Conduct daily meetings and ensure all duties are carried out. Consistently provide and maintain the highest standard of staff care and service. Maintain a high standard of personal hygiene. Familiarize yourself with your department standards of performance. Have good knowledge of all hotel facilities and be able to answer guest and staff complaints in a quick, polite and helpful manner. Handle any staff complaints or problems promptly. Comply to all company hotel statutory rules, regulations and policies. Responsible for health and safety standards at work. Performing other duties as assigned by management. Requirements: Matric Diploma in Professional Cookery At least 3 years 5* experience in a similar position Able to demonstrate good written and verbal communication in English. Proficiency in the use of MS Office

Luxury Wellness Retreat & Hotel close to Franschhoek is looking for a Sous Chef. We are looking for passionate and experienced Chef that will be focused on producing dishes from the onsite garden where you will harvest daily to make a nourishing meals centred around seasonal vegetables ; with protein as a side. The food is fresh, healthy, abundant and flavourful, bringing together the colours of each season. You should hold a calm presence under pressure and have the ability to communicate well with guests; kitchen staff and front of house team members. 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 qualification 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