KwaZulu-Natal: Junior Sous Chef

January 5, 2026 Jobs in Kwazulu-Natal

Job Description

About the Role

Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single ‘&Beyonder’ makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose ‘&Beyonders’ very carefully – they are the strength and the future of this company. This position assists in the managing of Phinda Forest, Vlei and Homestead Kitchens.

Key Responsibilities

Ensure the highest health and hygiene standards are set and adhered to
Sound knowledge of correct usage of cleaning chemicals, ensuring adequate cleaning materials available at all times
Abide by the menu set according to Food Styling Guide and approved by &Beyond Food Fundi
Work with the &Beyond training chef when visits are conducted and be feedback fit
Work with Executive Chef to ensure effective implementation of Chef Academy training program
Up to date with What’s Hot & What’s Not for & Beyond Food
Through the Tummy of the Guest Bops
Quality and quantity control of all food items leaving the kitchen including those of snacks to game drives and Adventures.
Bush banqueting, drink stops picnics etc. to have checklists etc.
Proactive maintenance of the food preparation environments
Good stock controls and stock rotation
Good interaction with Guests, Food Fundis and other & Beyond Chefs: Invite feedback, exchange ideas; suggestion-friendly; share experience
Good discipline and fair treatment: Be a Role Model
Good Teamwork to be promoted
Have Fun and be Flexible
Always be approachable
Be aware of & make your fellow chefs aware of special dietary needs for Guests.
When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements.
Ensure you have “911” Emergency food stored in your freezer to be used in a crisis.
Reports any issues/problems to management
Strict food costs and awareness of budgets.
Left-over management: left-overs to be discussed and processed every day
Assist with food orders
Ensure all fridges and refrigerators and storerooms are kept clean and locked and key control is practised

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Requirements

Communication skills – with guests and fellow staff members

About Catering / hospitality Jobs in South Africa

The catering and hospitality industry in South Africa is a vibrant sector that provides numerous career opportunities for those passionate about delivering exceptional food and service experiences. Generally, the job market trends in this field are shaped by the country’s growing tourism industry, with many establishments seeking to enhance their offerings to attract both local and international visitors.

Typically, salaries for catering and hospitality roles in South Africa can vary widely depending on factors such as experience, company size, and industry sector. For entry-level positions, broad salary ranges often fall between R30 000 to R50 000 per annum, while more senior roles may command salaries ranging from R60 000 to R120 000 or more. However, these figures are only a general guideline, and actual salaries can differ significantly based on individual circumstances.

Common skills required for catering and hospitality roles in South Africa include excellent communication and interpersonal skills, the ability to work effectively under pressure, strong attention to detail, and a passion for delivering exceptional customer service. Other essential skills may include basic knowledge of food preparation and presentation, understanding of health and safety regulations, and proficiency in point-of-sale systems and inventory management software.

Many industries commonly employ catering and hospitality professionals, including the financial services sector, technology industry, manufacturing sector, and tourism operators. These sectors often require staff with diverse skill sets, from fine dining establishments to hotels and event venues.

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Career development opportunities are plentiful for those in the catering and hospitality industry. Typically, roles such as senior sous chef or department manager offer a clear path for career progression, while specialized skills like food costing and menu planning can be valuable assets in advancing within an organization. With experience, many professionals choose to pursue management positions or even entrepreneurial ventures, leveraging their expertise to build successful businesses.

This information provides general career guidance. Actual salaries and requirements vary by employer.

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