Lephalale: Sous Chef posted by Bright Placements (PTY) Ltd

• Relevant culinary qualification from a recognised institution
  – Minimum 4–5 years’ experience in a professional kitchen environment
  – Proven experience in 4–5 star hotels, lodges, or fine-dining establishments
  – Strong knowledge of modern culinary techniques and food trends
  – Solid understanding of HACCP, food safety, and hygiene regulations
  – Experience in stock control, ordering, and food costing
  – Ability to lead and motivate a diverse kitchen team
  – Willingness to work shifts, weekends, and public holidays
  – High attention to detail and presentation standards

 
Key Skills & Competencies
– Strong leadership and team management skills
– Excellent organisational and time management abilities
– Creativity and passion for food
– Ability to work under pressure in a fast-paced environment
– Strong problem-solving skills
– Excellent communication skills
– High level of professionalism and work ethic