Grahamstown: Sous Chef

Qualifications and Experience Education: National Diploma or Certificate in Professional Cookery , Culinary Arts , or Hospitality Management . Additional training in Food Safety and Hygiene (advantageous). Experience: Minimum 57 years of professional kitchen experience , with at least 23 years in a Senior Sous Chef or Junior Sous Chef role at a 5-star lodge, boutique hotel, or fine dining establishment . Proven experience in African or lodge-style cuisine , including bush dining and outdoor catering. Strong background in menu development, cost control, and kitchen management. Skills and Competencies: Excellent culinary and plating skills with strong attention to detail. Strong leadership, communication, and team development abilities. Knowledge of local and international cuisine trends. Good organizational and time management skills. Proficiency in stock control systems and kitchen administration. Ability to work under pressure and adapt to changing environments. Personal Attributes: Passion for food, creativity, and innovation. Professional, calm, and positive attitude under pressure. Team-oriented with strong interpersonal skills. Commitment to sustainability and local sourcing. Willingness to live and work in a remote lodge environment.