Job Description

Job Summary The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 45 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards. Duties and Responsibilities Assist the Executive Chef in overseeing daily kitchen operations Supervise, train, and motivate kitchen staff to maintain high culinary standards Ensure consistent food quality, portion control, and presentation in line with 45 star expectations Assist with menu planning, costing, and recipe development Maintain strict adherence to food safety, hygiene, and HACCP standards Monitor stock levels, ordering, receiving, and storage of food supplies Assist with cost control, waste management, and food cost targets Ensure kitchen cleanliness and organisation at all times Step in for the Executive Chef during absence or leave Coordinate service during busy periods and special events Ensure dietary requirements and special guest requests are met Assist with staff rosters and kitchen discipline where required Ensure compliance with health, safety, and company policies Maintain equipment and report maintenance issues promptly Participate in training, tastings, and quality control checks Perform any reasonable duties as requested by senior management Qualifications & Requirements Relevant culinary qualification from a recognised institution Minimum 45 years experience in a professional kitchen environment Proven experience in 45 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

View Job Paterson: Senior Sous Chef

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About Catering / hospitality Jobs in Makana

The hospitality industry in Makana is generally thriving, with many establishments seeking skilled professionals to join their teams. Typically, catering and hospitality roles require individuals who are adaptable, customer-focused, and able to work well under pressure. As a result, those looking to pursue careers in this field should be prepared to handle a fast-paced environment and demonstrate excellent communication skills.

Salary ranges for catering and hospitality positions can vary widely depending on factors such as experience, company size, and industry sector. Generally, entry-level roles may offer salary ranges of R20 000 to R30 000 per annum, while more senior positions or those in larger establishments may command salaries between R50 000 to R80 000 per annum. However, it’s essential to note that these are broad estimates, and actual salaries can differ significantly.

Common skills required for catering and hospitality roles include food safety certification, excellent communication and customer service skills, ability to work well under pressure, and basic knowledge of food preparation and presentation. In some cases, experience in a related field, such as hospitality management or culinary arts, may be preferred. Additionally, proficiency in languages other than Afrikaans and English can be an asset in this industry.

The financial services sector, technology industry, manufacturing sector, and tourism sector are among the common industries that employ catering and hospitality professionals. These sectors often require staff who can provide high-quality service to clients or customers, manage cash transactions accurately, and maintain a clean and safe environment for patrons.

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For those looking to advance their careers in this field, opportunities may arise through training programs, mentorship schemes, or on-the-job experience. Many establishments offer internal promotions or career development initiatives, allowing staff to progress to senior roles such as restaurant manager, events coordinator, or executive chef. With experience and the right skills, it’s possible to move into supervisory or management positions, overseeing teams of hospitality professionals or even starting one’s own establishment.

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

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