Grahamstown: Sous Chef

November 26, 2025 Jobs in Grahamstown

Job Description

Qualifications Culinary Arts Diploma or relevant professional chef certification. HACCP or Food Safety certification (advantageous). Leadership or kitchen management training beneficial. Experience 35 years professional kitchen experience. At least 12 years in a senior role such as Chef de Partie or Junior Sous Chef. Experience in hotels, restaurants, or lodges preferred. Skills & Competencies Strong cooking skills across multiple stations. Ability to lead, supervise, and mentor staff. Excellent time management and organisational abilities. Solid understanding of food cost, wastage control, and stock procedures. Ability to work calmly under pressure. Personal Attributes Passionate about culinary excellence. Reliable, disciplined, and proactive. Creative with strong attention to detail. Team-oriented with strong communication skills. Able to adapt to fast-paced kitchen environments.

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Posted in Jobs in Grahamstown, Jobs in Makana

Tagged Catering, hospitality

Grahamstown: Sous Chef

November 19, 2025 Jobs in Grahamstown

Makana

Catering / hospitality

Job Description

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.

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