A prestigious luxury lodge in the hospitality industry is seeking an experienced Sous Chef to join their dynamic team in Gansbaai; Western Cape . This is an exciting opportunity for a culinary professional with strong leadership skills, a passion for food, and a proven track record in fine dining or lodge environments. The role offers the chance to contribute to menu innovation, oversee kitchen operations, and deliver exceptional guest experiences. Job Requirements Culinary qualification with 710 years of professional kitchen experience Previous experience as Junior Sous Chef or Senior Chef de Partie in lodge, hotel, or fine dining Strong knowledge of food preparation, cooking techniques, and menu development Excellent leadership, organizational, teamwork, and communication skills Ability to work independently and under pressure Passion for cooking and creativity in recipe development Advanced knowledge of food safety, hygiene, and kitchen management Flexibility to work shifts, weekends, and holidays Ability to train, mentor, and supervise kitchen staff effectively Strong stock management, cost control, and budgeting skills Experience handling special events, private dining, and dietary requirements Package Salary: R 25 000 R 28 000 pm DOE Live out (rental accommodation available in town) Professional lodge environment with growth opportunities Start Date ASAP

Sous Chef. World Class ultra 5* Game Lodge Limpopo Requirements. – Diploma or other formal qualification in Culinary Arts – Minimum of 5 years experience in a senior culinary role within a 5-star lodge or hospitality environment – Proven leadership experience managing kitchen brigades We are looking for an experienced Sous Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations. The Sous Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners. Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine. Budget management and inventory control are also key responsibilities. 2. Key Performance Areas of this position include: – Stay up to date with changes in industry standards, policies, and best practices – Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams – Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team – Ensure all food prepared and served, presentation, and service according to standards – Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade – Maintain an organised system for cyclical menus, recipes, and kitchen documentation – Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously – Ensure compliance with all food safety, hygiene, security, and health & safety legislation and internal policies – Monitor, manage, and motivate kitchen staff during preparation and service – Assist with stock control, ordering, food costing, and wastage management – Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience – Train, mentor, and develop junior chefs to maintain high performance and consistency 3. Competencies required: – Excellent spoken and written English comprehension – Working knowledge of Microsoft Office – Strong understanding of food costing, stock control, and wastage management – Professional conduct with reliable and responsible personal habits – Strong leadership ability with the capacity to perform under pressure – Valid driver's license – Sound knowledge of Food & Beverage service principles Salary R 22 000 – R 25 000 per month including accommodation. Apply for this Position Please Note – While all applications are valuable, well reach out directly to candidates who best meet the clients requirements.

Duties: Lead daily kitchen operations. Supervise and mentor junior chefs. Ensure consistency in food quality and presentation. Manage inventory and ordering. Support the Head Chef with menu development and costing. Assist the Head Chef in overseeing the day-to-day culinary operations of the villa/lodge, ensuring exceptional food quality and presentation. Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence. Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients. Coordinate and supervise kitchen staff to ensure smooth operations. Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team. Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment. Work closely with other departments to deliver a seamless dining experience for guests. Requirements: Grade 12 A formal culinary qualification At least 3 years experience in a luxury lodge / hotel environment Excellent cooking and leadership skills. Strong organizational and planning ability. Knowledge of food safety and cost control. Assertive, dependable and team focused. Passionate about culinary excellence. Adaptable and composed under pressure. Proven leadership experience. Ability to work well under pressure and in a fast-paced environment. Strong organizational and time management skills. Excellent communication and interpersonal skills. A commitment to delivering exceptional guest satisfaction. Good understanding of food and wine trends. In depth knowledge and understanding of stock procedures and control Knowledgeable of all dietary and religious requirements Ability to adapt with an ever-changing environment.

This luxury hospitality property, situated within a renowned nature reserve in the Western Cape, is seeking a skilled and passionate Sous Chef to join its culinary team. The successful candidate will assist in overseeing kitchen operations, maintaining culinary standards, supporting menu development, and leading kitchen staff while ensuring smooth day-to-day operations. Candidate Responsibilities: Assist in overseeing the daily operation of the kitchen and food preparation processes Supervise food preparation and cooking, ensuring consistency in quality, presentation, and portion control Contribute to menu development, recipe testing, and culinary innovation Ensure meals are prepared according to guest preferences and dietary requirements Maintain effective communication between kitchen sections and service teams Lead, mentor, and train junior kitchen staff including Chef de Parties, Demi Chefs, and Commis Chefs Delegate duties effectively to ensure efficient kitchen operations and timely service Step into senior kitchen leadership responsibilities in the absence of the Head Chef or Executive Sous Chef Conduct daily kitchen briefings regarding guest requirements and dietary requests Participate in service debriefs alongside front of house teams Assist with kitchen staff rostering and scheduling Uphold all food hygiene, health, and safety standards within the kitchen Conduct workstation inspections to ensure cleanliness, organisation, storage, and labelling standards are maintained Ensure kitchen equipment is checked daily and report maintenance issues where necessary Oversee stock ordering, receiving, storage, and stock rotation procedures Monitor food cost percentages and minimise waste through efficient stock control Conduct regular stock takes and assist with kitchen cost management Assist with special events, private dining experiences, villa catering, and boma dinners Accommodate special dietary requirements and customised guest requests Interact professionally with guests during private dining or bespoke culinary experiences where required Core Criteria: Formal culinary qualification required Minimum 710 years experience within a professional kitchen environment Previous experience as a Junior Sous Chef or Senior Chef de Partie within a luxury lodge, hotel, or fine dining environment Strong knowledge of food preparation techniques and kitchen operations Excellent leadership, organisational, communication, and problem-solving abilities Ability to work independently and perform well under pressure Passion for high-quality cuisine and guest satisfaction Strong understanding of food safety, hygiene, and kitchen management practices Flexible and willing to work shifts, weekends, and public holidays Strong attention to detail and commitment to maintaining high culinary standards This is a live-out position.

Requirements: Grade 12 (NQF Level 4) Degree and/or diploma in Culinary Arts Completed commercial cookery apprenticeship or equivalent 5 Years experience in a culinary leadership role Demonstrated extensive previous experience in a luxury 5-Star lodge, hotel, or cruise line environment Highly competent in producing a wide range of foods, including ethnic foods and special dietary requirement foods Ability to lead, manage, guide and motivate kitchen employees Experienced in overseeing and directing multiple small teams Competent in ensuring policies, processes and standards are implemented and applied across the kitchen function Ability to monitor and ensure compliance with health, safety, security and other legal requirements across the kitchen operations Proficiency in Microsoft office applications Ability to monitor the lodge kitchen team Ability to influence operational employees Ability to implement change and support people through times of transition Ability to support the development of innovative and creative food products Ability to oversee and simultaneously pay attention to a number of demands Proven ability to lead small teams High levels of verbal and numerical ability Ability to correctly communicate detailed information and instruction to others

We are seeking a dedicated Sous Chef to support the Head Chef in leading kitchen operations at a luxury lodge or villa. As the second-in-command, you will be responsible for maintaining culinary standards, managing the kitchen team, and ensuring seamless day-to-day operations. Key Responsibilities Oversee daily kitchen operations in the absence of the Head Chef. Lead, supervise, and mentor junior chefs and kitchen staff. Maintain consistency in food quality, flavor, and presentation across all meals. Assist in menu development, dish creation, and recipe standardization. Ensure proper inventory management, ordering, and stock rotation. Prepare and cook high-quality meals across hot and pastry sections. Uphold hygiene, food safety, and HACCP compliance at all times. Collaborate with other departments to ensure a seamless guest experience. Contribute to cost control efforts and minimize food waste. Maintain a clean, organized, and efficient kitchen environment. Provide hands-on training to staff to promote skill development and team cohesion. Required Skills, Experience & Attributes A minimum of 5 years experience in a professional kitchen, with proven leadership in a similar role. Previous lodge or high-end hospitality experience is essential . Exceptional culinary skills with a strong focus on both hot kitchen and pastry. Deep knowledge of stock control, kitchen systems, dietary requirements , and religious dietary considerations . Excellent communication, interpersonal , and team leadership skills. Highly organized , dependable, and able to perform under pressure . Creative and passionate about delivering top-tier culinary experiences. Solid understanding of food trends, wine pairing , and seasonal produce. Willingness to work flexible hours, including weekends and holidays. Valid drivers license required.

A prestigious luxury lodge in the hospitality industry is seeking an experienced Sous Chef to join their dynamic team in Gansbaai, Western Cape . This is an exciting opportunity for a culinary professional with strong leadership skills, a passion for food, and a proven track record in fine dining or lodge environments. The role offers the chance to contribute to menu innovation, oversee kitchen operations, and deliver exceptional guest experiences. Job Requirements Culinary qualification with 7–10 years of professional kitchen experience Previous experience as Junior Sous Chef or Senior Chef de Partie in lodge, hotel, or fine dining Strong knowledge of food preparation, cooking techniques, and menu development Excellent leadership, organizational, teamwork, and communication skills Ability to work independently and under pressure Passion for cooking and creativity in recipe development Advanced knowledge of food safety, hygiene, and kitchen management Flexibility to work shifts, weekends, and holidays Ability to train, mentor, and supervise kitchen staff effectively Strong stock management, cost control, and budgeting skills Experience handling special events, private dining, and dietary requirements Package Salary: R 25 000 – R 28 000 pm DOE Live out (rental accommodation available in town) Professional lodge environment with growth opportunities Start Date ASAP

REQUIREMENT: – RSA ID and legal residence essential – Relevant Culinary qualification – Proven experience as a Sous Chef or Senior Chef de Partie in a luxury hospitality environment – Strong knowledge of kitchen operations, food preparation, and presentation – Ability to assist with menu planning and implementation – Strong leadership and team management skills – Excellent attention to detail and consistency – Good organisational and stock control skills – Ability to work in a fast-paced kitchen environment – Ability to work independently and take initiative KEY RESPONSIBILITIES: – Assist the Head Chef in managing daily kitchen operations – Run the kitchen in the absence of the Head Chef – Ensure high standards of food quality, presentation, and portion control – Supervise and support kitchen staff – Assist with menu planning and preparation – Manage stock, ordering, and kitchen supplies – Maintain hygiene, cleanliness, and food safety standards – Ensure efficient kitchen workflow and service delivery – Train and develop junior kitchen staff PACKAGE: – R15 000 Negotiable (DOE) – Live-in accommodation provided LOCATION: Pilanesberg, North West

Are you a passionate and experienced chef ready to lead in a dynamic hotel kitchen? Join our team as a Sous Chef and play a key role in delivering exceptional dining experiences! Key Responsibilities: Oversee chef de parties to ensure smooth kitchen operations Step in for the Head Chef during off days and alternate shifts Manage stock levels, ensuring quality and availability Maintain strict adherence to hygiene regulations and company standards Report and follow up on maintenance issues promptly Continuously improve your management skills through training and seminars Conduct on-the-job training to ensure staff perform at their best Ensure every dish meets quality, quantity, presentation, and temperature standards Assist with food preparation and coordination in the kitchen Requirements: Culinary qualification from a renowned culinary institute Minimum of 2 years' hotel experience in a similar role Strong a la carte experience Excellent understanding of costings and menu planning If you’re ready to make your mark in an exciting kitchen environment, apply now and be part of our culinary team!

About the Role An established hospitality venue is seeking a talented and driven Sous Chef to support the delivery of exceptional culinary experiences across its members’ area, events, and conferencing operations. This role is responsible for ensuring consistently high standards in food quality, presentation, and service, while assisting in the efficient management of kitchen operations, staff, and resources. Key Responsibilities Support the day-to-day management of kitchen operations, ensuring smooth service delivery Train, mentor, and motivate kitchen staff to maintain high performance standards Assist in menu planning, recipe development, and accurate dish costing Ensure consistent food quality, presentation, and adherence to established standards Monitor stock levels, control wastage, and oversee purchasing and storage processes Maintain strict food safety, hygiene, and sanitation standards Lead by example, fostering a positive and professional kitchen environment Manage staffing levels in line with operational demands and budgets Handle guest feedback and resolve any food-related concerns promptly Oversee kitchen equipment maintenance and ensure compliance with health regulations Contribute to financial performance through effective cost control and reporting Support recruitment, training, and development of kitchen team members Additional Responsibilities Assist with planning and execution of special events and functions Support the development of training programs for F&B staff Contribute to event planning, including themes, décor, and overall guest experience Ensure consistent visual presentation and standards across all dining and event spaces Requirements Proven experience as a Sous Chef or in a similar senior kitchen role Strong leadership and team management skills Solid understanding of kitchen financials, stock control, and cost management Experience with menu development and food costing Knowledge of food safety and hygiene standards Ability to work in a fast-paced, high-volume environment Excellent communication and organisational skills Experience with stock or kitchen management systems is advantageous Please note that only shortlisted candidates will be contacted. Should you not receive a response within 14 days, kindly consider your application unsuccessful.

Minimum skills and experience required: Matric Relevant qualifications Duties and Responsibilities: Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis Teaches preparation according to well defined pre-existing recipes as well as develops and tests new recipes for the menus Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management Should be able to provide direction for all day-to-day operations in the kitchen Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and drive the kitchen staff Should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example Provides and supports service behaviours that are above and beyond for customer satisfaction and retention Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation Determines how food should be presented and create decorative food displays Recognizes superior quality products, presentations and flavour Ensures compliance with food handling and sanitation standards Follows proper handling and right temperature of all food products Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards Responsible for the acquisition of needed goods and services Ensure all products are prepared in a consistent manner and meets the quality standards Ensure proper grooming and hygiene standards for all kitchen staffs Ensures all kitchen employees maintain required food handling and sanitation certifications Ensure proper purchasing, receiving and food storage standards in the kitchen Interacts with guests to obtain feedback on food quality, presentation and service levels Actively responds to and handles guest problems and complaints Maintain quality levels of receiving, storage, production, and presentation of food Ensure sufficient staffing levels are scheduled to accommodate business demands Follows and enforces all applicable safety procedures specified for kitchen and food servers Discuss daily food cost reports with key kitchen and F&B team members Review weekly and monthly schedules to meet forecast and budget Identifies the developmental needs of kitchen staff and provide coaching, mentoring, and helping them to improve their knowledge or skills Trains kitchen team on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen Frequently review finished products for quality and presentation before the orders are send to guests Able to perform additional duties as requested by management as and when required Ensures disciplinary procedures and documentation are completed according to the operational Standard and Management Policy Oversee and manage stock on the JONAS system this would include inputting and processing stock takes Sourcing goods and services that adhere to the procurement policy and BBBEE requirements of the club Loading and updating recipes onto Jonas, including all relevant data pertaining to pricing and menu options To perform any other reasonable task as requested by management Additionally: To assist HR in putting together the training programs and protocols for the F&B staff as well as facilitate and implement To assist with special events as well as compiling of the events calendar and the marketing thereof To assist with aesthetics and decor: this would include the annual events hosted at the club as well as ensure seasonal décor requirements around the club to create an overall experience for our members, e.g Christmas, Easter, Diwali etc, as well as standard look and feel set up for the club in the members area and conferencing, in essence, creating a uniformed look and standard for all events

The Sous Chef is responsible for supporting and managing kitchen operations to ensure high-quality food preparation, food safety compliance, cost control, and excellent guest service. The role includes supervising kitchen staff, maintaining operational standards, managing stock and food costs, and ensuring efficient food production within a fast-paced hospitality environment. Minimum Requirements Grade 12 / Matric Culinary Diploma, Trade Test, or equivalent qualification Computer literacy, including Microsoft Office Minimum 2 years culinary experience Strong knowledge of: Food costing and budgets Stock control and stock takes Kitchen operations and hot pass management Food safety and occupational health & safety Key Responsibilities Kitchen Operations Supervise daily kitchen operations and food production Ensure food quality and presentation standards are maintained Prepare and oversee mise en place for service Follow and enforce standardised recipes Manage buffet setup and food displays Monitor food preparation to minimise waste and maximise efficiency Ensure product availability aligns with menu requirements Coordinate inventory and monthly stock takes Financial & Stock Control Control food costs and minimise wastage Manage stock ordering and stock rotation using FIFO principles Conduct regular stock counts and inventory checks Monitor food cost percentages and profitability Ensure proper storage procedures to prevent losses and spoilage Analyse POS and sales data to support menu planning and cost control Staff Supervision Supervise and support kitchen staff Assist with recruitment and onboarding of kitchen employees Prepare staff rosters and manage shift planning Conduct training and skills development Monitor staff performance and discipline where required Promote teamwork and productivity within the kitchen brigade Customer Service Ensure consistent delivery of high-quality meals Respond professionally to guest feedback and complaints Support service excellence standards Work closely with management and suppliers to maintain operational standards Compliance & Safety Maintain compliance with food safety regulations Ensure occupational health and safety standards are followed Monitor kitchen hygiene and cleanliness Ensure proper use and storage of chemicals and equipment Maintain temperature logs, labelling, and audit requirements Report maintenance and safety concerns promptly Knowledge & Skills Food preparation and kitchen operations Food safety and hygiene standards Stock control and inventory management Cost control and budgeting Leadership and staff supervision Communication and teamwork Planning and organising Time management Problem-solving and attention to detail Menu planning and creativity Behavioural Competencies Customer-focused Service-oriented Adaptable and resilient Accountable and dependable Strong work ethic Attention to detail Initiative and leadership ability Team player with good interpersonal skills Working Conditions Shift work, including weekends and public holidays Long hours in a busy hospitality environment Prolonged standing and repetitive movement Physically demanding kitchen environment Exposure to heat, manual handling, and fast-paced operations

REQUIREMENT: – Previous experience as a Sous Chef or Senior Chef de Partie in a lodge or hospitality environment – Strong culinary skills and attention to detail – Ability to work under pressure in a fast-paced kitchen – Good understanding of food safety, hygiene, and kitchen standards – Strong teamwork and communication skills – Ability to assist with stock control and food cost management – Passion for food presentation and guest satisfaction – Culinary qualification advantageous KEY RESPONSIBILITIES: – Assist the Executive Chef with daily kitchen operations – Prepare and present high-quality meals and dishes – Supervise and support junior kitchen staff – Ensure consistency in food quality and presentation – Assist with stock control, ordering, and kitchen administration – Maintain cleanliness and hygiene standards in the kitchen – Assist with menu preparation and dietary requirements – Ensure efficient service during meal periods – Support kitchen cost control and waste management initiatives PACKAGE: – R12,000 R15,000 (Negotiable DOE) – Live-in position LOCATION: Pilanesberg North West

Your Key Responsibilities in this role will include the following : Lead daily kitchen operations, supervise line cooks, and step in for the Executive Chef when required Develop and refine menus while ensuring exceptional food quality, consistency, and presentation Manage inventory, order supplies, and control costs by minimising waste and meeting budget targets Oversee staff rostering, training, mentoring, and performance management Ensure full compliance with food hygiene, sanitation, and kitchen safety standards Required Skills & Qualifications Proven experience as a Sous Chef, Kitchen Manager, or senior line cook in a professional kitchen Strong culinary expertise, including menu planning, portion control, and diverse cooking techniques Excellent leadership, communication, and conflict-resolution skills Proficiency with kitchen systems (e.g. inventory management) and basic equipment knowledge Culinary qualification or formal training preferred Requirements for you application to be considered : Self-motivated with a proactive, hands-on approach Ability to work across two kitchens with varied catering menus Solid banqueting experience essential Strong planning and organisational skills to manage multiple operations and stores simultaneously Ability to problem-solve effectively under pressure This is a wonderful opportunity for a candidate who is looking to establish themselves in a secure environment with fewer after hours commitments. Market-related remuneration will be on offer to the successful candidate.

Job title: Sous Chef Location: Groblersbrug Salary : R18 000 – R25 000 Live-in position / Accommodation provided Job Duties: Oversee the culinary operations of the hotel Responsible for menu planning, food preparation, and kitchen management Lead and train kitchen staff Ensure high standards of food quality and presentation Maintain compliance with health and safety regulations Collaborate with other departments to create memorable dining experiences for a la carte guests Assist with special events, conferences, and themed dinners Manage budgets and inventory control Requirements: Strong leadership, creativity, and organizational skills Extensive culinary experience Passion for innovative cuisine Ability to manage kitchen operations effectively Experience maintaining food quality and presentation standards Knowledge of health and safety regulations By submitting your information and application you hereby confirm: That you have no objection to us retaining your personal information in our database for future matching/ POPI Policy. Due to the nature of the position, that we can do an ITC check if our client is interested in your CV. That the information you have provided to us is true, correct, and up to date. That you agree to submit a food portfolio with your application. Please include a copy of your most recent payslip together with your CV when applying for this position. PLEASE NOTE: Correspondence will only be conducted with shortlisted candidates. Should you not hear from us within 30 days, please consider your application unsuccessful.

Sous Chef. World Class ultra 5* Game Lodge Limpopo Requirements. – Diploma or other formal qualification in Culinary Arts – Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment – Proven leadership experience managing kitchen brigades We are looking for an experienced Sous Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations. The Sous Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners. Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine. Budget management and inventory control are also key responsibilities. 2. Key Performance Areas of this position include: – Stay up to date with changes in industry standards, policies, and best practices – Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams – Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team – Ensure all food prepared and served, presentation, and service according to standards – Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade – Maintain an organised system for cyclical menus, recipes, and kitchen documentation – Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously – Ensure compliance with all food safety, hygiene, security, and health & safety legislation and internal policies – Monitor, manage, and motivate kitchen staff during preparation and service – Assist with stock control, ordering, food costing, and wastage management – Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience – Train, mentor, and develop junior chefs to maintain high performance and consistency 3. Competencies required: – Excellent spoken and written English comprehension – Working knowledge of Microsoft Office – Strong understanding of food costing, stock control, and wastage management – Professional conduct with reliable and responsible personal habits – Strong leadership ability with the capacity to perform under pressure – Valid driver's license – Sound knowledge of Food & Beverage service principles Salary R 22 000 – R 25 000 per month including accommodation. Apply for this Position Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.