Skills & Experience
– A minimum of 5 year’s work experience –
ideally 2 years as a trainee and in a wellrecognized five-star hotel or world class lodge,
as an assistant manager
– Exceptional Food and Beverage knowledge
– Financial management ability
– A hardworking, co-operative manner
– High standards of service excellence and a
passion for the industry
– Attention to detail
– Exceptional English and a second language
would be preferable
– Good computer literacy
– Excellent management ability and
communication skills
– A clear understanding of basic labour law and
disciplinary procedures
– A developmental approach to staff
– Assertiveness, patience and good
organizational skills
– Understanding of housekeeping and
maintenance procedures
– An awareness of developments within the food
and lodge industries, as well as international
trends in hospitality

Key Responsibilities 
 
The main role of the Senior Sous Chef is to be fully 
responsible for the management of the kitchen 
under the Head Chef, in line with the 
Standard of Excellence and SOPs.  
– The senior Sous Chef would assume 
responsibility for the kitchen in the absence of 
the Head Chef.  
– Management of sections of the kitchen and 
staff canteens.  
– Ensuring the ultimate food experience for the 
guests, in line with the food concept of the 
lodge. 
– Effective guest interaction to enhance guest 
experiences.  
– Supervise the quality of food produced and 
served in a hygienic manner.  
– Designing of menu – follow and implement 
new food concept.  
– Monitoring the quality and care of equipment 
and products – minimising breakage. 
– Administration of orders to minimize shortages 
and wastage. 
– Handover responsibilities and requests to the 
next shift coming on duty and ensure that a 
handover is received from previous shift, when 
coming on duty.  
– Where applicable: preparation of pastry items 
to standards, that include, breads; 
croissants; Danish pastries; ice-creams; 
sorbets; cakes; biscuits and desserts.  
 
  
Key Responsibilities 
 
– Strategic management of food to reduce 
waste, such as portion control and stock 
rotation.  
– Implement and maintain Health and Safety 
procedures, such as cleanliness and hygiene of 
the kitchen kept in the highest standard. 
– Communication with departmental teams to 
ensure that guest needs are met, and 
operations run effectively. 
– Focus on skills and knowledge development of 
staff. 
– Contribute towards the sustainability 
operations of the lodge, operating within lodge 
environmental parameters and constantly 
looking for ways to further ‘green’ lodge 
operations 
– Active participation in and effective 
communication and support of 
conservation message and purpose. 
– All roles at may be required to perform 
other tasks as reasonably requested from time 
to time and as required by the business and/or 
operation. We foster a culture of 
collaboration, and with this a support of the 
multi-skilling of staff.

About the Role

We are seeking an experienced Senior Sous-Chef to join our kitchen team at Bright Placements (PTY) Ltd in Mpumalanga. As a key member of our culinary team, you will be responsible for assisting the Executive Chef and overseeing daily kitchen operations.

Key Responsibilities

• Assist the Executive Chef with menu planning and preparation
• Oversee daily kitchen operations, including food preparation, cooking, and presentation
• Train and supervise junior staff members, ensuring adherence to labour legislation and company policies
• Maintain high standards of hygiene and cleanliness in the kitchen
• Ensure compliance with safety procedures and firefighting protocols
• Participate in maintaining a clean and organized kitchen environment

Requirements

• Minimum of 3-5 Years of cooking experience in a medium sized kitchen, in a similar environment
• Understanding of kitchen procedure and timing requirements, able to plan accordingly
• Wide food knowledge, able to design menus
• Awareness of dietaries
• Ability to train and oversee staff
• Sound knowledge of labour legislation
• Passion for the industry and willingness to grow
• Ability to receive feedback
• Understanding of hygiene protocols and equipment
• Sound knowledge of cleaning methods and products
• Knowledge of safety procedures and the use of firefighting equipment
• First Aid training (provided by company)
• Good communication skills

Qualifications

• Formal education/certifications not specified

Salary & Benefits

Salary: [Salary amount] per annum, plus [benefits, if applicable]

Note: As no salary or benefits information was provided in the original job description, this section is left blank.