South Africa: Sous Chef – Butchery

Requirements Minimum 3 years experience in a similar role At least 2 years butchery experience in a hotel or resort Strong knife skills and portioning techniques Knowledge of HACCP and food safety standards Ability to work under pressure in a busy kitchen Responsibilities Oversee all butchery operations and production Ensure correct portioning, trimming, and quality of all meat cuts Monitor stock rotation (FIFO), usage, and ordering Maintain hygiene and safety standards in the butchery area Support menu requirements, special events, and buffets Benefits Accommodation and meals provided Flights and medical insurance included Training, development, and career growth International exposure in a 5-star resort environment To apply, please submit your CV, passport copy, and a recent photograph.