Junior Sous Chef

Minimum Qualifications and Experience: Formal culinary qualification e.g., Professional Cookery Diploma or similar. 35 years experience in a fine dining or 5-star kitchen, with at least 12 years in a Chef de Partie or Junior Sous Chef role . Knowledge of modern cooking techniques and plating. Previous lodge or remote location experience is highly advantageous . Computer literacy (basic stock and kitchen software knowledge helpful). Key Skills & Attributes: Passionate about food and guest experience. Excellent communication and leadership skills. Calm under pressure with strong problem-solving abilities. Ability to work long hours and adapt to lodge lifestyle. A team player who is proactive and highly organized.

Location: Grahamstown, ZA

Posted Date: 7/11/2025