Assistant Kitchen Manager / Sous Chef

Responsibilities Supervise and coordinate kitchen staff in food preparation and service Lead kitchen operations in the absence of the Head Chef Maintain stock levels, place orders, and manage supplier relationships Ensure compliance with health, hygiene, and safety standards Assist with menu planning and execution, incorporating seasonal/local ingredients Monitor portion control and food cost management Train junior kitchen team members and promote a culture of excellence Participate in lodge functions and special event catering Requirements Formal culinary training (e.g., City & Guilds, SA Chefs Academy, HTA School of Culinary Art) Minimum 35 years experience in a lodge, hotel, or fine dining environment Strong leadership and organizational skills Passion for sustainable, locally-inspired cuisine Ability to work under pressure in a fast-paced kitchen Proficiency in kitchen administration and basic computer skills Flexible schedule, including weekends and holidays

Location: warmbaths, Limpopo, ZA

Posted Date: 8/17/2025