Sous Chef

Wild Dreams Hospitality; Magaliesburg; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Wild Dreams Hospitality in Hartbeespoort/Brits area is seeking a hands-on cook with strong leadership to join a busy, high-volume kitchen.

You will support the Head Chef in day-to-day operations, oversee food preparation, quality and plating standards, mentor staff, maintain hygiene and stock control, and help lead service in the Head Chef's absence. Immediate start available; live-out position with rostered hours (~9 per day).

Qualifications

• Prue Leith culinary qualification essential.
• Approximately three years' experience in a busy kitchen.
• Own reliable transport required.
• Strong leadership and team management ability.
• High attention to detail and consistency under pressure.
• Non-smoker preferred.
• Based in or willing to relocate to the Hartbeespoort/Brits area.

Responsibilities

• Support the Head Chef in running day-to-day kitchen operations.
• Oversee food preparation, quality, and plating standards.
• Manage and mentor kitchen staff, assisting with training where needed.
• Maintain hygiene, safety, and stock control standards.
• Step in to lead service in the Head Chef's absence.
• Help control food costs and minimise waste.

Skills

Leadership

Team management

Attention to detail

Under pressure

Education

Prue Leith culinary qualification

Job description

This is a busy, high-volume kitchen, so you'll need to be someone who works well under pressure and takes real ownership of food quality and consistency. The role suits a hands-on cook with strong leadership instincts and a genuine passion for good, honest food.

Core Criteria:

• Prue Leith culinary qualification essential
• Roughly three years' experience in a busy kitchen environment
• Own reliable transport required
• Strong leadership and team management ability
• High attention to detail and consistency under pressure
• Non-smoker preferred
• Based in or willing to relocate to the Hartbeespoort/Brits area

Core Responsibilities:

• Support the Head Chef in running day-to-day kitchen operations
• Oversee food preparation, quality, and plating standards
• Manage and mentor kitchen staff, assisting with training where needed
• Maintain hygiene, safety, and stock control standards
• Step in to lead service in the Head Chef's absence
• Help control food costs and minimise waste

This is a live out position

Roster-based hours, approximately 9 hours per day

Immediate start available