Sous Chef

Dante Personnel Recruitment (Pty) Ltd; Tzaneen; On-site; ZAR 180,000 - 280,000; Full time

Benefits offered by this job

In-house accommodation

Job summary

Dante Personnel Recruitment (Pty) Ltd is seeking an experienced Sous Chef in Tzaneen, Limpopo to support kitchen operations, food preparation, staff supervision and high culinary standards. The role demands five years in a four- or five-star setting, plus a relevant culinary qualification, strong leadership and excellent communication.

Expect a busy environment with flexible hours. Responsibilities include overseeing daily kitchen tasks, training staff, menu development, stock and cost control,

Qualifications

• Minimum five years' experience in a four- or five-star hotel, lodge or resort.
• Strong knowledge of food preparation, food safety and kitchen operations.
• Good leadership, organisational and communication skills.

Responsibilities

• Assist the Head Chef with daily kitchen operations.
• Supervise kitchen staff and ensure consistent food quality and presentation.
• Oversee food preparation, portion control and plating.
• Assist with menu planning and recipe development.
• Monitor stock levels, food costs and wastage.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Maintain a clean, organised and efficient kitchen.
• Assist with staff training and scheduling.

Skills

5+ years hospitality experience

Food safety knowledge

Leadership

Communication skills

Flexible hours

Education

Culinary qualification

Job description

Location: Tzaneen, Limpopo
Salary: Market-related
Benefit: In-house accommodation available
An established hospitality resort is seeking an experienced Sous Chef to assist with kitchen operations, food preparation, staff supervision and maintaining high culinary standards.
Minimum requirements:

• At least five years' relevant experience in a four- or five-star hotel, lodge or resort.
• Relevant culinary qualification.
• Strong knowledge of food preparation, food safety and kitchen operations.
• Good leadership, organisational and communication skills.
• Ability to work under pressure and flexible hours.

Key Responsibilities

• Assist the Head Chef with daily kitchen operations.
• Supervise kitchen staff and ensure consistent food quality and presentation.
• Oversee food preparation, portion control and plating.
• Assist with menu planning and recipe development.
• Monitor stock levels, food costs and wastage.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Maintain a clean, organised and efficient kitchen.
• Assist with staff training and scheduling.