Sous Chef – Lead Kitchen Excellence & Banquets

Edge Executives; Burgersfort; Sur place; ZAR 300 000 - 380 000; Plein temps

Avantages offerts par ce poste

Competitive remuneration

Growth opportunities

Supportive work environment

Résumé du poste

Edge Executives in Limpopo is seeking a dedicated Sous Chef to support the culinary team in daily kitchen operations across service areas. You will assist the Executive Chef, oversee dish execution during service, and ensure consistent quality, presentation, and portion control.

With 4–7 years of relevant experience, you will lead, mentor, and develop staff while maintaining hygiene, safety, and HACCP standards.

Qualifications

• 4 to 7 years of relevant experience in a similar role.
• Strong leadership and team management skills.
• Excellent communication abilities.
• Good time management and ability to work under pressure.
• Proficiency with kitchen management tools and systems.

Responsabilités

• Assist the Executive Chef in managing daily kitchen operations across service areas.
• Prepare and oversee execution of dishes during service.
• Ensure consistency in food quality, presentation, and portions.
• Coordinate efficient kitchen service during peak periods.
• Take responsibility for the kitchen in the absence of the Executive Chef.
• Supervise, guide, and support kitchen staff.
• Assist with training, mentoring, and performance management.
• Adhere to SOPs, hygiene, safety, and HACCP standards.
• Assist with stock ordering, receiving, verification.
• Monitor waste and support cost-control initiatives.
• Maintain efficient production and workflow.
• Conduct routine checks on food storage, handling, cleanliness, and safety.
• Support banqueting and large-scale events.

Connaissances

Leadership

Team management

Communication

Time management

HACCP awareness

Description du poste

Edge Executives in Limpopo is seeking a dedicated Sous Chef to support the culinary team in daily kitchen operations across service areas. You will assist the Executive Chef, oversee dish execution during service, and ensure consistent quality, presentation, and portion control.

With 4–7 years of relevant experience, you will lead, mentor, and develop staff while maintaining hygiene, safety, and HACCP standards.