Assistant Kitchen Manager / Sous Chef

Limpopo, South Africa

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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

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