Sous Chef Vacancy – Limpopo | 4-Star Nature Reserve & Spa

A prestigious 4-Star Nature Reserve & Spa in Limpopo is seeking an experienced and passionate Sous Chef to join its dynamic culinary team. This is an exciting opportunity for a driven hospitality professional who thrives in a fast-paced kitchen environment and has a passion for delivering exceptional dining experiences. The successful candidate will play a key leadership role in supporting the Executive Chef while ensuring that the kitchen operates efficiently, maintains the highest food quality standards, and consistently exceeds guest expectations.

The ideal candidate will have a strong background in professional cookery, excellent supervisory skills, and the ability to lead and motivate kitchen staff. Creativity, attention to detail, and sound knowledge of food costing and stock control are essential. This role requires an individual who can remain calm under pressure, manage multiple kitchen sections effectively, and maintain strict hygiene and safety standards at all times.

Essential Requirements

• Grade 12 Certificate
• 3-Year Diploma in Professional Cookery
• Minimum 2 years’ experience in a kitchen supervisory role
• Own reliable transport
• Ability to work effectively under pressure
• Strong leadership and communication skills
• Knowledge of food costing and stock control

• Creative flair for menu and dish development

Knowledge & Skills

• Kitchen and restaurant operations
• Food preparation and presentation
• Staff supervision and development
• Stock management and inventory control
• Hygiene and food safety regulations
• Training and coaching of kitchen staff
• Quality assurance and service standards

Key Responsibilities

• Deputies for the Executive Chef when required
• Ensure all chefs are informed of daily operational requirements
• Oversee daily mise-en-place preparation
• Conduct daily and monthly stock takes
• Manage stock ordering, issuing, and control
• Maintain appropriate stock levels and quality standards
• Enforce fair discipline within the kitchen team
• Manage staff rosters, attendance, and leave schedules
• Ensure compliance with hygiene and safety regulations
• Report and follow up on maintenance issues
• Maintain effective communication between kitchen and restaurant teams
• Ensure correct orders are prepared and delivered
• Verify quality, presentation, quantity, and temperature of all dishes
• Conduct ongoing on-the-job training and development
• Continuously update culinary knowledge and skills
• Manage all sections of the kitchen when required
• Perform additional duties delegated by the Executive Chef

Salary: Market Related

Start Date: ASAP