Found Description
Minimum Qualifications
- Grade 12 (Matric).
- Professional Chef Qualification, Diploma, or Certificate in Culinary Arts from a recognised institution.
Experience
- Minimum of 3–5 years' experience as a Sous Chef or Senior Chef de Partie in a 4-star or 5-star lodge, hotel, or fine dining establishment .
- Experience in luxury hospitality and high-volume food production.
- Proven experience leading and developing kitchen teams.
- Experience with stock control, ordering, and food cost management.
Skills & Competencies
- Strong culinary knowledge and cooking techniques.
- Excellent leadership and team management skills.
- Creativity and passion for food presentation.
- Strong organisational and time management abilities.
- Excellent communication and interpersonal skills.
- Ability to work efficiently under pressure.