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Job Summary
We are looking for a passionate and driven Junior Sous Chef to help deliver world-class service, award-winning cuisine, and memorable guest experiences across our conference & events, room service, bars, restaurants, and lounge. Key Responsibilities Assist in managing daily kitchen operations, ensuring culinary service standards are consistently met Work closely with the Sous Chef to manage team performance, conduct, and development Contribute to menu planning, including costing, food consumption estimates, and procurement Ensure all kitchen stations are prepared, fully stocked, and operate efficiently during service Maintain exceptional guest experiences through quality, consistency, and personalised attention Lead and support the kitchen team, ensuring smooth operations across all sections, including the pastry kitchen Uphold the highest standards of food quality, presentation, and consistency Oversee inventory management, ordering, and budget control within the kitchen and pastry department Provide mentorship, training, and guidance to kitchen staff to support their growth and development Act as second-in-command in the absence of the Sous Chef Ensure compliance with all food safety, hygiene, and health & safety regulations Requirements Matric Certificate Culinary Diploma 2–3 years’ experience in a similar role within a busy, upmarket establishment Ability to work flexible shifts, including evenings, weekends, and public holidays Skills & Competencies Strong communication and interpersonal skills Ability to collaborate effectively with multiple departments High level of accuracy, attention to detail, and commitment to quality Strong planning, delegation, and organisational abilities Results-driven mindset with the ability to perform under pressure Creative flair with a passion for culinary excellence
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