Sous Chef
Full-time
Bright Placements (PTY) Ltd
Minimum Requirements
Qualifications
Technical Skills
Core Competencies
Personal Attributes
Key Performance Indicators (KPIs)
Working Conditions
- Diploma or Certificate in Culinary Arts, Professional Cookery, or Hospitality Management.
- Minimum 5 years’ experience in a professional kitchen environment.
- At least 2–3 years’ experience as a Sous Chef, Senior Chef de Partie, or similar supervisory role.
- Previous experience in a luxury hotel, lodge, corporate catering environment, mining camp, resort, or high-end restaurant advantageous.
- Experience preparing meals for executive guests, VIP functions, or corporate events advantageous.
- Experience working in African hospitality environments will be beneficial.
Qualifications
- Formal culinary qualification from a recognised institution.
- Food Safety / HACCP certification advantageous.
- First Aid certification advantageous.
Technical Skills
- Strong culinary knowledge across various international cuisines.
- Excellent food preparation and presentation skills.
- Ability to produce high-quality meals consistently.
- Knowledge of food safety standards and hygiene practices.
- Understanding of stock control and food costing principles.
- Ability to work with limited supervision and meet strict deadlines.
Core Competencies
- Strong leadership and teamwork abilities.
- Excellent attention to detail.
- High standards of food quality and presentation.
- Strong organisational and time-management skills.
- Ability to work under pressure in a fast-paced environment.
- Professional communication skills.
- Problem-solving and decision-making abilities.
Personal Attributes
- Professional and well-presented.
- Passionate about culinary excellence.
- Reliable, disciplined, and hardworking.
- Strong sense of responsibility and accountability.
- Discreet and trustworthy when working with senior executives.
- Adaptable and culturally aware.
- Positive attitude with a willingness to support and develop others.
Key Performance Indicators (KPIs)
- Consistent delivery of high-quality meals.
- Executive and guest satisfaction levels.
- Compliance with food safety and hygiene standards.
- Effective kitchen organisation and efficiency.
- Food wastage and cost control.
- Accuracy of stock management.
- Successful delivery of corporate events and functions.
- Team performance and development.
Working Conditions
- Based at a mining operation in Zambia.
- Responsible for corporate catering services for senior management, executives, and VIP guests.
- May involve residential/live-in arrangements depending on site location.
- Requires flexibility to work weekends, evenings, and special functions when required.
- Fast-paced kitchen environment requiring high attention to detail and professionalism.
- Must be comfortable working in a remote-site environment.
Vacancy posted 13 hours ago
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