Sous Chef / Junior Chef – DINOKENG

About the role

The ideal candidate will have at least 5 years of professional kitchen experience, a strong work ethic, and the ability to take ownership of the kitchen and maintain consistent food quality and standards. After an initial one‑month training and familiarisation period, the successful candidate will be expected to confidently manage the kitchen independently when required.

Key responsibilities

• Prepare and execute dishes according to the menu, recipes and quality standards.
• Excel at grill preparation and cooking, a key highlight of the menu.
• Ensure consistent portion sizes, presentation, taste and quality.
• Take responsibility for kitchen operations when working independently.
• Maintain high standards of cleanliness, food safety and kitchen hygiene.
• Assist with menu preparation, daily specials and food preparation.
• Manage kitchen stock, including receiving, rotation, storage and stock movement.
• Monitor stock levels and minimise wastage.
• Assist with regular stock takes and investigate variances.
• Work efficiently during busy service periods while maintaining quality and attention to detail.
• Communicate effectively with front‑of‑house and lodge management.
• Identify areas for process improvement.

Required profile

• Minimum 5 years’ professional kitchen experience.
• Strong grill and fire‑cooking skills.
• Ability to work independently and take full responsibility for the kitchen.
• Good understanding of stock control and food cost management.
• Reliable, organised and able to work under pressure.
• Strong attention to detail and pride in food quality.
• Team player with a positive and professional attitude.
• Hospitality or chef qualification advantageous.

Required skills

• Grill and fire‑cooking techniques.
• Stock control and inventory management.
• Food cost management.

What we offer

• Salary range R8 000 – R10 000 (depending on experience).