Work-Force
This is a current vacancy. We believe great workplaces are built on great people. We are looking for a Sous Chef in Uitenhage, and we encourage applicants from across Eastern Cape to consider this opportunity.
What This Role Involves
The organisation is investing in its Uitenhage operation, and this Sous Chef position reflects that commitment. The successful candidate will work across the hospitality jobs function and contribute to the wider Eastern Cape business.
In addition, the organisation keeps reporting lines clean and expectations realistic. Performance is measured against a small, agreed set of metrics, and there are no surprise yardsticks for the Sous Chef taking on this position.
Internal documentation, process notes and shared playbooks make it easier for the Sous Chef to step into the hospitality jobs workflow quickly. Institutional knowledge is well-organised, so people are not reinventing the wheel from one week to the next.
The Environment
Notably, the environment is service-led and people-centred. Expect varied hours, a high tempo during peaks, and a team culture built on hospitality and pride in the guest experience.
Beyond that, the role is intended to operate under the hiring organisation’s workplace conduct, health and safety policies in Eastern Cape.
Health, safety and well-being are taken seriously. Current policies and procedures are maintained, and the Uitenhage site adheres to the standards expected of a responsible South African employer.
Why This Role
Few roles let you see the impact of your work as quickly as this one. Every shift, project and decision in Uitenhage contributes to real outcomes for clients and colleagues across the hospitality jobs space in Eastern Cape.
Career development may be available depending on the role, business needs and the hiring organisation’s policies.
Notably, the package, working arrangements and any available support will be confirmed by the hiring organisation for this vacancy.
Key Outputs
- Support events, banquets and conference operations
- Maintain cleanliness in front-of-house and back-of-house areas
- Operate point-of-sale systems and reconcile end-of-shift takings
- Maintain the required hygiene and uniform standards in line with safety and service policy during all shifts
- Comply with food safety, hygiene and health regulations at all times
- Promote menu items, daily specials and loyalty programmes
- Coordinate with kitchen, housekeeping and front-office teams
- Prepare and present food in line with kitchen recipes and standards
Candidate Profile
- Strong customer service orientation and warm guest interaction
- Awareness of tourism grading and quality expectations
- 1-3 years’ experience in a similar hospitality environment
- Able to remain on duty for the essential standing and service tasks, with reasonable accommodation where applicable
- Sound knowledge of food safety and HACCP principles
- Team player who can work collaboratively across departments
If most of these boxes are ticked, you are encouraged to put your name forward.