Work-Force
A Sous Chef is needed in Mahikeng. The role focuses on consistent delivery, accurate work and clear communication across the North West operation.
The Role
An experienced Sous Chef is needed to support operations in Mahikeng. The role forms part of how the business keeps its hospitality jobs portfolio strong in North West.
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.
Stakeholders for this position include line managers, peers across the hospitality jobs team and trusted external partners. Building those relationships early makes the next twelve months in Mahikeng much easier.
Meet the Team
Crucially, the team you will be working with is fast-paced and energetic. Things move quickly across the Mahikeng office, and the people who thrive here are the ones who plan ahead, communicate openly and pick up the slack when North West operations get busy.
In addition, the team structure and working relationships for this role in Mahikeng will be explained during the hiring process.
Line management is hands-on without being heavy. Expect regular one-to-ones, honest feedback and the support needed to do good work consistently.
Our Commitment to Transformation
Crucially, the organisation is committed to fair, merit-based recruitment and equal opportunity. Applications are assessed against the published role requirements in line with applicable employment law.
Crucially, the hiring organisation’s applicable employment-equity and inclusion practices will be explained in the final vacancy details for North West.
Inclusive hiring extends through onboarding and into how teams operate every day. Respectful, fair conduct is expected from every team member in Mahikeng.
Daily Duties
- Drive guest satisfaction scores and online review ratings
- Welcome guests warmly and ensure a smooth check-in and check-out experience
- Set up rooms, function venues and outlets ahead of guest arrivals
- Maintain cleanliness in front-of-house and back-of-house areas
- Train casual staff on service standards and SOPs
- Manage stock, breakages and consumables for your section
Minimum Requirements
- Sound knowledge of food safety and HACCP principles
- Awareness of tourism grading and quality expectations
- Ability to remain calm and gracious under pressure
- Computer literacy and experience with POS systems
- Team player who can work collaboratively across departments
- Able to remain on duty for the essential standing and service tasks, with reasonable accommodation where applicable
If most of these boxes are ticked, you are encouraged to put your name forward.