Work-Force
Posted recently. Role: Sous Chef. Location: Ermelo, Mpumalanga. The team is hiring and seeks a candidate who can step in and deliver from week one.
The Role
The organisation is investing in its Ermelo operation, and this Sous Chef position reflects that commitment. The successful candidate will work across the hospitality jobs function and contribute to the wider Mpumalanga business.
Importantly, 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.
Quality is everyone’s job. Whether the Sous Chef is processing a transaction, supporting a colleague or handling a customer query, the standard expected in Mpumalanga is consistently high and consistently fair.
Diversity and Inclusion
On top of that, the organisation is committed to transformation and equal opportunity. Hiring is on merit, and applications are actively encouraged from women, youth, people with disabilities and other historically disadvantaged groups in line with the Employment Equity plan and B-BBEE objectives.
Inclusive hiring extends through onboarding and into how teams operate every day. Respectful, fair conduct is expected from every team member in Ermelo.
Practical steps back the words. Structured EE reporting, transformation initiatives and learnership programmes give real opportunities to candidates from across Mpumalanga.
The Environment
On top of that, 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.
Health, safety and well-being are taken seriously. Current policies and procedures are maintained, and the Ermelo site adheres to the standards expected of a responsible South African employer.
A respectful, professional environment is the standard in Mpumalanga. Bullying, harassment and unfair conduct have no place here, and managers are trained to act decisively when concerns are raised.
Key Outputs
- Maintain cleanliness in front-of-house and back-of-house areas
- Promote menu items, daily specials and loyalty programmes
- Comply with food safety, hygiene and health regulations at all times
- Respond promptly to guest requests, complaints and special needs
- Train casual staff on service standards and SOPs
- Operate point-of-sale systems and reconcile end-of-shift takings
Who We’re Looking For
- Ability to remain calm and gracious under pressure
- Team player who can work collaboratively across departments
- Physically able to stand for long periods in a fast-paced environment
- Willing to follow the company’s uniform and grooming policy on shift
- Strong customer service orientation and warm guest interaction
- Awareness of tourism grading and quality expectations
- Computer literacy and experience with POS systems
If your CV speaks to the points above, this role is worth a closer look.