1. Kitchen Leadership & Operations

• Assist the Head Chef with the daily management and smooth operation of the kitchen.
• Supervise and coordinate kitchen staff, particularly the braai, grill and meat preparation stations.
• Assist with menu planning, recipe development, food costing and portion control.
• Ensure all dishes are prepared and presented according to established quality standards.
• Act as the Head Chef in their absence when required.
• Train, mentor and develop junior kitchen staff on cooking techniques, food preparation and kitchen procedures.
• Coordinate kitchen activities during busy service periods and large-scale events.

2. Braai & Grill Specialisation

• Take responsibility for the preparation and cooking of meat across the braai and grill stations.
• Demonstrate expert knowledge of preparing, seasoning and cooking beef, lamb, pork, chicken, game meat and wors.
• Master various cooking methods, including open-flame braai, charcoal braai, gas grill, Weber and spit braai.
• Manage grilling temperatures and cooking times to achieve consistent quality, tenderness and flavour.
• Oversee meat ageing, preparation, butchery, portioning and marinating processes.
• Prepare and execute large-scale braais and specialised meat menus for guests and events.
• Ensure correct cooking temperatures and food-safety standards are maintained at all times.
• Assist with the development of signature braai and grill dishes.

3. Food Quality & Presentation

• Maintain consistently high standards of food quality, taste, presentation and portion control.
• Inspect meat and other ingredients to ensure freshness and quality.
• Ensure all food is prepared according to recipes, specifications and guest expectations.
• Monitor wastage and implement measures to minimise food costs.
• Provide input into menu improvements and new braai/grill offerings.

4. Hygiene, Health & Safety

• Maintain excellent standards of kitchen hygiene, cleanliness and sanitation.
• Ensure compliance with food safety, occupational health and safety requirements.
• Ensure correct storage, handling and temperature control of meat and other food products.
• Monitor cleaning schedules and ensure kitchen equipment is properly maintained and sanitised.
• Promote safe working practices among all kitchen staff.

5. Event & Guest Service

• Assist in planning and executing large-scale braais, lodge functions, weddings, conferences and other catered events.
• Coordinate preparation and service requirements for high-volume functions.
• Work closely with the Head Chef and front-of-house team to ensure efficient service.
• Respond professionally to guest feedback and special dietary or meal requests.
• Maintain a high level of professionalism when interacting with guests.

QUALIFICATIONS & EXPERIENCE

• Culinary Diploma, Certificate or equivalent professional culinary qualification.
• Minimum 3–5 years' experience as a Sous Chef, Senior Chef or equivalent kitchen leadership position.
• At least 2 years' proven experience specialising in braai, grilling or open-fire cooking.
• Proven experience with beef, lamb, pork, chicken, game and other meat products.
• Experience in a lodge, hotel, restaurant or hospitality environment.
• Experience in event catering and large-scale braais.
• Strong knowledge of meat preparation, ageing, butchery, marinating and portion control.
• Knowledge of food safety, hygiene and health & safety requirements.
• Strong leadership, communication and team-management skills.
• Ability to work under pressure and maintain high standards during busy service periods.

KEY COMPETENCIES

Braai & Grill Expertise | Meat Preparation | Kitchen Leadership | Menu Planning | Food Costing | Team Supervision | Food Safety | Quality Control | Event Catering | Time Management | Communication | Attention to Detail

closing date: 22-09-2026