The Assistant Senior Chef is responsible for directing food preparation in a Kitchen. This will involve a large degree of managing and supervising other Kitchen staff. You will be required to act in the Head Chef’s absence and to ensure that the kitchen run in the same professional manner when the Head Chef is not on duty.


  • Assist in the delegation of daily responsibilities & duties
  • Assist in monitoring that all junior chefs are completing all the allocated duties within the designated working hours
  • To understand the financial status of the department on a weekly basis ensuring that products are used in the most economical & cost-effective way which will ensure that the kitchen team operate in line with budgeted expenditure
  • Final plated dishes are done according to agreed presentation methods and served at the correct temperature to ensure maximum guest satisfaction
  • Menu adaptation, taste checks and rotational issuing of ingredients to ensure maximum freshness
  • Responsible for the checking of all stock items deliveries against delivery invoices.
  • Responsible for the staff food rotational menu in the River & Village Canteens ensuring that meals are prepared according to the allocated recipes and standards of serving.

  Team Support & Product Knowledge

  • Sound knowledge of food preparation and kitchen hygiene.
  • Sound knowledge and understanding of all dietary and religious requirements.
  • Good knowledge and understanding of stock procedures and control.
  • Good knowledge of product and supply.
  • Sound knowledge of planning, budgeting and departmental administration.
  • Good knowledge of creating, implementing and maintaining written control documents and training manuals.
  • Excellent attention to detail, excellent hygiene principles.
  • Guest focus philosophy, living the company brand and driving the company experience.
  • Excellent communication skills (written and verbal), practicing honest communication.
  • Team player with positive attitude, enthusiasm and emotional control.
  • Excellent time management and self-discipline, interpersonal & problem-solving skills.
  • Proactive, use initiative and creative flair when required.
  • Committed and loyal, adaptable and flexible.
  • Must work accurately under pressure.
  • People skills – tolerance, patience and care.
  • Leadership skills with passion for development and skills transfer


  • Grade 12 / NQF Level 4 (essential)
  • Excellent grasp of the English language & communication skills (essential)
  • 5 years of Hospitality experience & 1 years of Assistant Senior Chef / Sous Chef experience (essential)
  • Qualification from a reputable culinary institution preferred
  • A quick innovative thinker with great people skills, diplomacy and able to remain focused but professional.
  • South African citizen or valid work permit


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