Concierge; Wine Estate Brackenfell

Job Summary

Wine Estate close to Stellenbosch / Brackenfell area is looking for Junior Sous Chef who will manage a specific kitchen station preparing, cooking, and presenting dishes according to established standards. Ensuring food safety and hygiene. Key duties include overseeing mise en place; maintaining HACCP standards; managing inventory for their station, assisting with training junior staff and supporting the Sous Chef or Head Chef in kitchen management.

• Oversee mise en place;
• Maintain HACCP standards;
• Manage inventory for their station;
• Assist with training junior staff;
• Support the Sous Chef or Head Chef in kitchen management.

• Formal culinary training;
• Several years of experience in high‑volume kitchens;
• Excellent culinary skills and strong understanding of food safety regulations;
• Grade 12 Diploma or certification in Culinary Arts or Professional Cookery (or equivalent qualification);
• At least 3–5 years of experience in a professional kitchen, including 1–2 years in a supervisory chef role;
• Experience in menu planning, food costing, and kitchen operations;
• Knowledge of various cooking methods, kitchen equipment, and best practices;
• Previous experience in hospitality or restaurant management (fine dining or high‑volume kitchens preferred);
• Strong cooking and presentation skills across multiple cuisines;
• Ability to create, develop, and adjust recipes according to customer feedback and seasonal availability;
• Excellent knife skills and knowledge of portion control, plating, and consistency standards;
• Strong communication and interpersonal skills;
• Calm, organized, and efficient under pressure;
• Creativity and passion for culinary excellence;
• High standards of cleanliness and attention to detail;
• Flexibility to work evenings, weekends, and public holidays.