Duties: Assist the Sous Chef with kitchen management Supervise food preparation and service quality Ensure recipes and plating standards are followed Monitor hygiene and cleanliness standards Assist with stock rotation and inventory control Train and support junior kitchen staff Ensure kitchen stations are fully prepared for service Monitor food wastage and portion sizes Assist with banqueting and events preparation Maintain efficient communication between kitchen sections Requirements: Grade 12 A formal culinary qualification Food preparation and cooking skills Team supervision Time management Kitchen organisation Hygiene management Inventory handling Basic food costing Communication skills Problem-solving under pressure