Sous Chef

Placements24; Queenstown (MD); On-site; USD 18,000 - 25,000; Full time

Benefits offered by this job

Accommodation provided on-site

Meals provided during working hours

Uniform provided

Professional development opportunities

Job summary

Placements24 is assisting a charming country lodge in Queenstown, Eastern Cape, SA, to recruit a dedicated Sous Chef. You will work alongside the Head Chef to create high-quality dishes that reflect local produce and international influences, while leading a kitchen team and ensuring top standards of hygiene and presentation.

The role demands strong culinary skills, a passion for food, and the ability to work under pressure.

Qualifications

• Formal culinary qualification from a recognized institution.
• 3-5 years of experience as Sous Chef or senior chef de partie.
• Strong knowledge of HACCP and food safety practices.
• Proven leadership, communication and teamwork skills.
• Ability to work under pressure and manage time efficiently.

Responsibilities

• Assist the Head Chef in planning menus and developing new recipes.
• Oversee daily kitchen operations, including food preparation, cooking and presentation.
• Supervise and mentor junior kitchen staff, ensuring adherence to recipes and standards.
• Manage inventory levels, including ordering supplies and stock takes.
• Ensure compliance with health, safety and hygiene regulations in the kitchen.
• Control food costs by minimizing waste and managing portion sizes.
• Maintain cleanliness and organization of the kitchen and equipment.
• Collaborate with the Head Chef on menu specials and seasonal offerings.
• Train new kitchen staff and ensure they follow procedures.
• Contribute to a positive and productive kitchen environment.

Skills

Leadership

Teamwork

Communication

Creativity

Education

Culinary qualification

Job description

About the Role

Our client, a charming country lodge, is seeking a talented and dedicated Sous Chef to join their culinary team in Queenstown, Eastern Cape . This is an exciting opportunity for a skilled chef to work alongside the Head Chef in a creative kitchen environment, contributing to the development and execution of high-quality dishes that showcase local produce and international influences. The ideal candidate will possess strong culinary techniques, a passion for food, and the ability to work efficiently under pressure. You will play a key role in daily kitchen operations, including food preparation, team supervision, inventory management, and maintaining the highest standards of hygiene and presentation. This position requires a proactive individual committed to culinary excellence and contributing to memorable dining experiences for the lodge's guests. You will be instrumental in upholding the lodge's reputation for exceptional food quality and service.

Key Responsibilities

• Assist the Head Chef in planning menus, developing new recipes, and ensuring consistent food quality.
• Oversee daily kitchen operations, including food preparation, cooking, and presentation.
• Supervise and mentor junior kitchen staff, ensuring adherence to recipes and cooking standards.
• Manage inventory levels, including ordering supplies and conducting stocktakes.
• Ensure compliance with all health, safety, and hygiene regulations in the kitchen.
• Control food costs by minimizing waste and managing portion sizes.
• Maintain cleanliness and organization of the kitchen and equipment.
• Collaborate with the Head Chef on menu specials and seasonal offerings.
• Assist in training new kitchen staff and ensuring they follow established procedures.
• Contribute to a positive and productive kitchen environment.

Requirements

• A formal culinary qualification from a recognized institution.
• Minimum of 3-5 years of experience as a Sous Chef or a senior chef de partie in a reputable establishment.
• Proven experience in a wide range of cooking techniques and cuisines.
• Strong knowledge of food safety and sanitation practices (HACCP).
• Excellent leadership, communication, and teamwork skills.
• Ability to work effectively under pressure and manage time efficiently.
• Experience with inventory management and cost control.
• A passion for high-quality food and creative culinary presentation.
• Ability to work flexible hours, including weekends and holidays.
• A creative and innovative approach to cooking.

Benefits

• Competitive annual salary of R .
• Accommodation provided on-site.
• Meals provided during working hours.
• Opportunities for professional development and skill enhancement.
• Uniform provided.
• A supportive and collaborative kitchen team.
• The chance to work with fresh, local ingredients in a beautiful setting.
• Potential for career advancement within the lodge.