Sous Chef (Kirkmans Kamp)

Andbeyond; Mbombela; On-site; ZAR 300 000 - 450 000; Full time

Job summary

A leading company in the hospitality sector is seeking an experienced sous chef to uphold kitchen hygiene standards, train staff, and ensure high-quality food service. The ideal candidate will possess creativity, strong culinary skills, and a passion for guest satisfaction. Join a dynamic team focused on sustainability and excellence in food service.

Qualifications

• At least 4+ years of Chef experience as a sous chef in a five-star lodge or hotel.
• Proven ability to cost menus and control stock with tangible references.

Responsibilities

• Responsible for training chefs & implementing kitchen standards.
• Manage stock controls and stock rotation effectively.
• Ensure all food going out to guests is checked.

Skills

Knowledge of various cooking methods

Creativity

Time-management skills

Decision-making ability

Dietary knowledge

Handles pressure professionally

Ability to mentor and train staff

Education

Formal qualification

Tools

Excel

Word

Job description

Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single '&Beyonder' makes a huge difference to our success and our contribution to the world, regardless of their role or function.

KEY OUTPUTS

1. Kitchen Hygiene standards set
2. Responsible for training chefs & implementing kitchen standards.
3. Continual assessment of areas for improvement relating to Food and Beverage.
4. Abide by the Menu set according to Food Styling Guide and approved by &Beyond Food Fundi
5. Work with Executive / Head Chef to ensure the effective completion of your Chef Academy training.
6. Stay up to date with 'What's Hot & What's Not' for & Beyond Food
7. Through the Tummy of the Guest Bops
8. Creative Bush Banqueting according to Food Styling Guide
9. Proactive Maintenance
10. Maintain good communication with all chefs, including the Executive Chefs, Heads of Department, Lodge Manager, and Suppliers
11. Manage stock controls and stock rotation effectively
12. Assist with management and control of food orders, storerooms, fridge, and deep freezers
13. Ensure all food going out to guests is checked

QUALIFICATIONS / SKILLS

• Knowledge of various cooking methods, ingredients, and procedures
• Computer literate with good knowledge of Excel and Word
• Familiarity with industry’s best practices
• Ability to execute instructions from the Executive Chef or Lodge Manager
• Creativity
• Time-management skills
• Decision-making ability
• Dietary knowledge
• Handles pressure professionally
• HACCP (FIFO, etc.)
• Ability to work well with other chefs
• Versatility in pastry, hot, and cold sections
• Ability to mentor and train staff
• Valid RSA Driver’s Licence

PERSONAL CHARACTERISTICS

• Good interpersonal skills
• Sense of urgency
• Passionate about guest delight
• Attention to detail
• Diligence and self-motivation to meet deadlines
• Willingness to share information and inspire others

PREVIOUS WORK EXPERIENCE REQUIRED

• At least 4+ years of Chef experience as a sous chef in a five-star lodge or hotel
• Proven ability to cost menus and control stock with tangible references
• Formal qualification

Please speak to your manager before making your application. We reserve the right not to make an appointment.