Sous Chef (Kirkmans Kamp)

andBeyond Travel; Mpumalanga; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading company in the hospitality sector seeks a Sous Chef to uphold kitchen standards and enhance guest experiences. The ideal candidate will have extensive culinary expertise, strong leadership skills, and a passion for quality. Responsibilities include training staff, managing food quality, and ensuring adherence to hygiene standards. This role is essential for maintaining the high standards of service expected in a five-star environment.

Qualifications

• Minimum of 4+ years as a sous chef in a five-star lodge or hotel.
• Proven ability to cost menus and control stock.

Responsibilities

• Set kitchen hygiene standards and train chefs.
• Manage stock controls and ensure food quality.
• Create Bush Banqueting dishes according to guidelines.

Skills

Knowledge of various cooking methods

Creativity and innovation

Strong time-management skills

Effective decision-making abilities

Ability to handle pressure professionally

HACCP certification

Education

Formal culinary 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, along with caring for the sustainability of our communities and environment. Every single '&Beyonder' makes a significant difference to our success and our contribution to the world. For this reason, we select '&Beyonders' very carefully—they are the strength and future of this company.

Key Outputs

1. Set kitchen hygiene standards
2. Responsible for training chefs & implementing kitchen standards
3. Continuously assess areas for improvement relating to Food and Beverage
4. Adhere to the menu set according to the Food Styling Guide and approved by &Beyond Food Fundi
5. Work with the Executive/Head Chef to ensure the effective completion of your Chef Academy training
6. Stay updated with 'What’s Hot & What’s Not' for &Beyond Food
7. Ensure quality control through the 'Tummy of the Guest Bops'
8. Create Bush Banqueting dishes according to the Food Styling Guide
9. Proactive maintenance of kitchen equipment and facilities
10. Maintain good communication with:
    • All chefs, including the Executive Chefs
    • Heads of Department
    • Lodge Manager
    • Suppliers
11. Manage stock controls and stock rotation effectively
12. Assist with management and control of food orders, storerooms, fridges, and deep freezers
13. Ensure all food served to guests is checked for quality and safety

Qualifications/Skills

1. Knowledge of various cooking methods, ingredients, and procedures
2. Proficient in computer skills, including Excel and Word
3. Familiarity with industry’s best practices
4. Ability to follow instructions from the Executive Chef or Lodge Manager
5. Creativity and innovation
6. Strong time-management skills
7. Effective decision-making abilities
8. Knowledge of dietary requirements
9. Ability to handle pressure professionally
10. HACCP certification (FIFO, etc.)
11. Ability to work well with other chefs
12. Versatility across pastry, hot, and cold sections
13. Ability to mentor and train staff
14. Valid RSA Driver’s License

Personal Characteristics

1. Good interpersonal skills
2. Sense of urgency
3. Passionate about guest satisfaction
4. Attention to detail
5. Diligent and self-motivated to meet deadlines
6. Willingness to share knowledge and inspire others

Previous Work Experience Required

1. Minimum of 4+ years as a sous chef in a five-star lodge or hotel
2. Proven ability to cost menus and control stock, supported by references
3. Formal culinary qualification

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