Executive Sous Chef

Dixie Recruitment; KwaZulu-Natal; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury hospitality company in KwaZulu-Natal is looking for an Executive Sous Chef to support the Executive Chef in managing kitchen operations at a Big 5 safari lodge. The role includes overseeing food quality, supervising a culinary team, and ensuring compliance with five-star standards. Candidates should have proven experience in luxury dining environments, strong culinary skills, and the ability to lead effectively. Commitment to food safety and kitchen administration is essential, along with the capability to work flexible hours.

Qualifications

• Proven experience as an Executive Sous Chef or Senior Sous Chef in a luxury environment.
• Strong all-round culinary skills in modern and traditional cuisine.
• Sound knowledge of food costing, stock control, and kitchen administration.

Responsibilities

• Support the Executive Chef in daily kitchen operations management.
• Supervise food preparation to ensure quality and presentation standards.
• Lead, train, and motivate kitchen staff, maintaining discipline standards.

Skills

Leadership

Food quality management

Team management

Culinary skills

Food safety standards

Job description

LIVE-IN ON SITE ROLE

We are seeking an experienced Executive Sous Chef to support the Executive Chef in managing all kitchen operations at a luxury Big 5 safari lodge. As second-in-command, this role is responsible for ensuring consistent food quality, smooth daily kitchen operations, and the development and supervision of a skilled culinary team, in line with five-star lodge standards.

Minimum Requirements

• Proven experience as an Executive Sous Chef or Senior Sous Chef in a luxury hotel or lodge environment
• Strong all-round culinary skills with experience in modern and traditional cuisine
• Previous experience in a five-star or luxury hospitality kitchen
• Sound knowledge of food costing, stock control, and kitchen administration
• Strong leadership, communication, and team Mateo
• Thorough understanding of health, hygiene, and food safety standards
• Ability to work long hours, weekends, and public holidays

Duties

• Support the Executive Chef in Vegetable day-to-day management of kitchen operations
• Supervise food preparation and production to encourage quality, consistency, and presentation standards
• Ensure adherence to recipes, portion control, and plating guidelines
• Lead, train, and motivate kitchen staff, maintaining discipline and grooming standards
• Oversee cleanliness, hygiene, equipment use, and food safety compliance
• Assist with menu planning, costing, and seasonal menu development
• Monitor food costs, stock levels, and wastage
• Step into the role of Executive Chef when required