French Speaking Sous Chef

HotelJobs; Pongola; On-site; ZAR 420,000 - 540,000; Full time

Job summary

HotelJobs is seeking an experienced Sous Chef to join a luxury lodge in Pongola, KwaZulu-Natal. The ideal candidate will have substantial Sous Chef experience in high-volume, luxury hospitality, with hands-on leadership to support the Executive Chef and uphold exceptional food quality.

Fluent French speakers are strongly preferred. The role involves managing a busy kitchen, training staff, menu development, cost control and ensuring HACCP-compliant standards while delivering outstanding guest

Qualifications

• Culinary qualification from a recognised culinary institution.
• 3–5 years' experience in a professional kitchen; proven Sous Chef experience.
• Experience in large luxury lodges, safari lodges, hotels or high-end hospitality.
• Experience managing a sizeable kitchen brigade.
• French-speaking candidates preferred.

Responsibilities

• Assist the Executive Chef with daily kitchen operations.
• Lead and motivate the kitchen brigade for smooth service.
• Prepare high-quality dishes to luxury lodge standards.
• Oversee menus, recipes, and portion control.
• Maintain hygiene, cleanliness, and food safety.
• Train and develop junior kitchen staff.
• Assist with staff scheduling.
• Deputise for the Executive Chef when needed.
• Collaborate with lodge management and front-of-house to ensure guest experience.

Skills

Culinary leadership

Leadership

Communication

Attention to detail

Organisation

Pressure handling

Creativity

Luxury hospitality

French language advantage

Education

Culinary qualification

Job description

Job Description

We are seeking an experienced and passionate Sous Chef to join the culinary team at a luxury lodge in Pongola, KwaZulu-Natal. The successful candidate will have previous Sous Chef experience within a large, high-end lodge or luxury hospitality environment and be confident working in a professional, high-volume kitchen. The Sous Chef will support the Executive Chef in overseeing daily kitchen operations, maintaining exceptional food quality and presentation, managing kitchen staff, and ensuring consistently high culinary standards. The ideal candidate will be hands-on, organised, creative and able to lead a team effectively while remaining calm under pressure. Preference will be given to candidates who are fluent in French, with a French-speaking candidate being the first choice.

Key Responsibilities

• Assist the Executive Chef with the daily management and operation of the kitchen.
• Lead; supervise and motivate the kitchen brigade to ensure smooth service.
• Prepare and oversee the preparation of high-quality dishes to luxury lodge standards.
• Ensure consistency in food quality, presentation, flavour and portion control.
• Assist with menu planning, development and implementation.
• Ensure menus are executed according to set recipes and standards.
• Monitor food preparation and service during breakfast, lunch and dinner.
• Maintain high standards of hygiene, cleanliness and food safety throughout the kitchen.
• Ensure compliance with health and safety regulations and lodge procedures.
• Assist with stock control, ordering, receiving and storage of food products.
• Monitor food costs, wastage and portion control.
• Conduct regular checks on the quality and freshness of ingredients.
• Train; mentor and develop junior kitchen staff.
• Assist with staff scheduling and allocation of daily kitchen duties.
• Ensure all kitchen equipment is correctly maintained and used safely.
• Work closely with the lodge management and front-of-house teams to ensure an exceptional guest experience.
• Cater for special dietary requirements and guest requests where required.
• Assist with functions, special events and private dining experiences.
• Maintain accurate kitchen administration and records.
• Deputise for the Executive Chef in their absence.
• Lead by example and maintain a professional, positive and team-focused working environment.

Qualifications & Experience

• Culinary qualification from a recognised culinary institution.
• Minimum 3–5 years' experience in a professional kitchen environment ; with proven previous experience as a Sous Chef.
• Strong experience within a large luxury lodge, safari lodge, hotel or high‑end hospitality establishment is essential.
• Experience managing and supervising a sizeable kitchen brigade.
• Previous experience working in a high-volume kitchen environment.
• Strong knowledge of modern culinary techniques, food preparation and presentation.
• Experience with menu planning and recipe development.
• Sound knowledge of food costing, stock control and kitchen administration.
• Knowledge of HACCP, food safety and hygiene standards.
• Experience catering for international guests and diverse dietary requirements.
• French-speaking candidates will be strongly preferred, with preference given to fluent French speakers.

Skills & Competencies

• Excellent culinary and technical cooking skills.
• Strong leadership and team-management abilities.
• Excellent communication and interpersonal skills.
• High attention to detail and presentation.
• Strong organisational and time‑management skills.
• Ability to work efficiently under pressure.
• Creative and passionate approach to food.
• Strong understanding of luxury hospitality standards.
• Ability to maintain consistent quality during busy service periods.
• Good stock and cost-control skills.
• Professional and well‑presented.
• Reliable; energetic and hands‑on.
• Ability to work independently while functioning effectively as part of a management team.
• Strong problem-solving and decision‑making abilities.
• Fluent French communication skills would be highly advantageous and preferred.

Ideal Candidate

The ideal candidate will be a seasoned Sous Chef with substantial experience in a large luxury lodge or comparable high‑end hospitality operation. They should be confident leading a kitchen brigade, maintaining exceptional standards and supporting the Executive Chef across all aspects of the kitchen operation. A candidate who is fluent in French and has strong luxury lodge experience will be given first consideration.