Lead Sous Chef - 5-Star Lodge Kitchen

Staff Solutions; Makhanda; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Staff Solutions is seeking a seasoned Head Chef for a luxury lodge in South Africa. The role requires leading a kitchen brigade, ensuring high-quality food, and maintaining rigorous standards in a 5-star hospitality setting.

Responsibilities include managing daily shifts, coordinating with front- and back-of-house teams, and driving cost controls while mentoring junior chefs to sustain excellence.

Qualifications

• Diploma or formal qualification in Culinary Arts.
• At least 5 years’ experience in a senior kitchen role within a 5-star lodge or hospitality environment.
• Proven experience leading and managing a kitchen brigade.
• Valid driver’s license.

Responsibilities

• Keep up to date with industry trends, standards, and best practices.
• Run daily kitchen shifts and lead pre-shift briefings with front- and back-of-house teams.
• Manage guest requests, dietary needs, and special occasions, ensuring clear communication with the Lodge team.
• Ensure all food meets the lodge’s quality, presentation, and service standards.
• Enforce standardized recipes, portion control, and plating standards.
• Maintain organised menus, recipes, and kitchen documentation.
• Oversee daily kitchen operations and ensure accurate, timely admin.
• Ensure compliance with food safety, hygiene, and health & safety regulations.
• Supervise, motivate, and support kitchen staff during service.
• Assist with stock control, ordering, food costing, and reducing waste.
• Support all kitchen sections to ensure smooth service and exceptional guest experiences.
• Train and mentor junior chefs to maintain high standards and consistency.

Job description

Staff Solutions is seeking a seasoned Head Chef for a luxury lodge in South Africa. The role requires leading a kitchen brigade, ensuring high-quality food, and maintaining rigorous standards in a 5-star hospitality setting.

Responsibilities include managing daily shifts, coordinating with front- and back-of-house teams, and driving cost controls while mentoring junior chefs to sustain excellence.