Lead Sous Chef — Elevate Guest Experience & Kitchen Ops

City Lodge Hotels; Randburg; On-site; ZAR 360,000 - 480,000; Full time

Job summary

City Lodge Hotels in Randburg, Gauteng, seeks an experienced kitchen leader to manage the brigade, ensuring high-quality meals and adherence to brand standards. You will oversee menu execution, stock control, budgeting, and food safety, while developing staff and delivering consistent guest experiences.

The role requires long shifts in a hospitality environment and strong leadership. This position emphasizes teamwork, safety, and cost containment to maximise guest satisfaction and group

Qualifications

• Grade 12 or equivalent educational background.
• Culinary diploma/ARPL/trade test from a reputable institution.
• Computer literacy, MS Office proficiency.
• Minimum 2 years culinary experience with strong stock, food costing and budgeting knowledge.
• Ability to run a busy hot pass and kitchen.

Responsibilities

• Achieve cost-effective procurement by ordering items, recording dockets, and minimising wastage.
• Ensure compliance with audits and service standards.
• Plan and control staffing per shift.
• Adhere to Health and Safety and disaster management requirements.
• Maintain brand standards across group hotels.
• Collaborate with management to achieve hotel objectives.
• Lead and develop kitchen staff; participate in HR activities.

Skills

Leadership

Time management

Communication

Planning

Collaboration & teamwork

Creativity

Education

Grade 12 / equivalent

Culinary Diploma/ARPL/Trade Test

MS Office proficiency

Job description

City Lodge Hotels in Randburg, Gauteng, seeks an experienced kitchen leader to manage the brigade, ensuring high-quality meals and adherence to brand standards. You will oversee menu execution, stock control, budgeting, and food safety, while developing staff and delivering consistent guest experiences.

The role requires long shifts in a hospitality environment and strong leadership. This position emphasizes teamwork, safety, and cost containment to maximise guest satisfaction and group