Lead Sous Chef — Luxury Lodge Kitchen & Menu Leadership

Craven Cottage CC; Gauteng; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Craven Cottage CC in Gauteng is seeking an experienced Head Chef to lead daily kitchen operations in a high-end dining venue. You will oversee a skilled team, ensure exceptional food quality and presentation, and contribute to menu development and costing.

The role requires a formal culinary qualification, Grade 12, and at least 3 years in a luxury setting. You must be adaptable under pressure, mentor staff, maintain HACCP standards, and stay abreast of current food and wine trends, with lodge

Qualifications

• Formal culinary qualification required.
• Grade 12 is required.
• Minimum 3+ years in a high-end dining venue.
• Proven leadership experience.
• Excellent cooking skills and leadership ability.
• Strong organizational and planning abilities.
• Knowledge of HACCP and food safety.
• Cost control awareness.
• Ability to work under pressure and in a fast-paced environment.
• Lodge experience is mandatory.

Responsibilities

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support Head Chef with menu development and costing.
• Oversee day-to-day culinary operations with exceptional quality.
• Prepare and cook dishes to the highest standards.
• Collaborate with the culinary team to develop innovative menus.
• Coordinate and supervise kitchen staff for smooth operations.
• Train and mentor junior staff, promoting growth.
• Adhere to HACCP and health and safety regulations.

Skills

Leadership

Organizational skills

Food safety

Cost control

Communication

Teamwork

Resilience

Adaptability

Culinary excellence

Education

Grade 12

Formal culinary qualification

Job description

Craven Cottage CC in Gauteng is seeking an experienced Head Chef to lead daily kitchen operations in a high-end dining venue. You will oversee a skilled team, ensure exceptional food quality and presentation, and contribute to menu development and costing.

The role requires a formal culinary qualification, Grade 12, and at least 3 years in a luxury setting. You must be adaptable under pressure, mentor staff, maintain HACCP standards, and stay abreast of current food and wine trends, with lodge