Lead Sous Chef: Menu Vision & Kitchen Mastery

Palala Boutique Game Lodge & Spa; Groblersbrug; On-site; ZAR 420,000 - 540,000; Full time

Job summary

Palala Boutique Game Lodge & Spa is seeking an experienced Sous Chef to oversee culinary operations, menu planning, food preparation and kitchen management, ensuring the highest standards of quality, presentation and guest satisfaction.

You will lead and train kitchen staff, plan innovative menus, control food costs and inventory, enforce health and safety regulations, and collaborate with other departments to deliver memorable dining experiences for à la carte service, events and conferences.

Qualifications

• Extensive culinary experience with kitchen operations.
• Strong leadership and organizational skills.
• Passion for innovative cuisine and commitment to excellence.
• Solid knowledge of food safety and regulatory compliance.
• Experience in budget management and inventory control.

Responsibilities

• Lead, train, and inspire kitchen staff to deliver exceptional cuisine.
• Plan and execute menus that balance creativity, innovation, and guest preferences.
• Maintain strict compliance with health, safety, and hygiene regulations.
• Collaborate with other departments to design and deliver memorable dining experiences for à la carte service, special events, conferences, and themed dinners.
• Manage kitchen budgets, monitor food costs, and oversee inventory control.
• Ensure consistency in food quality, presentation, and service standards.

Skills

Culinary leadership

Menu planning

Kitchen operations

Food safety

Team management

Budget management

Job description

Palala Boutique Game Lodge & Spa is seeking an experienced Sous Chef to oversee culinary operations, menu planning, food preparation and kitchen management, ensuring the highest standards of quality, presentation and guest satisfaction.

You will lead and train kitchen staff, plan innovative menus, control food costs and inventory, enforce health and safety regulations, and collaborate with other departments to deliver memorable dining experiences for à la carte service, events and conferences.