Luxury Lodge Sous Chef: Creative Menus & Team Leadership

Craven Cottage CC; uMnambithi; On-site; ZAR 420,000 - 620,000; Full time

Job summary

Craven Cottage CC is seeking an experienced Head Chef to lead daily kitchen operations at a luxury lodge. You will supervise and mentor junior chefs, ensure top-quality food, and manage inventory, costing, and menu development.

The role requires a formal culinary qualification, Grade 12, and at least 3+ years in a luxury lodge/hotel. You will drive HACCP compliance while delivering exceptional guest experiences in a fast-paced environment.

Qualifications

• Formal culinary qualification and Grade 12.
• Minimum 3+ years in a luxury lodge/hotel environment.
• Leadership and cooking excellence required.
• Strong HACCP and food-safety knowledge.
• Stock control procedures must be understood.

Responsibilities

• Lead daily kitchen operations and oversee culinary team.
• Mentor junior chefs and supervise staff performance.
• Ensure consistent food quality and presentation.
• Manage inventory and supplier orders.
• Support Head Chef with menu costing and development.
• Oversee day-to-day culinary operations of the villa/lodge.
• Prepare and cook dishes to high standards with creativity.
• Collaborate with team to develop innovative menus using local ingredients.
• Coordinate kitchen staff for smooth operations.
• Train staff to maintain a cohesive team and efficiency.
• Adhere to HACCP and maintain a clean kitchen environment.
• Coordinate with other departments to deliver a seamless dining experience.

Skills

Culinary leadership

Cooking excellence

Food safety

Cost control

Team leadership

Pressure management

Communication skills

Guest satisfaction

Stock management

Dietary knowledge

Wine knowledge

Adaptability

Lodge experience

Time management

Education

Grade 12

Formal culinary qualification

Job description

Craven Cottage CC is seeking an experienced Head Chef to lead daily kitchen operations at a luxury lodge. You will supervise and mentor junior chefs, ensure top-quality food, and manage inventory, costing, and menu development.

The role requires a formal culinary qualification, Grade 12, and at least 3+ years in a luxury lodge/hotel. You will drive HACCP compliance while delivering exceptional guest experiences in a fast-paced environment.