Senior Sous Chef

Sanbona Wildlife Reserve; Montagu; On-site; ZAR 420,000 - 540,000; Full time

Benefits offered by this job

Provident Fund Contribution

Accommodation

Job summary

Sanbona Wildlife Reserve seeks a Senior Sous Chef to lead culinary excellence in a prestigious setting. You will oversee dish preparation, maintain safety standards, and drive continuous improvement in service delivery.

The role requires a culinary degree, 5+ years in leadership, and strong English communication. Luxury hospitality experience is preferred, with Provident Fund and accommodation benefits included.

Qualifications

• 5+ years in a culinary leadership role.
• Strong English communication skills.
• Solid understanding of Food Safety Management systems.
• Experience in luxury or high-end hospitality is preferred.

Responsibilities

• Oversee preparation and presentation of high-quality dishes.
• Lead kitchen staff to ensure safety and hygiene compliance.
• Develop and implement staff training and performance reviews.
• Manage operations, control costs, and monitor stock levels.
• Maintain food safety records and operational documentation.
• Lead by example to promote teamwork and service excellence.
• Coordinate staff rosters for smooth service delivery.
• Ensure cleanliness and equipment maintenance for safe operations.

Skills

Culinary leadership

Staff training

Food safety

Cost control

Team communication

Education

Culinary degree

Job description

Are you passionate about delivering exceptional culinary experiences in a prestigious hospitality environment? Sanbona Wildlife Reserve, situated in the Western Cape, is seeking a dedicated Senior Sous Chef to join our team. This role offers an exciting opportunity to lead culinary excellence in a setting committed to authenticity, safety, and outstanding guest service.

Duties:

• Oversee the preparation and presentation of high-quality, authentic, and innovative dishes, ensuring adherence to recipes and presentation standards.
• Monitor and guide kitchen staff to maintain food safety, hygiene, and security compliance in line with local legislation.
• Develop and implement staff training programs, conducting regular performance reviews and fostering a culture of continuous improvement.
• Manage kitchen operations efficiently, controlling costs, reducing waste, and supporting stock management processes.
• Ensure all food safety records and operational documentation are meticulously maintained and accessible.
• Lead by example, promoting teamwork, service excellence, and a positive work environment.
• Support the preparation of operational reports and contribute to ongoing service and process enhancements.
• Coordinate and roster kitchen staff, ensuring smooth service delivery at all times.
• Maintain high standards of cleanliness and equipment maintenance to support safe and efficient operations.

Requirements:

• Grade 12 (NQF Level 4), with a Degree and/or diploma in Culinary Arts.
• Completed commercial cookery apprenticeship or equivalent.
• Minimum of 5 years' experience in a culinary leadership role.
• Strong leadership, team management, and communication skills.
• Solid understanding of Food Safety Management systems.
• Ability to effectively communicate in English, both written and verbal.
• Proficiency in backstock management and operational planning.

Nice to Have:

• Experience within luxury or high-end hospitality settings.

Benefits:

• Provident Fund Contribution
• Accommodation

This is your chance to bring your expertise to a renowned establishment and make a lasting impact through exceptional culinary leadership.