Senior Sous Chef

Craven Cottage CC; Muldersdrift; On-site; ZAR 300,000 - 460,000; Full time

Job summary

Craven Cottage CC is seeking a Senior Sous Chef to manage daily kitchen operations, lead the team in the Head Chef’s absence and coordinate service across sections. You will ensure quality, flavour, portion control and presentation while contributing to menu development and costing.

The role requires strong leadership, risk management and a hands-on approach to developing junior chefs, with the ability to work shifts, weekends and public holidays in a high-end setting.

Qualifications

• Senior Sous Chef or senior experience in five-star luxury settings.
• Ability to lead kitchen teams and manage service independently.
• Experience with menu development, recipe costing, stock control and food cost management.
• Sound knowledge of food safety, allergens and dietary requirements.
• Excellent leadership, communication and organisational skills.
• Ability to remain calm under pressure and resolve operational challenges.
• Hands-on approach and passion for developing junior chefs.
• Willingness to work shifts, weekends and public holidays.

Responsibilities

• Assist the Head Chef with daily management of kitchen operations.
• Take charge of the kitchen in the Head Chef’s absence.
• Coordinate food preparation and service across kitchen sections.
• Ensure consistent quality, flavour, portion control and presentation.
• Assist with menu development, seasonal specials, recipe specifications and costing.
• Oversee preparation schedules and service readiness.
• Train, mentor and supervise kitchen staff; support their development.
• Assist with staff rosters, task allocation and performance management.
• Monitor food costs, stock levels and wastage to support profitability.
• Oversee ordering, receiving, storage and stock rotation.
• Ensure dietary requirements and allergies are accommodated correctly.
• Maintain strict food safety, hygiene and health and safety standards.
• Monitor kitchen equipment and report maintenance needs.
• Work with front-of-house to ensure smooth service and guest satisfaction.

Skills

Leadership

Communication

Organisational skills

Attention to detail

Calm under pressure

Staff development

Time management

Menu development

Hands-on approach

Shift work

Education

Culinary qualification

Job description

Duties

• Assist the Head Chef with the daily management of all kitchen operations.
• Take charge of the kitchen in the Head Chef’s absence.
• Coordinate food preparation and service across kitchen sections.
• Ensure consistent quality, flavour, portion control and presentation of all dishes.
• Assist with menu development, seasonal specials, recipe specifications and menu costing.
• Oversee preparation schedules and ensure readiness for service.
• Train, mentor and supervise kitchen staff, supporting their ongoing development.
• Assist with staff rosters, task allocation and performance management.
• Monitor food costs, stock levels and wastage to support kitchen profitability.
• Oversee ordering, receiving, storage and stock rotation.
• Ensure dietary requirements, allergies and special guest requests are accommodated correctly.
• Maintain strict food safety, hygiene and health and safety standards.
• Monitor kitchen equipment and report maintenance requirements.
• Work closely with front-of-house and other departments to ensure smooth service and guest satisfaction.

Requirements

• Recognised culinary qualification preferred.
• Proven experience as a Senior Sous Chef or an experienced Sous Chef within a 5-star hotel, luxury lodge or high-end restaurant.
• Strong culinary skills and experience managing multiple kitchen sections.
• Proven ability to lead a kitchen team and manage service independently.
• Experience with menu development, recipe costing, stock control and food cost management.Sound knowledge of food safety, allergens and dietary requirements.
• Excellent leadership, communication and organisational skills.
• Strong attention to detail and a commitment to consistently high standards.
• Ability to remain calm under pressure and resolve operational challenges.
• A hands-on approach and a passion for developing junior chefs.
• Willingness to work shifts, weekends and public holidays.