Senior Sous Chef

Craven Cottage CC; Oos-Kaap; On-site; ZAR 900,000 - 1,500,000; Full time

Job summary

Craven Cottage CC is seeking a senior culinary leader to oversee kitchen operations in a luxury lodge environment. The role requires managing both front and back-of-house teams, upholding high standards of quality, presentation and service, and ensuring strict adherence to recipes, portions and safety protocols.

The ideal candidate will have a diploma in Culinary Arts, 5+ years in a senior culinary role, strong leadership skills, and fluency in English.

Qualifications

• Diploma or qualification in Culinary Arts.
• Minimum 5 years in a senior culinary role in a 5-star lodge or hospitality environment.
• Proven leadership experience managing kitchen brigades.
• Excellent spoken and written English.
• Strong knowledge of food costing, stock control and wastage management.
• Valid driver’s license.

Responsibilities

• Run daily kitchen shifts and briefings with front-of-house and back-of-house teams.
• Engage with guests regarding menu requests, dietary requirements and special occasions, communicating arrangements promptly to the lodge team.
• Ensure all food meets the lodge’s quality, presentation and service standards.
• Enforce standardised recipes, portion controls and plating specifications across the kitchen brigade.
• Maintain organised cyclical menus, recipes and kitchen documentation.
• Ensure kitchen records and administrative duties are completed accurately and on time.
• Enforce food safety, hygiene, security and health and safety requirements.
• Supervise, motivate and manage kitchen staff during preparation and service.
• Assist with stock control, ordering, food costing and wastage management.
• Support all kitchen sections to ensure seamless service delivery.
• Train, mentor and develop junior chefs to maintain consistency and high performance.
• Keep up to date with industry standards, policies and best practices.

Skills

Leadership

English

Food costing

Stock control

Wastage management

F&B service

Driver's license

Education

Diploma in Culinary Arts

Tools

GAAP POS

Microsoft Office

Job description

Duties:

• Run daily kitchen shifts and conduct pre-shift briefings with front-of-house and back-of-house teams.
• Engage with guests regarding menu requests, dietary requirements and special occasions, communicating arrangements promptly to the lodge team.
• Ensure all food meets the lodge’s quality, presentation and service standards.
• Enforce standardised recipes, portion controls and plating specifications across the kitchen brigade.
• Maintain organised cyclical menus, recipes and kitchen documentation.
• Ensure kitchen records and administrative duties are completed accurately and on time.
• Enforce food safety, hygiene, security and health and safety requirements.
• Supervise, motivate and manage kitchen staff during preparation and service.
• Assist with stock control, ordering, food costing and wastage management.
• Support all kitchen sections to ensure seamless service delivery.
• Train, mentor and develop junior chefs to maintain consistency and high performance.
• Keep up to date with industry standards, policies and best practices.

Requirements:

• A diploma or other formal qualification in Culinary Arts.
• Minimum 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment.
• Proven leadership experience managing kitchen brigades.
• Excellent spoken and written English.
• Working knowledge of GAAP POS and Microsoft Office.
• Strong understanding of food costing, stock control and wastage management.
• Sound knowledge of Food & Beverage service principles.
• Strong leadership skills and the ability to perform under pressure.
• Professional conduct and reliable, responsible personal habits.
• A valid driver’s licence.