Senior Sous Chef

Craven Cottage CC; Sandton; 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 and mentor the culinary team within a high-end dining lodge. You will collaborate with the Head Chef on menu development, costing, and the delivery of exceptional guest experiences.

The role requires a formal culinary qualification, Grade 12, and at least 3 years in a high-end venue. You must be adaptable, organized, and able to perform under pressure while maintaining strict HACCP standards.

Qualifications

• Grade 12 and formal culinary qualification required.
• Minimum 3+ years in a high-end dining venue.
• Strong cooking and leadership abilities required.
• Knowledge of food safety and cost control essential.
• Ability to work under pressure in a fast-paced environment.
• Previous lodge experience mandatory.

Responsibilities

• Lead daily kitchen operations with Head Chef.
• Mentor junior chefs and coordinate kitchen staff.
• Maintain consistent food quality and presentation.
• Manage inventory, ordering and stock control.
• Assist in menu development and costing.
• Ensure HACCP compliance and clean kitchen.
• Collaborate with culinary team on innovative menus.
• Support guest satisfaction through culinary excellence.

Skills

Culinary leadership

Menu costing

Food safety

Stock control

Kitchen management

Team mentoring

Adaptability

Communication

Guest satisfaction

Education

Grade 12

Culinary qualification

Job description

Duties

• Lead daily kitchen operations along with the Head Chef.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Assist the Head Chef in overseeing the day-to-day culinary operations ensuring exceptional food quality and presentation.
• Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
• Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
• Coordinate and supervise kitchen staff to ensure smooth operations.
• Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
• Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.

Requirements

• Grade 12
• A formal culinary qualification
• At least 3+ years' experience in a high-end dining venue or restaurant
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Assertive, dependable and team focused.
• Passionate about culinary excellence.
• Adaptable and composed under pressure.
• Proven leadership experience.
• Ability to work well under pressure and in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• A commitment to delivering exceptional guest satisfaction.
• Good understanding of food and wine trends.
• In depth knowledge and understanding of stock procedures and control
• Knowledgeable of all dietary and religious requirements
• Ability to adapt with an ever-changing environment.
• Previous lodge experience is mandatory for this position.