Senior Sous Chef – Boutique Lodge Kitchen Leader

HotelJobs; South Africa; On-site; ZAR 260,000 - 380,000; Full time

Job summary

HotelJobs in Simon's Town, South Africa, is seeking a skilled Sous Chef for a boutique hotel. The role requires coordination of the kitchen team to execute menus with high presentation standards and strict hygiene practices.

You will manage stock, rostering, and dietary compliance while reporting to the head chef and ensuring top quality, hygienic food service. The senior sous chef will lead operations in the head chef’s absence, supervise the kitchen, and maintain equipment and training of

Qualifications

• 3 years sous/head chef experience in a 4/5-star lodge environment.
• Cooking and hygiene qualifications are beneficial.
• Ability to coordinate kitchen team to produce menus and items with high presentation standards.
• Experience with stock ordering and staff rostering.
• Knowledge of dietary requirements.

Responsibilities

• The senior sous chef provides a service to the kitchen department.
• The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his or her absence.
• The main purpose is to ensure the kitchen is supervised and that the quality of food is produced in a hygienic environment.
• Portion control according to guests and mise-en-place preparation.
• Maintain and report on kitchen equipment and minimise breakages.
• Report maintenance issues to the head chef promptly.
• Grow junior kitchen staff and discuss training with the head chef.
• Implement and adhere to health and hygiene standards and participate in recycling.
• Provide handover with all responsibilities and guest requests for the next shift.

Job description

HotelJobs in Simon's Town, South Africa, is seeking a skilled Sous Chef for a boutique hotel. The role requires coordination of the kitchen team to execute menus with high presentation standards and strict hygiene practices.

You will manage stock, rostering, and dietary compliance while reporting to the head chef and ensuring top quality, hygienic food service. The senior sous chef will lead operations in the head chef’s absence, supervise the kitchen, and maintain equipment and training of