Senior Sous Chef — Luxury Lodge — Accommodation

HotelJobs; Noordwes; On-site; ZAR 223,000 - 279,000; Full time

Job summary

HotelJobs is seeking a Senior Sous Chef for a Luxury Lodge in the Northwest. You will oversee daily kitchen operations under the head chef, ensuring high-quality, hygienic food preparation for guests.

The role requires 3 years' sous/head chef experience in a 4/5-star lodge, strong stock and staff management, and a focus on portion control and presentation. Accommodation and benefits are provided.

Qualifications

• 3 years sous/head chef experience in a 4/5-star lodge.
• Cooking and Hygiene qualifications beneficial.
• Menu compilation and implementation.
• Coordinate kitchen team; high presentation standards.
• Knowledge of dietary requirements.
• Stock procedures and rostering knowledge.
• Planning, budgeting and department administration.

Responsibilities

• The senior sous chef provides a service to the kitchen department.
• Fully responsible for the management of the kitchen under the head chef.
• Ensure kitchen supervision and quality of food in a hygienic environment.
• Portion control according to guests and stock rotation in mise-en-place.
• All kitchen equipment must be cared for, with breakages kept to an absolute minimum.
• Equipment maintenance issues must be reported to the head chef immediately.
• Grow junior kitchen staff and discuss training needs with the head chef.
• Implement and adhere to health and hygiene standards and participate in recycling.
• The sous chef must give a handover listing responsibilities and guest requests to the next shift.

Skills

Sous chef experience

Menu planning

Stock control

Staff rostering

Dietary knowledge

Hygiene standards

Education

Cooking qualification

Hygiene qualification

Job description

HotelJobs is seeking a Senior Sous Chef for a Luxury Lodge in the Northwest. You will oversee daily kitchen operations under the head chef, ensuring high-quality, hygienic food preparation for guests.

The role requires 3 years' sous/head chef experience in a 4/5-star lodge, strong stock and staff management, and a focus on portion control and presentation. Accommodation and benefits are provided.