Senior Sous Chef- North West

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

Senior Sous Chef

Luxury Lodge- Northwest

Requirements

• 3 years previous Sous/head chef experience in a 4/5-star Lodge environment- Essential
• Cooking and Hygiene qualifications-Beneficial
• Menu compilation and implementation
• Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation. Ordering of stock and rostering of staff.
• Knowledgeable of all dietary requirements
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of planning, budgeting, and departmental administration

Description

• 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 of the senior sous chef is to ensure that the kitchen is supervised and that the quality of food is produced in a hygienic environment.
• Portion control must be exercised according to the number of guests dining and stock rotation in terms of mise-en-place in preparation of dishes.
• 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.
• The senior sous chef is also responsible to continually grow the junior kitchen staff and him/ herself in terms of kitchen knowledge and skills and discuss any training requirements with the head chef.
• The senior Sous Chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.
• The sous chef must give a handover that has all responsibilities and guest requests listed to the next shift coming on duty.

Package on offer

• R 20-25 000 pm
• Accommodation and R 2 500 food allowance
• Provident Fund
• Medical subsidy after probation

Start Date: October 2026