Sienior Sous Chef

Capsicum Culinary Studio; Pretoria; On-site; ZAR 300,000 - 420,000; Full time

Job summary

Capsicum Culinary Studio Tshwane (Pretoria) seeks a Senior Sous Chef to build and lead a boutique lodge kitchen. You will oversee meal prep, quality, and menu development for a remote, small-team setting.

You will manage food costing, supplier relations, and kitchen budgets while enforcing HACCP and safety standards. Mentoring junior staff and supporting pre-opening setup are key components of the role.

Qualifications

• Proven experience as an Executive Chef or Senior Sous Chef in boutique lodge or luxury hospitality.
• Strong menu development and food costing skills.
• Working knowledge of HACCP and food safety compliance.
• Stock control, ordering and supplier management expertise.
• Comfortable working in a remote, small-team environment.
• Leadership and staff training ability.
• Experience training or mentoring junior kitchen staff.

Responsibilities

• Oversee all meal preparation, presentation and quality across the lodge.
• Develop and refresh menus in line with the lodge's style and guest profile.
• Manage food costing, supplier relationships and kitchen budgets.
• Maintain HACCP and food safety standards throughout the kitchen.
• Train and mentor the Sous Chef and kitchen assistants.
• Plan and execute kitchen operations for events and private dining.
• Report on kitchen equipment and maintenance needs.
• Contribute to pre-opening setup and training ahead of launch.

Skills

Executive Chef

Senior Sous Chef

Kitchen Leadership

Menu Development

Job description

Sienior Sous Chef Capsicum Culinary Studio Tshwane (Pretoria), Gauteng, ZA

This is a boutique lodge, with a small kitchen brigade including a Sous Chef and kitchen assistants. The role suits a chef who can build a kitchen operation from the ground up, set the standard for a new property, and run a focused, high-quality kitchen in a remote setting.

Core Criteria

• Proven experience as an Executive Chef or Senior Sous Chef in a boutique lodge or luxury hospitality setting
• Strong menu development and food costing skills
• Working knowledge of HACCP and food safety compliance
• Solid understanding of stock control, ordering and supplier management
• Comfortable working in a remote, small-team environment
• Strong leadership and staff training ability
• Experience training or mentoring junior kitchen staff

Core Responsibilities

• Oversee all meal preparation, presentation and quality across the lodge
• Develop and refresh menus in line with the lodge's style and guest profile
• Manage food costing, supplier relationships and kitchen budgets
• Maintain HACCP and food safety standards throughout the kitchen
• Train and mentor the Sous Chef and kitchen assistants
• Plan and execute kitchen operations for events and private dining
• Report on kitchen equipment and maintenance needs
• Contribute to pre-opening setup and training ahead of launch