Sous Chef

Phoenix Recruitment; Johannesburg; On-site; ZAR 300,000 - 520,000; Full time

Job summary

Phoenix Recruitment Limited in Johannesburg is seeking a Kitchen Supervisor for a luxury lodge. You will plan and coordinate food preparation, supervise kitchen staff, and ensure dishes meet quality and safety standards.

Responsibilities include managing operations in the Head Chef's absence, menu planning, stock control, budgeting, staff scheduling, and ensuring hygiene compliance. A strong leader with 2+ years in a similar role is required.

Qualifications

• Matric / NQF Level 4 is required.
• Culinary qualification advantageous.
• Minimum 2 years in a similar role.
• Experience in a 5-star lodge preferred.
• Proficiency in Microsoft Office.
• Strong kitchen supervision and organisational skills.

Responsibilities

• Plan and coordinate food preparation and supervise kitchen staff.
• Manage kitchen operations in the Head Chef's absence.
• Assist with menu planning and ensure stock quality and quantity.
• Coordinate kitchen orders to ensure timely service.
• Check every dish leaving the kitchen for quality, presentation and temperature.
• Assist with budget preparation and achieving budgeted gross profit.
• Maintain staff schedules, leave rosters and attendance registers.
• Complete daily and monthly kitchen administration accurately and on time.
• Enforce hygiene and health and safety standards among kitchen and service staff.
• Promote staff morale and a safe working environment.
• Assist with staff training and disciplinary processes.

Skills

Kitchen supervision

Staff leadership

Organisational skills

Food quality & presentation

Staff training

Education

Matric / NQF Level 4

Culinary qualification (advantage)

Tools

Microsoft Office

Job description

Duties:

• Plan and coordinate food preparation and supervise kitchen staff.


• Manage kitchen operations in the Head Chefs absence.


• Assist with menu planning and ensure sufficient stock is available at the required quality and quantity.


• Coordinate kitchen orders to ensure dishes are prepared for the correct tables.


• Check every dish leaving the kitchen for quality, presentation and correct temperature.


• Assist with budget preparation and achieving budgeted gross profit.


• Maintain accurate staff schedules, leave rosters and attendance registers.


• Complete daily and monthly kitchen administration accurately and on time.


• Enforce hygiene and health and safety standards among kitchen and service staff.


• Promote staff morale and a safe working environment.


• Assist with staff training and disciplinary processes.

Requirements:

• Matric / NQF Level 4.


• Relevant culinary qualification advantageous.


• At least 2 years experience in a similar role.


• Previous experience within a 5-star lodge preferred.


• Proficiency in Microsoft Office.


• Strong kitchen supervision and organisational skills.


• A commitment to food quality, presentation and consistent service standards.


• Ability to lead the kitchen team in the Head Chefs absence.