Sous Chef

Phoenix Recruitment; KwaZulu-Natal; On-site; ZAR 260,000 - 360,000; Full time

Job summary

Phoenix Recruitment is seeking a Sous Chef for a luxury game lodge in the Nambiti (Ladysmith) area. The role supports the Head Chef, leading daily kitchen operations and maintaining high standards of food quality and presentation.

You will train junior chefs, manage inventory, cost menus, and ensure compliance with HACCP and safety regulations while delivering exceptional guest dining experiences.

Qualifications

• Grade 12.
• Formal culinary qualification required.
• 3+ years’ experience in luxury lodge/hotel.
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Ability to lead, train and mentor staff.
• Experience with HACCP and high guest service standards.
• Previous lodge experience mandatory.

Responsibilities

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support Head Chef with menu development and costing.
• Oversee day-to-day culinary operations of the villa/lodge.
• Prepare and cook dishes to the highest standards.
• Develop innovative menus with local seasonal ingredients.
• Coordinate and supervise kitchen staff.
• Train and mentor junior chefs.
• Adhere to HACCP; maintain a clean kitchen.
• Collaborate with other departments for seamless dining.

Skills

Staff leadership

Kitchen operations

Menu development

Cost control

Education

Formal culinary qualification

Grade 12

Job description

Luxury Game Lodge in Nambiti (Ladysmith) area is looking for a Sous Chef responsible for assisting in managing staff, maintaining standards and supporting the Head Chef in all aspects of kitchen operations.

Duties:

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Assist the Head Chef in overseeing the day-to-day culinary operations of the villa/lodge, ensuring exceptional food quality and presentation.
• Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
• Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
• Coordinate and supervise kitchen staff to ensure smooth operations.
• Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
• Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.
• Work closely with other departments to deliver a seamless dining experience for guests.

Requirements:

• Grade 12
• A formal culinary qualification
• At least 3+ years’ experience in a luxury lodge / hotel environment
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Assertive, dependable and team focused.
• Passionate about culinary excellence.
• Adaptable and composed under pressure.
• Proven leadership experience.
• Ability to work well under pressure and in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• A commitment to delivering exceptional guest satisfaction.
• Good understanding of food and wine trends.
• In depth knowledge and understanding of stock procedures and control
• Knowledgeable of all dietary and religious requirements
• Ability to adapt with an ever-changing environment.
• Previous lodge experience is mandatory for this position.

Sous Chef • Ladysmith, Kwa-Zulu Natal, ZA