Sous Chef

Phoenix Recruitment; Makhanda; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury lodge in South Africa is seeking a Sous Chef to second the Head Chef, lead kitchen operations, supervise staff, and ensure exceptional food quality. The ideal candidate has a formal culinary qualification and at least 5 years experience in a luxury environment. Passion for culinary excellence and strong leadership skills are essential for this position. Willingness to work flexible hours is required.

Qualifications

• Minimum of 5+ years’ experience in a luxury lodge/hotel environment required.
• Strong knowledge of food safety and cost control essential.
• Proven leadership experience necessary.

Responsibilities

• Lead daily kitchen operations as Sous Chef.
• Supervise and mentor junior chefs to maintain standards.
• Collaborate with staff for a seamless dining experience.

Skills

Excellent cooking skills

Leadership skills

Organizational skills

Communication skills

Interpersonal skills

Adaptability

Education

Grade 12

Formal culinary qualification

Job description

Game Reserve in the Grahamstown area is looking for a Sous Chef to act as second-in-command in the kitchen, responsible for 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 5+ 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.
• All-rounder (hot and pastry sections)
• Good communicator
• Willing to work flexible hours
• A valid driver's Licence.