Sous Chef

Staff Solutions Recruitment; Makhanda; On-site; ZAR 420,000 - 540,000; Full time

Job summary

Staff Solutions Recruitment is seeking a senior lodge chef to oversee daily kitchen operations in the absence of the Head Chef. The role requires exceptional leadership and culinary mastery across hot and pastry, delivering top-tier dining experiences.

You will mentor junior staff, ensure HACCP compliance, manage stock, assist in menu development, and collaborate with departments to guarantee guest satisfaction. Weekend and holiday work are required.

Qualifications

• Minimum 5 years in a professional kitchen with leadership in a similar role.
• Experience in lodge or high-end hospitality is essential.
• Exceptional culinary skills with strong hot kitchen and pastry focus.
• Deep knowledge of stock control, kitchen systems, dietary requirements and religious considerations.
• Excellent communication, interpersonal and team leadership skills.

Responsibilities

• Oversee daily kitchen operations in the absence of the Head Chef.
• Lead, supervise, and mentor junior chefs and kitchen staff.
• Maintain consistency in food quality, flavor, and presentation across all meals.
• Assist in menu development, dish creation, and recipe standardization.
• Ensure proper inventory management, ordering and stock rotation.
• Prepare and cook high-quality meals across hot and pastry sections.
• Uphold hygiene, food safety and HACCP compliance at all times.
• Collaborate with other departments to ensure a seamless guest experience.
• Contribute to cost control and minimize food waste.
• Maintain a clean, organized and efficient kitchen environment.
• Provide hands-on training to staff to promote skill development and team cohesion.

Skills

Leadership

Culinary skills

Communication

Organization

Tools

Stock control systems

Kitchen management software

Job description

Key Responsibilities

• Oversee daily kitchen operations in the absence of the Head Chef.
• Lead, supervise, and mentor junior chefs and kitchen staff.
• Maintain consistency in food quality, flavor, and presentation across all meals.
• Assist in menu development, dish creation, and recipe standardization.
• Ensure proper inventory management, ordering, and stock rotation.
• Prepare and cook high-quality meals across hot and pastry sections.
• Uphold hygiene, food safety, and HACCP compliance at all times.
• Collaborate with other departments to ensure a seamless guest experience.
• Contribute to cost control efforts and minimize food waste.
• Maintain a clean, organized, and efficient kitchen environment.
• Provide hands‑on training to staff to promote skill development and team cohesion.

Required Skills, Experience & Attributes

• A minimum of 5 years experience in a professional kitchen, with proven leadership in a similar role.
• Previous lodge or high‑end hospitality experience is essential.
• Exceptional culinary skills with a strong focus on both hot kitchen and pastry.
• Deep knowledge of stock control, kitchen systems, dietary requirements, and religious dietary considerations.
• Excellent communication, interpersonal, and team leadership skills.
• Highly organized, dependable, and able to perform under pressure.
• Creative and passionate about delivering top‑tier culinary experiences.
• Solid understanding of food trends, wine pairing, and seasonal produce.
• Willingness to work flexible hours, including weekends and holidays.
• Valid drivers license required.