Sous Chef

Staff Solutions; Makhanda; On-site; ZAR 300,000 - 420,000; Full time

Job summary

Staff Solutions in Makhanda is seeking an experienced Head Chef to oversee daily kitchen operations in the absence of the Head Chef, lead and mentor junior staff, and ensure top-tier food quality and presentation.

You will assist in menu development, manage inventory, and uphold HACCP standards while coordinating with other departments to deliver a seamless guest experience. Flexible hours including weekends are required.

Qualifications

• 5+ years in a professional kitchen with proven leadership
• Previous lodge or high-end hospitality experience essential
• Exceptional culinary skills with focus on 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 driver's license required

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.

Skills

Leadership

Lodge/high-end hospitality

Culinary skills - hot & pastry

Stock control

Dietary requirements

Communication

Team leadership

Organized

Work under pressure

Food trends & wine pairing

Flexible hours

Driver's license

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 driver's license required.