Sous Chef

Craven Cottage CC; Muldersdrift; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Craven Cottage CC is seeking an experienced Sous Chef to assist the Head Chef in daily kitchen operations, lead the kitchen team, and oversee service in the Head Chef's absence.

You will prepare and present dishes to high standards, aid in menu development, and ensure strict portion control, plating accuracy and stock management in a busy, luxury setting.

Qualifications

• Formal culinary qualification is preferred.
• Experience as Sous Chef or strong Junior Sous Chef in a 5-star hotel or luxury lodge.
• Strong culinary skills and knowledge of kitchen operations.
• Experience supervising a kitchen team and coordinating service.
• Knowledge of menu costing, stock control and waste management.
• Good understanding of food safety, hygiene and dietary requirements.
• Excellent attention to detail and commitment to quality.
• Strong communication, organizational and leadership skills.
• Ability to remain calm under pressure in a busy kitchen.
• Willingness to work shifts, weekends and public holidays.

Responsibilities

• Assist the Head Chef with daily management of kitchen operations.
• Lead the kitchen team and oversee service in the Head Chef's absence.
• Prepare and present dishes to consistently high standards.
• Assist with menu development, recipe refinement and seasonal specials.
• Maintain recipe specifications, portion controls and plating standards.
• Coordinate preparation and service across kitchen sections.
• Train, mentor and supervise kitchen staff.
• Monitor food costs, minimise wastage and maintain stock control.
• Assist with ordering, receiving deliveries and checking ingredient quality.
• Ensure correct food storage, labelling and stock rotation.
• Maintain kitchen hygiene, food safety and health and safety standards.
• Monitor kitchen equipment and report maintenance requirements.
• Work closely with front-of-house to accommodate dietary requirements.

Skills

Leadership

Staff supervision

Communication

Organizational skills

Calm under pressure

Education

Culinary qualification

Job description

Duties:

• Assist the Head Chef with the daily management of kitchen operations.
• Lead the kitchen team and oversee service in the Head Chef's absence.
• Prepare and present dishes to consistently high standards.
• Assist with menu development, recipe refinement and seasonal specials.
• Maintain recipe specifications, portion controls and plating standards.
• Coordinate preparation and service across kitchen sections.
• Train, mentor and supervise kitchen staff.
• Monitor food costs, minimise wastage and maintain effective stock control.
• Assist with ordering, receiving deliveries and checking ingredient quality.
• Ensure correct food storage, labelling and stock rotation.
• Maintain kitchen hygiene, food safety and health and safety standards.
• Monitor kitchen equipment and report maintenance requirements.
• Work closely with the front-of-house team to accommodate dietary requirements and special requests.

Requirements:

• Recognised culinary qualification preferred.
• Previous experience as a Sous Chef or a strong Junior Sous Chef within a 5-star hotel, luxury lodge or high-end restaurant.
• Strong culinary skills and knowledge of kitchen operations.
• Experience supervising a kitchen team and coordinating service.
• Knowledge of menu costing, stock control and waste management.
• Sound understanding of food safety, hygiene and dietary requirements.
• Excellent attention to detail and a commitment to quality.
• Strong communication, organisational and leadership skills.
• Ability to remain calm under pressure and work effectively in a busy kitchen.
• Willingness to work shifts, weekends and public holidays.