Sous Chef

MORE Collection; Skukuza Rest Camp; On-site; ZAR 420,000 - 560,000; Full time

Job summary

MORE Collection in Mpumalanga, Skukuza Rest Camp, seeks a Sous Chef to support the Executive Chef in leading kitchen operations and delivering exceptional culinary experiences. In the absence of the head, you will assume full responsibility for seamless operations, guest satisfaction, and adherence to brand standards.

You will supervise staff, manage cost and stock, and ensure cleanliness and food safety across all outlets in a lodge environment.

Qualifications

• Sound knowledge of food preparation and kitchen hygiene.
• Understanding of dietary and religious requirements.
• Experience in lodge environments is advantageous.
• Knowledge of menu compilation and market trends.

Responsibilities

• Assist Executive Chef in leading and managing all kitchen operations.
• Ensure consistent delivery of high-standard culinary experiences.
• Provide training and mentorship to kitchen staff.
• Monitor stock, control costs, and manage wastage.
• Maintain cleanliness and hygiene to the highest standard.
• Collaborate with management and front-of-house for smooth service.

Skills

Kitchen management

Menu planning

Stock control

Food hygiene

Education

Culinary qualification

Job description

ROLE PURPOSE

To support the Executive Chef/Head Chef in leading and managing all kitchen operations, ensuring the consistent delivery of exceptional culinary experiences that reflect the MORE brand standards. In the absence of the Executive Chef/Head Chef, the Sous Chef assumes full responsibility for the kitchen, ensuring seamless operations, guest satisfaction, and adherence to company policies, sustainability commitments, and financial objectives.

ROLE PURPOSE

To support the Executive Chef/Head Chef in leading and managing all kitchen operations, ensuring the consistent delivery of exceptional culinary experiences that reflect the MORE brand standards. In the absence of the Executive Chef/Head Chef, the Sous Chef assumes full responsibility for the kitchen, ensuring seamless operations, guest satisfaction, and adherence to company policies, sustainability commitments, and financial objectives.

KEY FOCUS AREAS

Scope of work

• Assist the Executive Chef/Head Chef in the following tasks, assuming full responsibility in their absence:
• Managing, leading, and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
• Meet mandated cost through creativity and robust stock and accounting systems.
• Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
• To review and analyze monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems.
• To take complete responsibility for the profitability of the department.
• To ensure that the Kitchen cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Training, Development and Mentorship

• Assist the Executive Chef/Head Chef in the following tasks:
• To earmark and develop individuals who show potential to grow into positions within the greater MORE group.
• To implement and document training, facilitating the use of MORE appointed internal and external trainers, and ensuring continuous learning and growth of the Kitchen team.
• To provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
• To drive and monitor the effective implementation and execution of MORE Performance Management and Succession Planning processes.
• To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.

Food and Menu Preparation

• Assist the Executive Chef/Head Chef in the following tasks, assuming full responsibility in their absence:
• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

Requirements, Qualifications & Skills

• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Experience working in a lodge environment ( Advantageous )
• Good knowledge of menu compilation and international and up-to-date market trends.
• Good knowledge of stock procedures and control.
• Good knowledge of product and supply.
• Good knowledge of planning, budgeting, and departmental administration.
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals.
• Basic knowledge of accounting principles, such as assessing P&L statements or forecasts.
• Culinary Qualification Advantageous.

MAXIMISING YOUR IMPACT

• Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
• Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
• Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
• Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
• Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
• Proactively support colleagues and step in where help is needed to contribute to collective success.
• Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
• Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.