Sous Chef

CFS Recruitment; Skukuza Rest Camp; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Skukuza, Mpumalanga luxury safari lodge is seeking an experienced Sous Chef to join its culinary team. Working with the Executive Chef, you will oversee daily kitchen operations, ensure high food standards and lead the kitchen staff.

You will develop menus, supervise food production, manage stock and costs, train and mentor staff, and uphold strict hygiene, safety and service quality to deliver memorable dining experiences for guests.

Qualifications

• Sound knowledge of food preparation, culinary techniques and kitchen hygiene.
• Understanding of dietary and religious food requirements.
• Experience in stock control, purchasing and food cost management.
• Strong leadership, organisational and communication skills.
• Ability to maintain quality standards while minimising wastage.

Responsibilities

• Lead, motivate and develop the kitchen team, ensuring consistent food quality and presentation.
• Oversee day-to-day management and smooth running of kitchen operations.
• Take full responsibility for the kitchen in the Executive Chef's absence.
• Ensure meals and functions are prepared to required standards.
• Maintain communication between Kitchen, Front of House and Management.
• Maintain high standards of kitchen hygiene, cleanliness and organisation.
• Oversee food preparation, taste, presentation and portion control.
• Assist with menu implementation and development across dining outlets.
• Keep up to date with culinary trends while maintaining standards.
• Manage stock control, purchasing, storage and inventory procedures.
• Monitor food costs, wastage, staff meals and stock variances.
• Assist with budgeting, monthly financial reviews and departmental profitability.
• Train, mentor and develop kitchen staff.

Skills

Kitchen leadership

Food preparation

Menu development

Budgeting & cost control

Staff training

Education

Culinary qualification

Job description

SOUS CHEF

Skukuza, Mpumalanga | Luxury Safari Lodge

An exciting opportunity for an experienced and passionate Sous Chef to join a luxury safari lodge, supporting the delivery of exceptional culinary experiences.

Working closely with the Executive Chef, the successful candidate will oversee daily kitchen operations, maintain high food standards and lead the kitchen team. The ability to take full responsibility for the kitchen in the Executive Chef's absence is essential.

THE ROLE

Kitchen Operations & Leadership

• Assist with the day-to-day management and smooth running of kitchen operations.

• Lead, motivate and develop the kitchen team, ensuring consistent food quality and presentation.

• Take full responsibility for the kitchen in the Executive Chef's absence.

• Ensure meals and functions are prepared to the required standards.

• Maintain excellent communication between the Kitchen, Front of House and Management.

• Ensure high standards of kitchen hygiene, cleanliness and organisation.

Food Production & Menu Development

• Oversee food preparation, taste, presentation and portion control.

• Assist with menu implementation and development across the property's dining outlets.

• Ensure dietary and religious requirements are accommodated.

• Keep up to date with culinary trends while maintaining consistent food standards.

Stock Control & Financial Management

• Manage stock control, purchasing, storage and inventory procedures.

• Monitor food costs, wastage, staff meals and stock variances.

• Assist with budgeting, monthly financial reviews and departmental profitability.

• Ensure kitchen equipment and company assets are properly maintained.

Training & Development

• Train, mentor and develop kitchen staff.

• Identify potential within the team and support career development and succession planning.

• Conduct performance reviews and provide ongoing coaching and feedback.

• Promote a positive, professional and productive working environment.

WHO WE'RE LOOKING FOR

We are looking for a hands-on culinary professional with strong kitchen management abilities, excellent food knowledge and the confidence to lead and develop a team.

Essential Requirements:

• Sound knowledge of food preparation, culinary techniques and kitchen hygiene.

• Good understanding of dietary and religious food requirements.

• Knowledge of menu planning, compilation and current culinary trends.

• Experience in stock control, purchasing and food cost management.

• Understanding of budgeting and departmental administration.

• Strong leadership, organisational and communication skills.

• Ability to maintain quality standards while minimising wastage.

Advantageous:

• Previous experience in a luxury lodge or hospitality environment.

• Relevant culinary qualification.

• Experience with P&L reporting, budgeting and financial forecasting.

• Experience developing staff training programmes.

THE DETAILS

Location: Skukuza, Mpumalanga
Remuneration: Market Related DOE
Live In
Position: Contract, Full-time