Sous Chef - Grahamstown

HotelJobs; Makhanda; On-site; ZAR 600,000 - 900,000; Full time

Job summary

HotelJobs is seeking a Sous Chef for a 5* Game Reserve in Grahamstown. You will be second-in-command in the kitchen, managing staff, maintaining high standards and supporting the Head Chef in all kitchen operations.

Role requires formal culinary qualification, Grade 12, and at least 5+ years in a luxury lodge or hotel. Excellent cooking, leadership, and cost-control skills are essential as you mentor staff and ensure exceptional dining experiences.

Qualifications

• Formal culinary qualification required.
• Grade 12 or equivalent educational background.
• Minimum 5+ years in a luxury lodge/hotel environment.

Responsibilities

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Oversee day-to-day culinary operations of the villa/lodge.
• Prepare and cook dishes to the highest standards.
• Collaborate to develop innovative menus with local ingredients.
• Coordinate and supervise kitchen staff for smooth operations.
• Train and mentor junior chefs to maintain a cohesive team.
• Adhere to HACCP, maintain a clean, organized kitchen.
• Work with other departments to deliver a seamless dining experience.

Skills

Leadership

Cooking

Menu dev

Cost control

HACCP

Staff mentoring

Communication

Education

Grade 12

Culinary qualification

Job description

5* Game Reserve, Grahamstown

Sous Chef to act as second-in-command in the kitchen, responsible for managing staff, maintaining standards and supporting the Head Chef in all aspects of kitchen operations.

Duties

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Assist the Head Chef in overseeing the day-to-day culinary operations of the villa/lodge, ensuring exceptional food quality and presentation.
• Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
• Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
• Coordinate and supervise kitchen staff to ensure smooth operations.
• Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
• Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.
• Work closely with other departments to deliver a seamless dining experience for guests.

Requirements

• Grade 12
• A formal culinary qualification
• At least 5+ years’ experience in a luxury lodge / hotel environment
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Assertive; dependable and team focused.
• Passionate about culinary excellence.
• Adaptable and composed under pressure.
• Proven leadership experience.
• Ability to work well under pressure and in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• A commitment to delivering exceptional guest satisfaction.
• Good understanding of food and wine trends.
• In depth knowledge and understanding of stock procedures and control
• Knowledgeable of all dietary and religious requirements
• Ability to adapt with an ever-changing environment.
• Previous lodge experience is mandatory for this position.
• All-rounder (hot and pastry sections)
• Good communicator
• Willing to work flexible hours
• A valid driver's Licence.