Sous Chef - Muldersdrift

HotelJobs; Muldersdrift; On-site; ZAR 250,000 - 380,000; Full time

Job summary

5* Mountain Hotel & Spa in Muldersdrift is seeking an experienced Sous Chef to support the Head Chef in daily kitchen operations and to maintain exceptional food quality. You will lead the kitchen team, oversee service in the Head Chef’s absence, and help develop menus while ensuring high presentation standards.

Ideal candidates will have a recognised culinary qualification and proven ability to manage staff, costs and compliance with hygiene and safety guidelines in a luxury setting.

Qualifications

• Recognised culinary qualification preferred.
• Experience in luxury hotel, lodge or high-end restaurant.
• Strong understanding of kitchen operations and food safety.

Responsibilities

• Assist the Head Chef with daily kitchen operations and management.
• 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, labeling and stock rotation.
• Maintain kitchen hygiene, food safety and health and safety standards.
• Monitor kitchen equipment and report maintenance needs.
• Work with front-of-house to accommodate dietary requirements.

Skills

Culinary skills

Kitchen operations

Food safety

Hygiene

Dietary knowledge

Attention to detail

Leadership

Communication

Pressure management

Shift work

Education

Culinary qualification

Job description

5* Mountain Hotel & Spa in Muldersdrift is looking for a passionate and experienced Sous Chef to join its culinary team. The successful candidate will support the Head Chef in managing daily kitchen operations ; maintaining exceptional food quality and presentation ; and delivering memorable dining experiences.

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.