Sous Chef- Skukuza

HotelJobs; Skukuza Rest Camp; On-site; ZAR 420,000 - 660,000; Full time

Benefits offered by this job

Accommodation and meals

Company Benefits

Job summary

HotelJobs, a Luxury Lodge in Skukuza, Mpumalanga, seeks a skilled Sous Chef to lead the kitchen operations in the head chef's absence. The role emphasizes supervision, hygiene, portion control, and stock rotation to deliver high-quality dishes.

The senior sous chef will train junior staff, maintain health standards, and ensure excellent guest service while managing budgeting and departmental administration at a premier lodge.

Qualifications

• 3 years previous Sous/head chef experience in a 4/5-star Lodge environment- Essential
• Cooking and Hygiene qualifications-Beneficial
• Menu compilation and implementation
• Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation
• Knowledgeable of all dietary requirements
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals
• Good knowledge and understanding of stock procedures and control
• Good knowledge of planning, budgeting, and departmental administration

Responsibilities

• The senior sous chef provides a service to the kitchen department. The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his or her absence.
• The main purpose of the senior sous chef is to ensure that the kitchen is supervised and that the quality of food is produced in a hygienic environment.
• Portion control must be exercised according to the number of guests dining and stock rotation in terms of mise-en-place in preparation of dishes.
• All kitchen equipment must be cared for, with breakages kept to an absolute minimum.
• Equipment Maintenance issues must be reported to the head chef immediately.
• The senior sous chef is also responsible to continually grow the junior kitchen staff and him/ herself in terms of kitchen knowledge and skills and discuss any training requirements with the head chef.
• The senior Sous Chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.
• The sous chef must give a handover that has all responsibilities and guest requests listed to the next shift coming on duty.

Skills

Team leadership

Menu planning

Food safety

Stock control

Education

Professional cooking qualification

Hygiene certification

Job description

Hospitality and Outdoor- New Vacancy – Sous Chef

Luxury Lodge- Skukuza (Mpumalanga)

Requirements

• 3 years previous Sous/head chef experience in a 4/5-star Lodge environment- Essential
• Cooking and Hygiene qualifications-Beneficial
• Menu compilation and implementation
• Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation. Ordering of stock and rostering of staff.
• Knowledgeable of all dietary requirements
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of planning, budgeting, and departmental administration

Description

• The senior sous chef provides a service to the kitchen department. The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his or her absence.
• The main purpose of the senior sous chef is to ensure that the kitchen is supervised and that the quality of food is produced in a hygienic environment.
• Portion control must be exercised according to the number of guests dining and stock rotation in terms of mise-en-place in preparation of dishes.
• All kitchen equipment must be cared for, with breakages kept to an absolute minimum.
• Equipment Maintenance issues must be reported to the head chef immediately.
• The senior sous chef is also responsible to continually grow the junior kitchen staff and him/ herself in terms of kitchen knowledge and skills and discuss any training requirements with the head chef.
• The senior Sous Chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.
• The sous chef must give a handover that has all responsibilities and guest requests listed to the next shift coming on duty.

Package on offer

• R Apply Below pm
• Accommodation and meals
• Company Benefits

Start Date: December 2026