Assistant Kitchen Manager / Sous Chef

SUMMARY:
Assistant Kitchen Manager / Sous Chef required for a private game reserve

POSITION INFO:

Responsibilities

• Supervise and coordinate kitchen staff in food preparation and service
• Lead kitchen operations in the absence of the Head Chef
• Maintain stock levels, place orders, and manage supplier relationships
• Ensure compliance with health, hygiene, and safety standards
• Assist with menu planning and execution, incorporating seasonal/local ingredients
• Monitor portion control and food cost management
• Train junior kitchen team members and promote a culture of excellence
• Participate in lodge functions and special event catering

Requirements

• Formal culinary training (e.g., City & Guilds, SA Chefs Academy, HTA School of Culinary Art)
• Minimum 3–5 years’ experience in a lodge, hotel, or fine dining environment
• Strong leadership and organizational skills
• Passion for sustainable, locally-inspired cuisine
• Ability to work under pressure in a fast-paced kitchen
• Proficiency in kitchen administration and basic computer skills
• Flexible schedule, including weekends and holidays