SUMMARY:
Job Purpose
The Sous Chef plays a pivotal role in supporting both the Executive Sous Chef and Executive Chef to ensure the smooth operation of the lodge kitchen. This position is responsible for supervising kitchen staff, assisting in menu execution, maintaining high standards of food quality and presentation, and contributing to an exceptional luxury dining experience for guests.
Duties and Responsibilities
Kitchen Operations & Culinary Support
· Assist the Executive Sous Chef and Executive Chef in daily kitchen operations.
· Supervise and coordinate the work of line cooks and kitchen staff during service.
· Ensure that all dishes meet the lodge’s five-star quality, flavor, and presentation standards.
· Monitor portion control, consistency, and timing of all meals.
· Maintain proper handling, storage, and preparation of ingredients and kitchen equipment.
· Uphold cleanliness, hygiene, and organization of all kitchen areas.
Staff Supervision & Development
· Support the Executive Sous Chef in training, mentoring, and developing culinary staff.
· Ensure adherence to kitchen policies, hygiene standards, and food handling certifications.
· Provide guidance to junior staff to improve skills, efficiency, and quality.
Guest Experience
· Contribute to delivering exceptional guest dining experiences in all lodge facilities.
· Assist in preparing special dietary meals, private dining, and event catering.
· Support management in responding to guest feedback regarding food quality or service.
Inventory & Financial Support
· Assist in managing stock levels, inventory control, and minimizing wastage.
· Support food cost monitoring and efficient resource usage.
· Maintain accurate records of purchases, production, and inventory as directed.
Health, Safety & Environmental Responsibilities
· Ensure compliance with South African health, hygiene, and safety standards.
· Support environmentally responsible kitchen practices, including waste reduction and energy conservation.
· Follow lodge policies regarding food safety, sanitation, and proper equipment use.
Operational Support
· Act as relief for the Executive Sous Chef or Executive Chef when required.
· Assist in menu execution, seasonal offerings, and special events.
· Collaborate with culinary management and lodge teams to ensure smooth daily operations.
POSITION INFO:
Core Competencies
· Culinary Expertise: Skilled in modern and traditional cuisine, plating, and portion control.
· Teamwork & Leadership: Ability to assist in supervising and guiding kitchen staff.
· Guest Focus: Awareness of guest expectations and commitment to high-quality dining.
· Problem Solving: Ability to resolve operational and service challenges efficiently.
· Organization & Time Management: Execute tasks effectively in a fast-paced environment.
· Adaptability: Thrive in a dynamic and remote lodge setting.
· Health, Safety & Environmental Awareness: Knowledge of hygiene, food safety, and sustainable kitchen practices.
Working Environment
· Luxury Big 5 safari lodge environment with international guests and private safari experiences.
· Dynamic, high-pressure, and fast-paced luxury hospitality environment.
· Exposure to high-end culinary operations and opportunities for professional development.
· Requires flexibility to work long hours, weekends, and public holidays.
