Sous Chef

SUMMARY:
The Sous Chef assists the Executive Chef in managing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food while maintaining the highest standards of hygiene, food safety, and presentation. The Sous Chef supervises kitchen staff, supports menu development, controls food costs, and ensures smooth kitchen operations in line with the lodge's luxury hospitality standards.
 
Key Responsibilities

• Assist the Executive Chef with the daily management of kitchen operations.
• Supervise and coordinate the activities of chefs and kitchen staff.
• Prepare and present high-quality dishes in accordance with lodge standards and recipes.
• Ensure consistency in food quality, taste, and presentation.
• Monitor food preparation and service to ensure efficiency during meal periods.
• Assist with menu planning, recipe development, and seasonal menu changes.
• Oversee food stock levels, ordering, receiving, and storage.
• Conduct regular stock takes and assist with inventory management.
• Minimise food waste and control food costs.
• Ensure compliance with food safety, HACCP, and hygiene regulations.
• Train, mentor, and develop junior chefs and kitchen staff.
• Assist with staff scheduling and daily kitchen briefings.
• Monitor kitchen equipment and report maintenance requirements.
• Ensure all kitchen areas remain clean, organised, and compliant with health and safety standards.
• Work closely with the Food & Beverage team to ensure seamless service.
• Handle guest dietary requirements, allergies, and special requests professionally.
• Assume responsibility for the kitchen in the absence of the Executive Chef.

POSITION INFO:
Minimum Qualifications

• Grade 12 (Matric).
• Professional Chef Qualification, Diploma, or Certificate in Culinary Arts from a recognised institution.

• Minimum of 3–5 years' experience as a Sous Chef or Senior Chef de Partie in a 4-star or 5-star lodge, hotel, or fine dining establishment.
• Experience in luxury hospitality and high-volume food production.
• Proven experience leading and developing kitchen teams.
• Experience with stock control, ordering, and food cost management.

• Strong culinary knowledge and cooking techniques.
• Excellent leadership and team management skills.
• Creativity and passion for food presentation.
• Strong organisational and time management abilities.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure.
• High attention to detail.
• Strong problem-solving and decision-making skills.
• Computer literacy for ordering, stock control, and reporting.
• Ability to train and mentor junior chefs.

• Food preparation and presentation techniques.
• HACCP and food safety standards.
• Kitchen operations and workflow management.
• Stock control and inventory management.
• Menu planning and recipe costing.
• Food cost control and budgeting.
• Health and safety legislation.
• Dietary requirements and allergen management.

• Willingness to work shifts, weekends, public holidays, and flexible hours.
• Ability to live on-site if staff accommodation is provided.
• Physically fit and able to work long hours in a fast-paced kitchen environment.
• Professional appearance and excellent personal hygiene.
• Valid driver's licence (advantageous).

• Passion for culinary excellence and luxury hospitality.
• Creative, innovative, and quality-driven.
• Calm and composed under pressure.
• Strong leadership and mentoring abilities.
• Excellent attention to detail and commitment to consistency.
• Positive attitude, reliability, and strong work ethic.
• Team player with the ability to motivate and inspire others.
• Dedicated to delivering exceptional dining experiences for every guest.