Sous Chef

SUMMARY:
EXPERIENCE & QUALIFICATIONS
Candidates must meet the following requirements:

• Previous experience at Sous Chef level, or substantial Junior Sous Chef experience with demonstrable readiness for promotion.
• Proven experience within luxury four-star or five-star hotels, lodges, resorts or fine-dining establishments.
• Luxury five-star safari lodge experience will be advantageous, although candidates from other exceptional luxury establishments will be considered.
• Recognised professional culinary qualification or equivalent demonstrable industry experience.
• Strong knowledge of classical and contemporary cooking techniques, food preparation and presentation.
• Experience in à la carte, fine dining, set menus, buffet operations, private dining and high-volume service when required.
• Understanding of dietary requirements, allergens, cross-contamination prevention and food safety.
• Working knowledge of pastry and bakery production, including basic desserts, cakes, pastries, breads and afternoon tea preparation.
• Competency in kitchen administration, food costing, stock control, stocktakes, stock rotation, ordering and wastage management.
• Computer literacy, including email, Microsoft Excel, Microsoft Word and electronic ordering systems.

1. HANDS-ON KITCHEN LEADERSHIP

• Be actively involved in mise en place, preparation, cooking, plating and service.
• Be capable of independently running any kitchen section when required.
• Work alongside the team, particularly during busy services and periods of staff shortages.
• Be prepared to assist in the pastry department whenever operationally necessary.
• Maintain a visible kitchen presence and provide practical leadership.
• Supervise and maintain high standards across breakfast, lunch, afternoon tea and dinner operations.
• Ensure that dishes are produced consistently according to approved recipes, specifications, presentation standards and menu descriptions.
• Take ownership of operational responsibilities during the Executive Chef's absence.
• Remain actively engaged with the brigade rather than spending unnecessary time in the office.

1. LEADERSHIP, COMMUNICATION & TEAM DEVELOPMENT

• Communicates clearly, respectfully and effectively with all team members.
• Is fluent in spoken and written English. Afrikaans and additional South African languages, including Sepedi, isiZulu, Setswana or other indigenous languages, will be advantageous.
• Has the patience and ability to train, mentor and develop junior chefs.
• Can demonstrate culinary techniques rather than simply giving instructions.
• Respects cultural and linguistic diversity.
• Leads through example, professionalism and mutual respect.
• Handles disagreements constructively and does not encourage workplace factions, favouritism or disruptive politics.
• Maintains discipline without intimidation, bullying or disrespectful conduct.
• Accepts constructive criticism and is willing to learn.
• Understands and respects the Executive Chef's leadership, operational systems and established culinary direction.

1. OPERATIONAL & ADMINISTRATIVE RESPONSIBILITIES

• Stock management, regular stocktakes and inventory accuracy.
• Supplier ordering, purchase controls and written ordering procedures.
• Receiving, checking and inspecting deliveries.
• FIFO, FEFO, food storage and temperature control.
• Food costing, portion control, yield management and wastage reduction.
• HACCP principles, hygiene standards and kitchen cleanliness.
• Mise en place planning, daily production schedules and kitchen organisation.
• Delegation of responsibilities and monitoring staff performance.
• Maintaining high culinary standards in the Executive Chef's absence.
• Using computers to prepare orders, maintain records and communicate with suppliers and management.

POSITION INFO:

1. INTERVIEW & PRACTICAL ASSESSMENT PROCESS

• Practical cooking ability and technical knowledge.
• Mise en place, organisation and time management.
• Food preparation, flavour balance and seasoning.
• Plating, presentation and attention to detail.
• Ability to follow recipes and instructions accurately.
• Pastry and basic bakery competency.
• Hygiene, food safety and workstation cleanliness.
• Communication and interaction with kitchen staff.
• Practical leadership, initiative and problem-solving.
• Performance under pressure during actual kitchen services.
• Ability to receive feedback and implement corrections.
• Overall suitability for the Lodge culinary team and luxury safari environment.