Sous Chef | Private Nature Reserve | Gansbaai

Kendrick Recruitment is currently seeking an experienced and passionate Sous Chef for a private nature reserve based in Gansbaai. This is a fantastic opportunity for a strong culinary professional with leadership abilities and fine dining experience to join a high-end kitchen team delivering exceptional guest dining experiences in a luxury environment.

The successful candidate will support the Head Chef in managing all kitchen operations, ensuring consistently high standards of food quality, presentation, and service while maintaining a strong focus on training, hygiene, and operational excellence.

Key Responsibilities:

Kitchen Operations and Food Preparation:

• Oversee the day-to-day running of the kitchen and supervise all food preparation and cooking
  
• Ensure high standards of taste, presentation, and portion control are maintained
  
• Develop and test new recipes and contribute to menu innovation
  
• Ensure meals are prepared according to guest preferences and dietary requirements
  
• Maintain strong communication between kitchen sections
  

Leadership and Staff Training:

• Lead, train, and mentor kitchen staff across all levels
  
• Delegate tasks effectively to ensure smooth and timely service
  
• Step in for senior chefs when required and make key operational decisions
  
• Conduct daily briefings regarding guest requirements and dietary needs
  
• Debrief with front-of-house after service
  
• Assist with weekly rostering and staff management
  

Kitchen Hygiene and Safety:

• Enforce strict food safety, hygiene, and health and safety standards
  
• Maintain and update health and safety documentation
  
• Conduct regular workstation inspections to ensure cleanliness and organisation
  
• Ensure proper storage and handling of ingredients
  
• Monitor equipment functionality and report maintenance issues
  

Stock Management:

• Monitor stock levels and minimise food waste
  
• Oversee ordering, receiving, storage, and rotation of ingredients
  
• Ensure efficient cost control and food cost management
  
• Assist with monthly stock takes
  

Villas and Special Events:

• Prepare meals for special events, private dining, and special requests
  
• Accommodate dietary requirements and customised menus
  
• Interact with guests when required, particularly for private dining experiences
  
• Support a strong culture of excellence, respect, and continuous improvement
  

Requirements:

• Formal culinary qualification with 7–10 years’ experience in a professional kitchen
  
• Previous experience as a Junior Sous Chef or Senior Chef de Partie in a luxury lodge, hotel, or fine dining environment
  
• Strong knowledge of food preparation techniques and kitchen operations
  
• Excellent leadership, organisational, and communication skills
  
• Ability to work independently and under pressure
  
• Strong understanding of food safety and hygiene standards
  
• Flexible and willing to work shifts, weekends, and holidays
  
• Passion for high-quality cuisine and guest experience
  

Package:

• Salary: R20,000 – R28,000 depending on experience
  
• Live-out position
  

Candidates who meet the above requirements and are interested in this opportunity are invited to submit their CV for consideration.