Kendrick Recruitment is currently recruiting for a Sous Chef on behalf of a private game reserve based in Grahamstown, Eastern Cape.

This role is ideal for an experienced and motivated chef with strong leadership skills and a passion for delivering exceptional culinary experiences in a luxury lodge environment.

Role Details:

• Position: Sous Chef
  

• Location: Grahamstown, Eastern Cape
  

• Property Type: Private Game Reserve
  

• Salary: R15,000 per month (negotiable depending on experience)
  

Key Duties and Responsibilities:

• Lead daily kitchen operations across lodge and villa kitchens
  

• Supervise, coordinate, and mentor junior chefs
  

• Ensure consistency in food quality, taste, and presentation
  

• Prepare and cook dishes to the highest standards, showing creativity and attention to detail
  

• Support the Head Chef with menu development, costing, and implementation
  

• Collaborate with the culinary team to develop innovative menus using local and seasonal ingredients
  

• Manage inventory, stock control, ordering, and kitchen administration
  

• Maintain kitchen discipline and smooth daily operations
  

• Ensure full compliance with HACCP, hygiene, and health and safety standards
  

• Maintain a clean, organised, and efficient kitchen environment
  

• Work closely with other departments to deliver a seamless guest dining experience
  

• Follow menus set by the Executive Chef and Head Chef
  

• Alternate between lodge and villa kitchens as operationally required
  

• Train and develop junior chefs to maintain a cohesive and motivated team
  

Candidate Requirements:

• Minimum of 5 years’ experience in a professional kitchen
  

• Previous lodge experience is mandatory
  

• Proven leadership and team management experience
  

• All-rounder with strong skills in hot kitchen and pastry sections
  

• Experience in baking, desserts, breads, cold kitchen, à la carte, and family-style service
  

• Calm, organised, and composed under pressure
  

• Assertive, dependable, and team-focused
  

• Strong organisational, planning, and time management skills
  

• Excellent cooking ability with attention to detail and consistency
  

• Strong communication and interpersonal skills
  

• Good understanding of food and wine trends
  

• In-depth knowledge of stock procedures, control, and cost management
  

• Knowledge of dietary, cultural, and religious food requirements
  

• Willingness to work flexible hours, including early, late, and split shifts
  

• Ability to adapt to a fast-paced and ever-changing environment
  

• Valid driver’s licence required
  

• Good energy and a positive, professional attitude
  

• Feedback-fit and open to continuous improvement
  

Employment Terms:

• Working hours: Early, late, and split shifts
  

• Rotation cycle: 6 weeks on / 2 weeks off
  

On Offer:

• Salary negotiable around R15,000 per month
  

• 50% contribution towards medical aid
  

• 50% contribution towards provident fund
  

• Monthly food allowance of R750 (no staff meals provided)
  

Candidates who meet the above requirements and are keen to apply are invited to submit their CV for consideration.