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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.
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