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??? SOUS CHEF VACANCY ALERT ??? ? Sous Chef ? Hermanus Area ? Luxury Property ? Salary: Negotiable DOE ? Role Overview: A prestigious Luxury Property is seeking an experienced Sous Chef to join its luxury kitchen team. This leadership role supports the Head Chef and Executive Sous Chef in overseeing daily kitchen operations, maintaining exceptional culinary standards, and delivering memorable dining experiences for guests. ? Key Responsibilities: ?️ Kitchen Operations & Food Preparation • Oversee daily kitchen operations and food preparation • Maintain high standards in taste, presentation, and portioning • Assist with menu development and recipe innovation • Ensure meals are prepared according to guest preferences and dietary requirements • Maintain effective communication between kitchen sections ?? Leadership & Team Development • Lead, train, and mentor kitchen staff across all levels • Delegate tasks effectively to ensure smooth service delivery • Step into leadership roles in the absence of senior chefs • Conduct daily guest and dietary briefings with the kitchen team • Coordinate debrief meetings with Front of House after service • Manage weekly staff rosters and kitchen scheduling ? Hygiene, Safety & Kitchen Standards • Enforce strict food hygiene and health & safety standards • Maintain up-to-date health and safety documentation • Conduct workstation inspections to ensure cleanliness and organisation • Ensure proper handling and storage of ingredients • Report maintenance issues and ensure equipment functionality ? Stock Control & Cost Management • Monitor stock levels and minimise food waste • Manage ordering, receiving, storage, and stock rotation • Assist with monthly stock takes and food costing • Ensure efficient ingredient usage and cost control practices ? Guest Experiences & Special Events • Prepare meals for villas, bomas, private dining, and special events • Cater to dietary requests and customised dining experiences • Interact with guests during private dining experiences when required ? Requirements: • Formal culinary qualification • 7–10 years’ experience in a professional kitchen • Previous experience as a Junior Sous Chef or Senior Chef de Partie in a lodge, hotel, or fine dining environment • Strong culinary and food preparation knowledge • Excellent leadership, organisational, and communication skills • Strong understanding of food safety and kitchen management • Ability to work independently and under pressure • Flexible to work shifts, weekends, and public holidays ? Personal Attributes: • Passionate about cooking and guest satisfaction • Creative, detail-oriented, and organised • Calm and professional under pressure • Strong team player with mentoring ability • Positive attitude with a commitment to excellence ? For more details on this role and to apply, contact me today! Please note that only suitable candidates meeting the requirements of the position will be contacted.
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