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Job Summary
Senior Sous Chef. World Class Luxury 5* Game Lodge Hoedspruit. Scope and General Purpose The Senior Sous Chef supports the Head Chef and Executive Chef in delivering an efficient, cost-effective and consistently high-quality food service that reflects the Lodge's guest experience. This role requires strong culinary skill, reliable kitchen leadership, disciplined daily execution, excellent hygiene standards and the ability to guide the team during preparation, service and operational handovers. Main Duties and Responsibilities 1. Assist the Head Chef and Executive Chef with the daily running of the kitchen, ensuring that preparation, service and handovers are well organised. 2. Support menu preparation, seasonal menu updates, daily specials and guest-specific requirements, including dietary needs and special occasions. 3. Maintain consistent food quality, portion control, plating and presentation standards across all services. 4. Supervise kitchen staff during preparation and service, ensuring that tasks are completed correctly, calmly and timeously. 5. Assist with training, coaching and mentoring junior kitchen team members. 6. Ensure that ingredients are used responsibly, stored correctly and rotated according to stock control procedures. 7. Assist with stock takes, ordering information, wastage control and reporting of shortages or variances. 8. Uphold statutory hygiene, health, food safety and sanitation requirements at all times. 9. Ensure that kitchen areas, equipment and workstations are clean, organised and ready for service. 10. Report maintenance issues, equipment faults and safety risks promptly to the relevant manager. 11. Support accurate kitchen administration, including attendance records, stock documentation and daily operational notes where required. 12. Ensure that kitchen staff are correctly dressed, well groomed and conduct themselves professionally. 13. Communicate clearly with Front of House, Guest Relations and other departments to support a seamless guest experience. 14. Step into a stronger leadership role when the Head Chef or Executive Chef is off duty or unavailable. Key Competencies • Strong culinary ability with refined preparation and plating skills. • Good understanding of luxury lodge standards, guest expectations and personalised dining. • Reliable leadership style with the ability to guide a team during busy services. • Sound knowledge of stock control, kitchen hygiene, food safety and daily administration. • Clear communication and a practical, team-focused approach. • Strong attention to detail, consistency and professional presentation. • Ability to remain calm, organised and solutions-focused under pressure. • Passion for developing skills, supporting others and contributing to the Lodge way of service. Experience and Requirements Previous experience as a Senior Sous Chef, Sous Chef or strong Chef de Partie in a lodge, hotel, restaurant or similar hospitality environment. Luxury lodge or fine dining experience will be advantageous. Sound knowledge of food preparation, service flow, stock control and kitchen hygiene. Experience in supervising or training junior kitchen team members. Strong understanding of health, hygiene and safety requirements. Ability to work flexible hours, including weekends, public holidays and split shifts where required. Basic kitchen administration and communication skills. Valid driver’s licence will be advantageous. Email current updated complete detailed CV Please Note - While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
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