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Job Summary
A beautiful lodge is seeking an outstanding SOUS CHEF to join their culinary team. This luxury hospitality property, situated within a renowned nature reserve in the Western Cape, is seeking a skilled and passionate Sous Chef to join its culinary team. The successful candidate will assist in overseeing kitchen operations, maintaining culinary standards, supporting menu development, and leading kitchen staff while ensuring smooth day-to-day operations. Candidate Responsibilities: Assist in overseeing the daily operation of the kitchen and food preparation processes Supervise food preparation and cooking, ensuring consistency in quality, presentation, and portion control Contribute to menu development, recipe testing, and culinary innovation Ensure meals are prepared according to guest preferences and dietary requirements Maintain effective communication between kitchen sections and service teams Lead; mentor, and train junior kitchen staff including Chef de Parties, Demi Chefs, and Commis Chefs Delegate duties effectively to ensure efficient kitchen operations and timely service Step into senior kitchen leadership responsibilities in the absence of the Head Chef or Executive Sous Chef Conduct daily kitchen briefings regarding guest requirements and dietary requests Participate in service debriefs alongside front of house teams Assist with kitchen staff rostering and scheduling Uphold all food hygiene, health, and safety standards within the kitchen Conduct workstation inspections to ensure cleanliness, organisation, storage, and labelling standards are maintained Ensure kitchen equipment is checked daily and report maintenance issues where necessary Oversee stock ordering, receiving, storage, and stock rotation procedures Monitor food cost percentages and minimise waste through efficient stock control Conduct regular stock takes and assist with kitchen cost management Assist with special events, private dining experiences, villa catering, and boma dinners Accommodate special dietary requirements and customised guest requests Interact professionally with guests during private dining or bespoke culinary experiences where required Core Criteria: Formal culinary qualification required Minimum 7–10 years’ experience within a professional kitchen environment Previous experience as a Junior Sous Chef or Senior Chef de Partie within a luxury lodge, hotel, or fine dining environment Strong knowledge of food preparation techniques and kitchen operations Excellent leadership, organisational, communication, and problem-solving abilities Ability to work independently and perform well under pressure Passion for high-quality cuisine and guest satisfaction Strong understanding of food safety, hygiene, and kitchen management practices Flexible and willing to work shifts, weekends, and public holidays Strong attention to detail and commitment to maintaining high culinary standards This is a live-out position.
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