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Sous Chef | Private Nature Reserve | Gansbaai Kendrick Recruitment is currently seeking an experienced and passionate Sous Chef for a private nature reserve based in Gansbaai. This is a fantastic opportunity for a strong culinary professional with leadership abilities and fine dining experience to join a high-end kitchen team delivering exceptional guest dining experiences in a luxury environment. The successful candidate will support the Head Chef in managing all kitchen operations, ensuring consistently high standards of food quality, presentation, and service while maintaining a strong focus on training, hygiene, and operational excellence. Key Responsibilities: Kitchen Operations and Food Preparation: Oversee the day-to-day running of the kitchen and supervise all food preparation and cooking Ensure high standards of taste, presentation, and portion control are maintained Develop and test new recipes and contribute to menu innovation Ensure meals are prepared according to guest preferences and dietary requirements Maintain strong communication between kitchen sections Leadership and Staff Training: Lead; train, and mentor kitchen staff across all levels Delegate tasks effectively to ensure smooth and timely service Step in for senior chefs when required and make key operational decisions Conduct daily briefings regarding guest requirements and dietary needs Debrief with front-of-house after service Assist with weekly rostering and staff management Kitchen Hygiene and Safety: Enforce strict food safety, hygiene, and health and safety standards Maintain and update health and safety documentation Conduct regular workstation inspections to ensure cleanliness and organisation Ensure proper storage and handling of ingredients Monitor equipment functionality and report maintenance issues Stock Management: Monitor stock levels and minimise food waste Oversee ordering, receiving, storage, and rotation of ingredients Ensure efficient cost control and food cost management Assist with monthly stock takes Villas and Special Events: Prepare meals for special events, private dining, and special requests Accommodate dietary requirements and customised menus Interact with guests when required, particularly for private dining experiences Support a strong culture of excellence, respect, and continuous improvement Requirements: Formal culinary qualification with 7–10 years’ experience in a professional kitchen Previous experience as a Junior Sous Chef or Senior Chef de Partie in a luxury lodge, hotel, or fine dining environment Strong knowledge of food preparation techniques and kitchen operations Excellent leadership, organisational, and communication skills Ability to work independently and under pressure Strong understanding of food safety and hygiene standards Flexible and willing to work shifts, weekends, and holidays Passion for high-quality cuisine and guest experience Package: Salary: R20,000 – R28,000 depending on experience Live-out position Candidates who meet the above requirements and are interested in this opportunity are invited to submit their CV for consideration.
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