Sous Chef

Key Responsibilities: Assist the Executive Chef in the daily running of the kitchen Oversee kitchen operations in the Executive Chefs absence Ensure consistent delivery of high-quality, beautifully presented dishes Manage food preparation, plating, and service for all meals, including à la carte and fine dining experiences Maintain health and hygiene standards in line with 5-star requirements Supervise, train, and mentor junior kitchen staff Monitor stock levels, assist with ordering, and manage inventory Assist in creating seasonal menus and new dish development Ensure cost control, portion management, and minimal wastage Requirements: Formal culinary qualification or equivalent Minimum 35 years experience in a similar role within a 5-star lodge or luxury hospitality environment Strong leadership, communication, and kitchen management skills Exceptional attention to detail and creativity in presentation Excellent knowledge of hygiene and safety standards Ability to work under pressure in a high-end, fast-paced kitchen Willingness to work flexible shifts, including weekends and holidays Package Includes: Competitive salary Live-in position with meals included (if applicable)

Location: Limpopo, ZA

Posted Date: 4/2/2025