Sous Chef

The role suits a chef who has worked in a big lodge or resort kitchen before and is confident running a busy operation day to day, with a strong grasp of standards, costing and stock control.

Core Criteria:

• Previous experience as a Sous Chef essential
• Experience in a large lodge or resort kitchen essential
• French speaking candidates will be given first preference
• Solid understanding of menu planning, food costing and stock control
• Strong leadership skills, able to run a shift and manage a team independently
• High standards of hygiene, health and safety compliance
• Able to work well under pressure in a remote or fast-paced environment

Core Responsibilities:

• Oversee food preparation, quality and plating across the kitchen
• Support the Head Chef with menu development and daily kitchen operations
• Manage stock control, ordering and stock rotation
• Assist with food costing and monitor cost percentages
• Supervise, train and mentor junior kitchen staff
• Maintain hygiene and food safety standards throughout service
• Step in and run the kitchen in the Head Chef's absence

On Offer:

• Salary: R30,000
• Live in position