About UsWe are driven by a strong set of values that shape our culture and guide our daily interactions:Clear Communication & Transparency: Active listening, constructive feedback, and collaborative teamwork.Trust & Integrity: Consistency, accountability, and mutual respect in everything we do.Proactive Problem Solving: Approach challenges with calm, forward-thinking, solution-driven mindsets.Guest-Centered Excellence: Plan with purpose, innovate with intent, and take full responsibility for delivering exceptional service. Job PurposeThe Sous Chef is second-in-command in the kitchen, responsible for managing staff, maintaining culinary standards, and supporting the Head Chef in all aspects of kitchen operations. Key Duties and ResponsibilitiesLead daily kitchen operations and ensure smooth service.Supervise, train, and mentor junior chefs, promoting skill development.Ensure consistency in food quality, presentation, and taste.Support the Head Chef in menu development, costing, and innovation.Manage inventory, stock control, and ordering of ingredients.Oversee adherence to health, safety, and hygiene standards (HACCP).Collaborate with other departments to ensure seamless guest dining experiences.Demonstrate creativity and passion for culinary excellence across all food preparation, including hot and pastry sections.Work flexible hours, including early, late, and split shifts, as required.

Required Skills, Qualifications & Attributes

• Minimum 5 years’ experience in a professional kitchen with proven leadership experience.
• Previous lodge or hospitality experience is mandatory.
• Excellent cooking and all-round culinary skills (hot & pastry sections).
• Strong organizational, planning, and time management abilities.
• Knowledge of food safety, dietary requirements, cost control, and stock management.
• Ability to work under pressure in a fast-paced environment.
• Assertive, dependable, team-oriented, and adaptable.
• Excellent communication and interpersonal skills.
• Commitment to delivering exceptional guest satisfaction.
• Awareness of current food and wine trends.
• Valid driver’s license.

 
Employment Terms & Benefits

• Working Hours/Shift: Early/Late/Split shifts; Cycle: 6 weeks on / 2 weeks off.
• Benefits:
• Accommodation provided
• Meal allowance
• Uniform supplied
• Medical aid (50% employer contribution)

Provident fund contribution