? NOW HIRING: Senior Sous Chef ? ? Northern KZN | 4 Hotel Are you ready to take your culinary career to the next level? ? Join a luxury 4-star hotel and lead a dynamic kitchen team delivering top-tier cuisine ! ?? ? What youll do: Run daily kitchen operations Lead & train junior chefs Create exceptional guest dining experiences What we need: Strong leadership skills 4 hotel experience & degree Passion for high-quality cuisine ? R18 000p.m DOE & Accommodation

Skills & Experience – A minimum of 5 years work experience ideally 2 years as a trainee and in a wellrecognized five-star hotel or world class lodge, as an assistant manager – Exceptional Food and Beverage knowledge – Financial management ability – A hardworking, co-operative manner – High standards of service excellence and a passion for the industry – Attention to detail – Exceptional English and a second language would be preferable – Good computer literacy – Excellent management ability and communication skills – A clear understanding of basic labour law and disciplinary procedures – A developmental approach to staff – Assertiveness, patience and good organizational skills – Understanding of housekeeping and maintenance procedures – An awareness of developments within the food and lodge industries, as well as international trends in hospitality

Key Responsibilities The main role of the Senior Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef, in line with the Standard of Excellence and SOPs. – The senior Sous Chef would assume responsibility for the kitchen in the absence of the Head Chef. – Management of sections of the kitchen and staff canteens. – Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge. – Effective guest interaction to enhance guest experiences. – Supervise the quality of food produced and served in a hygienic manner. – Designing of menu follow and implement new food concept. – Monitoring the quality and care of equipment and products – minimising breakage. – Administration of orders to minimize shortages and wastage. – Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty. – Where applicable: preparation of pastry items to standards, that include, breads; croissants; Danish pastries; ice-creams; sorbets; cakes; biscuits and desserts. Key Responsibilities – Strategic management of food to reduce waste, such as portion control and stock rotation. – Implement and maintain Health and Safety procedures, such as cleanliness and hygiene of the kitchen kept in the highest standard. – Communication with departmental teams to ensure that guest needs are met, and operations run effectively. – Focus on skills and knowledge development of staff. – Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further green lodge operations – Active participation in and effective communication and support of conservation message and purpose. – All roles at may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. We foster a culture of collaboration, and with this a support of the multi-skilling of staff.

NOW HIRING: Senior Sous Chef Northern KZN | 4★ Hotel Are you ready to take your culinary career to the next level? ️ Join a luxury 4-star hotel and lead a dynamic kitchen team delivering top-tier cuisine ! ‍✨ What you’ll do: • Run daily kitchen operations • Lead & train junior chefs • Create exceptional guest dining experiences ✅ What we need: ✔ Strong leadership skills ✔ 4★ hotel experience & degree ✔ Passion for high-quality cuisine R18 000p.m DOE & Accommodation

Key Performance Areas Keep up to date with industry trends, standards, and best practices. Run daily kitchen shifts and lead pre-shift briefings with front- and back-of-house teams. Manage guest requests, dietary needs, and special occasions, ensuring clear communication with the Lodge team. Ensure all food meets the lodges quality, presentation, and service standards. Enforce standardized recipes, portion control, and plating standards. Maintain organised menus, recipes, and kitchen documentation. Oversee daily kitchen operations and ensure accurate, timely admin. Ensure compliance with food safety, hygiene, and health & safety regulations. Supervise, motivate, and support kitchen staff during service. Assist with stock control, ordering, food costing, and reducing waste. Support all kitchen sections to ensure smooth service and exceptional guest experiences. Train and mentor junior chefs to maintain high standards and consistency. Minimum Requirements Diploma or formal qualification in Culinary Arts. At least 5 years experience in a senior kitchen role within a 5-star lodge or hospitality environment. Proven experience leading and managing a kitchen brigade. Valid drivers license. Key Competencies Strong verbal and written English skills. Knowledge of GAAP POS and Microsoft Office. Good understanding of food costing, stock control, and waste management. Professional, reliable, and responsible. Strong leadership skills and ability to work under pressure. Solid understanding of Food & Beverage service principles.

Minimum Requirements: 35 years experience in a professional kitchen. Previous experience in a supervisory or senior chef role is highly preferred. Excellent leadership, team management, and communication skills. Ability to perform under pressure in a fast-paced, high-volume environment while maintaining a calm and organized approach. Strong organizational and multitasking abilities. Thorough knowledge of health, safety, and food hygiene standards. Creative and innovative mindset with a passion for culinary excellence. Key Duties & Responsibilities: Manage Kitchen Staff: Supervise, train, and motivate kitchen staff to maintain high standards of food quality and presentation. Collaborate with Executive Chef: Assist in developing creative menu offerings and ensure compliance with health and safety regulations. Inventory Management: Oversee stock levels and manage supplies to meet operational needs. Cost Control: Work within budget guidelines and implement cost-effective measures. Problem-Solving: Address challenges during preparation and service efficiently. Team Development: Coach and mentor junior staff to build a strong, cohesive kitchen team. Menu Planning: Support the creation of innovative, seasonal menus. Quality Control: Ensure all dishes meet presentation, taste, and safety standards. Safety & Hygiene: Maintain a clean, safe, and compliant kitchen environment. If you are a hands-on leader with a passion for fine dining and a commitment to delivering exceptional culinary experiences, we would love to hear from you! To apply

Senior Sous Chef – Paterson, Eastern Cape | Luxury Game Lodge Introduction A prestigious luxury game lodge in Paterson, Eastern Cape , is seeking an experienced Senior Sous Chef to join their high‑performing hospitality team. This is an exceptional opportunity for a talented culinary professional with strong chef , hospitality , and kitchen expertise to contribute to a world‑class lodge environment. The ideal candidate will bring creativity, consistency, and leadership to a fast‑paced kitchen while maintaining the highest standards of food quality, hygiene, and guest satisfaction. If you thrive in a 4/5‑star lodge setting and are passionate about delivering exceptional dining experiences, this role offers the perfect platform to grow your career. Job Requirements Matric Culinary and Hygiene qualifications preferred ( chef ) 3–5 years’ experience in a 4/5‑star lodge environment (Essential) Strong cooking skills and excellent knowledge of kitchen operations and food safety standards Menu compilation and implementation Knowledge of all dietary requirements Strong stock control knowledge and procedures Good understanding of planning, budgeting and departmental administration Ability to lead, coordinate and train kitchen staff ( hospitality ) Willingness to work flexible hours, including weekends and public holidays Ability to work under pressure with high attention to detail Maintain consistency in taste, portioning and presentation Strong time management and organisational skills Ability to create, implement and maintain written control documents and training manuals Food portfolio required Package R22 500 per month Live‑in accommodation (Single) Meals on duty Exceptional working environment within a luxury lodge setting Start Date: ASAP