About the Role

We are seeking an experienced Sous Chef to join our team in Port St Johns, where you will be responsible for leading the kitchen operations and ensuring the highest standards of food quality and presentation. As a key member of our culinary team, you will be expected to work closely with the Executive Chef to develop menus, manage inventory, and maintain a clean and safe kitchen environment.

Key Responsibilities

• Lead and manage the kitchen staff to achieve high levels of productivity and efficiency
• Develop and implement menus that meet the needs of our guests
• Manage inventory and ordering to ensure optimal stock levels
• Maintain a clean and safe kitchen environment, adhering to health and safety standards
• Monitor and control food costs, minimizing waste and optimizing profitability
• Collaborate with the Executive Chef to develop and implement new menu concepts
• Supervise and train junior staff members to improve their skills and knowledge

Requirements

• Grade 12 (NQF Level 4) Degree and/or diploma in Culinary Arts
• Completed commercial cookery apprenticeship or equivalent
• 5 Years experience in a culinary leadership role
• Demonstrated extensive previous experience in a luxury 5-Star lodge, hotel, or cruise line environment

Qualifications

• Formal education/certifications not specified.

Salary & Benefits

About the Role

We are seeking an experienced Sous Chef to join our team in Port St Johns, South Africa. As a key member of our culinary leadership, you will be responsible for overseeing kitchen operations, managing staff, and ensuring exceptional food quality.

Key Responsibilities

• Lead and manage kitchen employees to achieve high standards of service and food quality
• Oversee and direct multiple small teams to ensure efficient kitchen operations
• Implement policies, processes, and standards across the kitchen function
• Monitor and ensure compliance with health, safety, security, and other legal requirements
• Develop and implement innovative and creative food products
• Communicate detailed information and instruction to staff effectively

Requirements

• Grade 12 (NQF Level 4) Degree and/or diploma in Culinary Arts
• Completed commercial cookery apprenticeship or equivalent
• 5 Years experience in a culinary leadership role
• Demonstrated extensive previous experience in a luxury 5-Star lodge, hotel, or cruise line environment

Qualifications

• Formal education/certifications not specified.

Salary & Benefits

• Salary details not mentioned in original job description.