Job Description
About the Role
An exceptional opportunity for a highly disciplined and experienced Executive Sous Chef to join a luxury island resort in Madagascar. This senior leadership role is responsible for overseeing daily culinary operations, maintaining flawless 5-star standards, and ensuring an exceptional guest dining experience across all service areas.
Key Responsibilities
• Culinary Leadership & Service Standards
- Ensure all food meets luxury standards of quality, presentation, temperature, and portioning
- Maintain consistency across all venues, services, and meal periods
- Act as senior culinary authority on shift and enforce operational discipline
- Deliver a personalised, high-touch guest dining experience
• Guest Experience & Bespoke Dining
- Engage with guests and represent culinary leadership professionally
- Ensure dietary requirements and bespoke requests are delivered accurately
- Support private dining experiences and special events
- Maintain high-level “Service 1” luxury guest engagement
• Hygiene, Safety & Compliance
- Enforce strict hygiene, sanitation, and food safety standards across all areas
- Conduct daily inspections and corrective action implementation
- Ensure full compliance with luxury hospitality operating standards
• Procurement, Stock & Local Sourcing
- Support responsible local and regional sourcing initiatives
- Maintain correct stock handling, rotation, storage, and labelling
- Identify supply chain risks and escalate appropriately
• Cost Control & Asset Management
- Implement portion control, waste reduction, and efficiency standards
- Monitor operational costs and flag variances
- Ensure careful management of kitchen equipment and assets
• Waste & Sustainability
- Drive waste reduction across kitchens and staff catering
- Adjust ordering, prep, and portioning to improve sustainability
- Support environmentally responsible kitchen operations
• Team Leadership & Training
- Lead, supervise, and mentor kitchen teams through hands-on leadership
- Train staff on culinary standards, hygiene, and service discipline
- Promote accountability, professionalism, and strong kitchen culture
- Support development of local team members
• Staff Canteen Operations
- Ensure consistent, hygienic, and nutritious staff meals
- Maintain cost control and cleanliness in staff catering areas
- Apply same operational standards as guest kitchens
• Culinary Execution & Concept Delivery
- Execute menus reflecting local ingredients and cultural influences
- Maintain luxury presentation standards using regional produce
- Support storytelling of dishes and ingredients for guest engagement
Requirements
Culinary Arts Degree or recognised equivalent qualification
Food Safety & Hygiene certification (luxury hospitality standard)
5–7 years progressive culinary experience in senior roles
Experience in luxury resorts, islands, or high-end lodges essential
Strong leadership under pressure with proven team management ability
Multi-venue and staff catering experience advantageous
Qualifications
None mentioned.
Salary & Benefits
Negotiable (DOE)
Contact Information
For more details on this role and to apply, contact Kendrick Recruitment today.
How to Apply
Click the green “Go Apply” button below to apply directly online with the employer.
About Catering / hospitality Jobs in ZA
The catering and hospitality industry in South Africa is a thriving sector that provides opportunities for individuals to pursue fulfilling careers. Typically, the job market trends in this field are characterized by strong demand for skilled professionals, particularly in urban areas where tourism and event hosting are increasingly popular.
When it comes to salaries, a general salary range for catering and hospitality positions in South Africa can vary widely depending on factors such as experience, company size, industry sector, and level of responsibility. Broadly speaking, common entry-level positions in this field typically earn salaries ranging from R30 000 to R50 000 per annum, while senior roles can command salaries upwards of R80 000 to R120 000 or more, depending on the specific requirements of the role.
Common skills required for success in the catering and hospitality industry include excellent communication and interpersonal skills, attention to detail, ability to work well under pressure, physical stamina, and basic knowledge of food safety and handling. Additionally, experience with customer service, event planning, and inventory management is often beneficial. While some employers may place a greater emphasis on specific technical skills or certifications, these general skills provide a solid foundation for career progression in this field.
The catering and hospitality industry encompasses a wide range of sectors, including fine dining restaurants, casual eateries, hotels, conference centers, and event management companies. Financial services sector, technology industry, and manufacturing sector are among the common industries that employ professionals in this field. While specific job roles may vary, understanding the broader industry landscape can help individuals make informed career choices.
Career development opportunities in catering and hospitality abound, with many employers investing in training and development programs to support staff growth and advancement. Typically, career progression involves taking on additional responsibilities, such as shift management or team leadership roles, or pursuing specialized certifications or further education. With dedication and hard work, individuals can build a fulfilling career in this dynamic and rewarding industry.
This information provides general career guidance. Actual salaries and requirements vary by employer.
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