South Africa: Senior Sous Chef posted by HotelJobs

An iconic private island lodge off the coast of Zanzibar is seeking a talented and driven SENIOR SOUS CHEF to join their exceptional culinary team. This is a rare and exciting opportunity to work at one of Africa’s most exclusive island retreats, where world-class food experiences are at the heart of the guest journey. Reporting to the Executive Chef, you will play a pivotal leadership role in the daily kitchen operation, inspiring your team, maintaining the highest culinary standards, and contributing to truly unforgettable guest experiences in one of the most breathtaking settings on the continent. Core Criteria: Formal culinary qualification essential Minimum 2 years’ experience in a Sous Chef role, ideally within a 5-star operation Strong leadership, mentoring, and team management skills Ability to work effectively under pressure while maintaining exceptional attention to detail Solid understanding of financial controls, budgets, and cost-per-head management Knowledge of HACCP protocols and health and safety compliance standards Computer literate Guest-focused with a positive, energetic, and enthusiastic outlook Excellent communication and interpersonal skills Hardworking; committed, and eager to learn and grow Smart; clean, and well-presented at all times Core Responsibilities: Maintain high standards of professionalism, discipline, and service excellence within the kitchen team Provide inspirational leadership to the kitchen brigade, ensuring the highest levels of productivity and quality at all times Work closely with the Executive Chef to ensure all menus and food offerings are aligned to lodge quality standards and food scores Monitor food budgets and cost-per-head allocations, ensuring all orders remain within budget Deputise for the Executive Chef in their absence, including attendance at daily HOD meetings and morning briefings Hold daily department meetings to communicate relevant information and operational updates to the kitchen team Oversee month-end stock takes and ensure all financial and record-keeping controls are adhered to Ensure smooth daily running of both the kitchen and canteen operation Introduce and maintain cleaning rosters in compliance with all local regulations Ensure full compliance with all health, safety, and HACCP protocols Record and manage staff sick leave, leave cycles, and work rosters in the absence of the Executive Chef Assist with uniform orders and ensure all staff are correctly presented at all times Ensure effective communication between the kitchen, Lodge Managers, Guest Relations, and Butlers Contribute creatively to menu development and the continuous enhancement of the food experience Remuneration & Benefits: Salary: Dependent on experience 2-year fixed-term contract