Sous Chef

SUMMARY:
An elegant, colonial-style lodge in a private Eastern Cape game concession is seeking a skilled and dependable SOUS CHEF to support its kitchen team

POSITION INFO:
This role suits a hands-on chef who can run the pass with confidence, keep plating and quality consistent for a small number of discerning guests, and work closely with the head chef in a remote bush setting. Core Criteria: Proven experience as a Sous Chef or senior Chef de Partie in an upmarket lodge, hotel or fine-dining kitchen [CONFIRM: minimum years' experience?] Culinary qualification advantageous [CONFIRM: required or advantageous?] Strong grounding in classic cooking techniques, with a flair for refined, well-presented dishes Sound knowledge of hygiene, food safety and stock control Able to lead and guide junior kitchen staff while staying calm under pressure Reliable, organised and comfortable working within a small, close-knit team Own transport and a valid driver's licence preferred, but not essential Core Responsibilities: Support the Head Chef in the daily running of the kitchen Prepare and present meals to the lodge's standard, with consistency at every service Supervise, train and motivate kitchen team members Assist with menu planning and the introduction of new dishes Manage stock rotation, ordering and requisitions Maintain high standards of cleanliness, hygiene and food safety Report equipment issues and keep the kitchen running smoothly Step in across sections where needed On Offer: Salary: R12,000 to R15,000 per month Live-in position Meals are not included Six days on, two days off Staff are welcome to remain on the property on their days off 21 days' annual leave Provident fund