Senior Sous Chef - Live In, Port Elizabeth, South Africa

Job Title: Senior Sous Chef

Department: Kitchen
Reports to: Head Chef
Location: Hospitality / Luxury Lodge Environment

Job Overview

An experienced and dynamic Senior Sous Chef is required to support the Head Chef in overseeing daily kitchen operations within a high-end hospitality environment. The successful candidate will be responsible for maintaining exceptional food quality, managing kitchen teams, and ensuring a seamless and personalised dining experience for guests.

Minimum Requirements

• Diploma or formal qualification in Culinary Arts
• Minimum of 5 years' experience in a senior culinary role within a 5-star lodge or hospitality environment
• Proven experience managing and leading kitchen brigades
• Strong knowledge of food safety, hygiene, and kitchen operations

Key Responsibilities Kitchen Operations & Service Delivery

• Oversee daily kitchen operations and ensure smooth service delivery
• Run kitchen shifts and conduct pre-service briefings
• Ensure all food meets high standards of quality, presentation, and consistency
• Support all kitchen sections to maintain efficient workflow and service excellence

Guest Experience

• Engage with guests regarding menu preferences, dietary requirements, and special occasions
• Ensure personalised dining experiences through clear communication with front-of-house teams

Food Quality & Standards

• Enforce standardised recipes, portion control, and plating standards
• Maintain organised systems for menus, recipes, and kitchen documentation
• Stay updated on industry trends, standards, and best practices

Team Leadership & Development

• Supervise, motivate, and manage kitchen staff during preparation and service
• Train, mentor, and develop junior chefs to maintain high performance levels
• Foster a positive and productive kitchen environment

Compliance & Administration

• Ensure compliance with food safety, hygiene, and health & safety regulations
• Maintain accurate kitchen records and administrative processes
• Assist with stock control, ordering, and supplier coordination

Cost Control

• Monitor food costing, stock levels, and wastage
• Support budget management and cost efficiency initiatives

Key Competencies

• Strong leadership and team management skills
• Ability to perform effectively under pressure
• Excellent communication skills (verbal and written)
• High attention to detail and organisational ability
• Professional, reliable, and responsible work ethic
• Strong understanding of food costing and inventory management
• Working knowledge of POS systems and Microsoft Office

Additional Requirements

• Valid driver's licence