Hospitality and Outdoor
Hospitality and Outdoor – New Vacancy – Sous Chef – 5 Star Luxury Lodge – Garden Route, Western Cape
Introduction
An exceptional opportunity is available for an experienced Sous Chef to join a prestigious 5-star luxury lodge situated along the beautiful Garden Route in the Western Cape. This role is ideal for a passionate culinary professional who thrives in a high-end hospitality environment and is committed to delivering outstanding dining experiences for guests.
Working closely with the Executive Chef, the successful candidate will assist in managing daily kitchen operations, maintaining the highest food quality standards, and ensuring smooth service delivery across all dining areas. The ideal applicant will possess strong leadership skills, excellent culinary knowledge, and the ability to perform under pressure while maintaining attention to detail.
This position requires a hands-on individual who can lead by example, motivate kitchen staff, and contribute creatively to menu development. Candidates should have a proven track record within luxury hospitality establishments and a passion for creating memorable guest experiences through exceptional cuisine.
Job Requirements
- Minimum 3-5 years’ experience as a Sous Chef within a luxury lodge, boutique hotel, or 5-star hospitality establishment.
- Relevant culinary qualification from a recognized hospitality or culinary institution.
- Strong knowledge of food preparation, presentation, and kitchen management.
- Experience managing kitchen teams and supervising junior staff.
- Ability to maintain high standards of hygiene, food safety, and stock control.
- Excellent communication and organizational skills.
- Creative approach to menu planning and guest dining experiences.
- Ability to work flexible hours, including weekends and public holidays.
- Strong attention to detail and commitment to service excellence.
Key Responsibilities
- Support the Executive Chef in all aspects of kitchen operations.
- Ensure consistent delivery of high-quality dishes and presentation standards.
- Supervise, train, and mentor kitchen staff.
- Manage stock levels, kitchen ordering, and inventory controls.
- Maintain food cost controls and minimize wastage.
- Ensure compliance with health, safety, and hygiene regulations.
- Assist with menu development and seasonal menu planning.
- Monitor kitchen performance during service periods.
- Maintain cleanliness and organization throughout the kitchen.
- Contribute to creating exceptional guest dining experiences.
Package:
Salary: R35,000 – R40,000 per month (depending on experience)
Accommodation: Live Out
Own Transport & Driver’s License: Essential
Start Date: ASAP
