URGENT IMMEDIATE START We are seeking a Sous/Head chef to lead our clients unique lodge based in Sabi Sands.
Requirements and Responsibilities Stock Management: Conduct weekly stock takes to ensure accurate inventory control, and monitor stock levels to minimize waste and maximize efficiency. Ordering: Oversee all ordering of kitchen supplies, working closely with suppliers to secure high-quality ingredients while managing food costs effectively. Menu Planning & Development: Design and update menus that reflect seasonal availability, guest preferences, and dietary requirements while showcasing culinary creativity and local flavours. Administration & Paperwork: Manage all administrative functions of the kitchen, including maintaining records of expenses, food safety compliance, and staff scheduling to ensure smooth operations. Team Leadership: Lead, train, and motivate the kitchen team, fostering a positive work environment that encourages collaboration, growth, and continuous improvement. Quality Control: Ensure that all dishes are prepared to the highest standard of taste and presentation, maintaining consistency and quality across all meal services. Health and Safety Compliance: Ensure strict adherence to health, hygiene, and safety standards, maintaining a clean and organized kitchen at all times. Guest Interaction: Engage with guests to receive feedback and adjust offerings as needed, striving to elevate the overall dining experience. Proven experience as a Head Chef or Senior Sous Chef in a luxury or fine dining establishment. Strong leadership and team management skills, with the ability to inspire and develop junior chefs. Exceptional organizational and multitasking abilities, with a keen eye for detail. Expertise in culinary techniques, food safety, and kitchen operations. Ability to thrive in a fast-paced, high-pressure environment with a focus on delivering excellence. Creativity and a passion for staying current with food trends, techniques, and presentation styles.
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