Job Description

Our client in the Leisure, Travel & Tourism industry is currently looking for a Senior Sous Chef, in Hoedspruit Mopani District, Limpopo.Responsibilities:

• Assist the Head Chef and Executive Chef in planning and executing innovative and seasonal menus.
• Supervise kitchen staff and ensure high standards of food preparation and presentation.
• Maintain quality control and consistency in all dishes served.
• Oversee inventory management, including ordering, receiving, and stocking supplies.
• Ensure adherence to all health and safety regulations and food hygiene standards.
• Train, mentor, and develop kitchen staff, fostering a positive and efficient working environment.
• Manage kitchen operations during the Head Chefs absence.
• Handle and resolve any kitchen-related issues or emergencies promptly.
• Check that staff are adhering to the cleaning roster and that the kitchen is being cleaned properly.
• Know the correct usage of chemicals and cleaning materials.
• Check and rotate stocks in fridges and freezers daily
• Help monitor and manage inventory, including ordering and stocking supplies when needed.
• Good interaction with guests as well as a clear understanding of special dietary needs.
• Constant upkeep on the buffet, bush delights, and banqueting.
• Ensure that equipment is in working order and that it is always returned to the correct storage place.
• Ensure the menu is being followed correctly and recipes are being correctly executed.

• At least 2+ years of Chef experience in an &Beyond would be advantageous.
• At least 2+ years of Chef experience in a similar role.
• Culinary school Diploma or equivalent experience.
• In-depth knowledge of culinary techniques, trends, and best practices.
• Excellent organizational and multitasking abilities.
• Strong leadership and management skills.
• Proficient in food safety regulations and kitchen hygiene practices.
• Have a good verbal understanding and a written knowledge of English.
• Pastry knowledge is essential.
• Passion for kitchen management - including all kitchen administration, general hygiene, and people management.
• Experience in a lodge or remote location setting.
• Knowledge of local ingredients and cuisine.
• Creative flair and a passion for innovation in the kitchen.
• HACCP Knowledge.
• Knowledge and experience with PAN Strat would be advantageous.

• Up to R18 000 per month plus accommodation.

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