Executive Sous Chef

The successful candidate will support the Head Chef in leading a high-performing kitchen, ensuring the delivery of exceptional culinary experiences in a fine-dining environment. This is a hands-on role requiring creativity, leadership, and impeccable standards of food quality and presentation. Candidate Responsibilities: Assist the Head Chef in planning and executing menus that reflect creativity, seasonality, and fine-dining standards. Supervise, mentor, and manage kitchen staff, ensuring teamwork, discipline, and adherence to safety and hygiene standards. Oversee food preparation, portion control, and presentation to maintain consistent 5-star quality. Manage inventory, ordering, and stock rotation to minimize waste and ensure cost-efficiency. Ensure compliance with all health, safety, and hygiene regulations. Collaborate with the Front of House team to ensure smooth service and exceptional guest experiences. Contribute to staff training, development, and performance evaluations. Innovate and adapt menus based on guest feedback and seasonal availability. Assist with budgeting, cost control, and maintaining operational efficiency. Candidate Requirements: Minimum of 5 years of experience in a 5-star hotel, lodge, or luxury resort kitchen. Proven leadership and team management skills. Strong knowledge of contemporary cuisine, plating techniques, and fine-dining standards. Ability to work under pressure while maintaining high standards. Excellent organizational, communication, and interpersonal skills. Passion for culinary excellence and creativity. This is a live-in position.

Location: Waterberg, ZA

Posted Date: 11/8/2025