About this role
5* Mountain Hotel & Spa in Muldersdrift is looking for an experienced and passionate Senior Sous Chef to join its culinary team. The successful candidate will support the Head Chef in leading kitchen operations, developing the team and maintaining exceptional food quality, presentation and service standards . Duties: Assist the Head Chef with the daily management of all kitchen operations. Take charge of the kitchen in the Head Chef’s absence. Coordinate food preparation and service across kitchen sections. Ensure consistent quality, flavour, portion control and presentation of all dishes. Assist with menu development, seasonal specials, recipe specifications and menu costing. Oversee preparation schedules and ensure readiness for service. Train, mentor and supervise kitchen staff, supporting their ongoing development. Assist with staff rosters, task allocation and performance management. Monitor food costs, stock levels and wastage to support kitchen profitability. Oversee ordering, receiving, storage and stock rotation. Ensure dietary requirements, allergies and special guest requests are accommodated correctly. Maintain strict food safety, hygiene and health and safety standards. Monitor kitchen equipment and report maintenance requirements. Work closely with front-of-house and other departments to ensure smooth service and guest satisfaction. Requirements: Recognised culinary qualification preferred. Proven experience as a Senior Sous Chef or an experienced Sous Chef within a 5-star hotel, luxury lodge or high-end restaurant. Strong culinary skills and experience managing multiple kitchen sections. Proven ability to lead a kitchen team and manage service independently. Experience with menu development, recipe costing, stock control and food cost management. Sound knowledge of food safety, allergens and dietary requirements. Excellent leadership, communication and organisational skills. Strong attention to detail and a commitment to consistently high standards. Ability to remain calm under pressure and resolve operational challenges. A hands-on approach and a passion for developing junior chefs. Willingness to work shifts, weekends and public holidays.