Executive Sous Chef - Pilanesberg

Job Summary

As the Executive Sous Chef, you will lead the daily culinary operations fora 4 * lodge with banquet and conference venues, focusing heavily on executing high-volume, premium buffet menus. You will manage kitchen staff, oversee food preparation, maintain strict quality control, and ensure a seamless buffet presentation that blends rustic lodge charm with elevated culinary standards. In the absence of the Executive Chef, you will take full operational command of the kitchen.

Core Responsibilities

Menu Execution: Oversee the prep, cooking, and presentation of diverse, high-quality buffet spreads for breakfast, lunch, and dinner.

Buffet Management: Ensure buffet stations remain continuously replenished, fresh, visually striking, and held at correct temperatures throughout service.

Quality Control: Monitor food flavours, presentation, and portion sizes to maintain consistent resort-level standards.

Waste Mitigation: Manage high-volume production efficiently to maximize yields and minimize buffet food waste.

Leadership & Team Management

Supervision: Direct, coach, and mentor all kitchen brigade team members.

Scheduling: Create efficient kitchen staff schedules tailored to lodge occupancy rates and guest volumes.

Training: Train culinary staff on high-volume batch cooking techniques, knife skills, and presentation standards.

Inventory & Administrative Duties

Ordering & Stock: Assist in ordering food, supplies, and equipment while managing inventory rotation (FIFO).

Cost Control: Monitor food and staff costs to align with the lodge’s budget targets.

Compliance: Enforce strict health, safety, and sanitation standards (HACCP) across all prep lines and buffet stations.

Required Skills & Qualifications

Experience: Minimum of 3–5 years of culinary management experience, ideally as a Sous Chef in a high-volume lodge, resort, cruise ship, or hotel setting heavily reliant on buffet operations.

Technical Skill: Mastery of batch cooking, high-volume banquet prep, and creative buffet platter presentation.

Leadership: Strong communication skills with a proven track record of managing and motivating diverse kitchen teams.

Adaptability: Ability to thrive in a fast-paced, high-volume environment and quickly resolve service bottlenecks.

Send an updated MS Word CV starting with your current position and include a recent headshot taken in the last 6 months.

By applying, candidates agree to provide any requested information to Hospitality Exchange (see below) within 24 hours, including contact details of 2 or 3 recent direct superiors (excluding current), and consent to contact for references

The following checks may apply:- 1. Credit & Fraud 2. Criminal 3. An assessment

Open to South African citizens only.  Salary non negotiable as advertised.