Beach Lodge located between Port Edward and Port St Johns in the Eastern Cape is looking for a Sous Chef to support the Head Chef and Lodge Management team in implementing and monitoring cost-effective kitchen operations aligned with annual plans and evolving guest dining trends. The role supports the day-to-day performance of the Lodge Kitchen team, ensuring compliance with policies, recipes, standards, and ways of working to achieve consistent results. The Sous Chef demonstrates professionalism, competence and excellence at all times, contributing to superior food quality and service for guests. Also responsible for training and development of kitchen employees, Chef de Parties, and Demi Chefs, and remains informed of best practices in food production, hygiene and the use of equipment to enhance efficiency, quality and presentation. Requirements Grade 12 (NQF Level 4) Degree and/or diploma in Culinary Arts Completed commercial cookery apprenticeship or equivalent 5 Years’ experience in a culinary leadership role Demonstrated extensive previous experience in a luxury 5-Star lodge, hotel, or cruise line environment Highly competent in producing a wide range of foods, including ethnic foods and special dietary requirement foods Ability to lead, manage, guide and motivate kitchen employees Experienced in overseeing and directing multiple small teams Competent in ensuring policies, processes and standards are implemented and applied across the kitchen function Ability to monitor and ensure compliance with health, safety, security and other legal requirements across the kitchen operations Proficiency in Microsoft office applications Ability to monitor the lodge kitchen team Ability to influence operational employees Ability to implement change and support people through times of transition Ability to support the development of innovative and creative food products Ability to oversee and simultaneously pay attention to a number of demands Proven ability to lead small teams High levels of verbal and numerical ability Ability to correctly communicate detailed information and instruction to others #J-18808-Ljbffr