Job Description

The Sous Chef will play a key role in ensuring the consistent delivery of high-quality meals that reflect the lodge's refined yet authentic dining philosophy. Working closely with the Head Chef, the Sous Chef will oversee day-to-day kitchen operations, maintain impeccable hygiene standards, manage stock control, and supervise junior staff. This position offers the opportunity to work in a breathtaking bush environment while developing your leadership and administrative skills within a dynamic culinary team.

Key Responsibilities:

Assist the Head Chef with daily kitchen management and overall food preparation.



Supervise and mentor kitchen staff to ensure smooth and efficient service.



Manage stock levels, conduct stock takes, and assist with ordering and supplier liaison.



Maintain kitchen hygiene and health & safety standards in line with lodge policies.



Oversee mise-en-place and quality control of all dishes leaving the kitchen.



Step in as Acting Head Chef during periods of absence.



Assist with menu planning, costing, and recipe standardization.



Handle basic kitchen administration such as rosters, invoices, and supplier documentation.



Ensure that dietary requirements and guest preferences are met with creativity and precision.



Collaborate with the service team to ensure exceptional dining experiences for guests.

Salary:

R10,000 - R15,000 per month (depending on experience) + benefits

Start Date :

ASAP

Why Join Us:

Join an iconic safari lodge renowned for its exceptional hospitality, beautiful setting, and dedicated team culture. This is an incredible opportunity for a motivated Sous Chef who is ready to take the next step in their career and contribute to one of South Africa's most celebrated safari dining experiences.



Recognized Culinary Diploma or Certificate .



Minimum of 3-5 years' experience in a similar role within a 4 or 5-star lodge or boutique hotel environment.



Strong leadership and communication skills.



Excellent organizational and administrative ability.



Sound knowledge of food safety, hygiene, and kitchen operations.



Ability to work under pressure in a remote environment.



Flexible, reliable, and passionate about delivering outstanding guest experiences.



Computer literate with basic understanding of kitchen admin and stock systems.



A valid driver's license will be advantageous



Between 3 - 5 Years