Sous Chef

High End Lodge in the Hazyview Area is seeking a Top Professional for their Sous Chef Role.
Experience & Qualifications

• Education : Formal tertiary culinary arts diploma or a professional chef qualification from an accredited institution.
• Experience : A minimum of 3 to 5 years of experience as a Sous Chef or Senior Chef de Partie within a 5-star luxury lodge, boutique hotel, or premium fine-dining restaurant.
• Bush Expertise : Previous experience with bush cuisine, interactive boma dinners, and outdoor luxury catering is highly advantageous.
• Documentation : Valid South African ID or passport, clean criminal record, and excellent English communication skills.
• Resilience : Must demonstrate a desire to live and work in a remote, wild environment for extended cyc les.

Requirements

• Culinary Excellence : Assist the Head Chef in preparing, cooking, and plating innovative, seasonal breakfast, lunch, and dinner menus to a strict 5-star standard.  
• Dietary Management : Tailor menus and substitute ingredients seamlessly to accommodate diverse international guest dietary requirements, allergies, and preferences.
• Kitchen Operations : Manage the daily workflow, section setups, and mise en place across the entire hot, cold, and pastry kitchen teams.
• Leadership & Training : Supervise, mentor, and upskill junior cooks, kitchen porters, and local community staff.
• Stock & Financial Control : Conduct precise daily or weekly stocktakes, manage product rotation (FIFO), place accurate remote supplier orders, and tightly minimize food wastage to hit food cost targets.
• Hygiene & Compliance : Enforce uncompromising health and safety, deep-cleaning schedules, and statutory HACCP regulations across all preparation areas.
• Acting Leadership : Assume full control and decision-making responsibility for the kitchen brigade in the absence of the Head Chef.

Benefits

Typical Package & Benefits

• Salary : R18,000 to R25,000 per month cost-to-company, highly negotiable depending on prior luxury lodge experience.
• Living Arrangements : Full live-in accommodation provided on-site (typically a private room/unit), inclusive of all utilities, meals on duty, and uniform laundry services.
• Work Cycle : Standard safari rotational shifts, such as 6 weeks on followed by 2 weeks off, or 21 days on followed by 7 days off.
• Company Perks : Contributory provident or pension fund schemes and medical aid allowances.