Sous Chef

Key Responsibilities: Assist the Head Chef in daily kitchen management, meal planning, and menu development. Ensure consistent food quality, taste, and presentation in line with the lodges 5-star standards. Supervise and train kitchen staff, promoting a culture of teamwork, professionalism, and excellence. Maintain high standards of hygiene, cleanliness, and food safety at all times. Oversee stock control, inventory management, and supplier coordination. Ensure efficient and cost-effective kitchen operations without compromising quality. Contribute to the creation of unique and seasonal dining experiences tailored to guest preferences. Support special events, bush dinners, and private dining experiences as required. Requirements: Minimum 3-5 years experience as a Sous Chef in a 5-star lodge, fine dining restaurant, or luxury hospitality environment. Formal culinary qualification from a recognized institution. Strong leadership and communication skills. Excellent knowledge of modern cooking techniques, international cuisine, and plating artistry. Ability to work under pressure and in a remote location while maintaining high standards. Knowledge of health, safety, and hygiene protocols. Passion for food, creativity, and attention to detail. Willingness to live on-site in a bush-based environment.

Location: Lephalale, ZA

Posted Date: 4/19/2025