Executive Sous Chef

Wild Dreams Hospitality; Limpopo; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury lodge in Limpopo is seeking an experienced Executive Sous Chef to join their kitchen team. The successful candidate will support the Head Chef in delivering exceptional culinary experiences in a fine-dining environment. Candidates must have a minimum of 5 years of 5-star kitchen experience and strong leadership skills. This is a live-in position.

Qualifications

• Minimum of 5 years of experience in a 5-star hotel, lodge, or luxury resort kitchen.
• Proven leadership and team management skills.
• Strong knowledge of contemporary cuisine and fine-dining standards.

Responsibilities

• Assist in planning and executing menus that reflect creativity and seasonality.
• Supervise and manage kitchen staff, ensuring teamwork and discipline.
• Oversee food preparation, portion control, and presentation.

Skills

Leadership

Culinary creativity

Food quality standards

Team management

Organizational skills

Job description

A luxurious 5-star lodge in the Waterberg area is on the look for an experienced and creative EXECUTIVE SOUS CHEF to join their kitchen team.

The successful candidate will support the Head Chef in leading a high-performing kitchen, ensuring the delivery of exceptional culinary experiences in a fine-dining environment. This is a hands-on role requiring creativity, leadership, and impeccable standards of food quality and presentation.

Candidate Responsibilities

• Assist the Head Chef in planning and executing menus that reflect creativity, seasonality, and fine-dining standards.
• Supervise, mentor, and manage kitchen staff, ensuring teamwork, discipline, and adherence to safety and hygiene standards.
• Oversee food preparation, portion control, and presentation to maintain consistent 5-star quality.
• Manage inventory, ordering, and stock rotation to minimize waste and ensure cost-efficiency.
• Ensure compliance of all health, safety, and hygiene regulations.
• Collaborate with the Front of House team to ensure smooth service and exceptional guest experiences.
• Contribute to staff training, development, and performance evaluations.
• Innovate and adapt menus based on guest feedback and seasonal availability.
• Assist with budgeting, cost control, and maintaining operational efficiency.

Candidate Requirements

• Minimum of 5 years of experience in a 5-star hotel, lodge, or luxury resort kitchen.
• Proven leadership and team management skills.
• Strong knowledge of contemporary cuisine, plating techniques, and fine-dining standards.
• Ability to work under pressure while maintaining high standards.
• Excellent organizational, communication, and interpersonal skills.
• Passion for culinary excellence and creativity.

This is a live-in position.