Live-In Sous Chef — Remote Bush Lodge

Wild Dreams Hospitality; Limpopo; Remote; ZAR 183,000 - 219,000; Part time

Benefits offered by this job

Live-in accommodation

Job summary

Wild Dreams Hospitality in Limpopo is seeking adaptable, self-directed sous chefs to step into a remote bush kitchen and maintain high standards from day one. The role requires luxury lodge or fine-dining experience, strong menu execution, costing and stock control, and leadership in the Head Chef's absence.

You will run the kitchen day-to-day, supervise junior chefs, ensure hygiene and food safety, and collaborate closely with front-of-house to guarantee flawless service.

Qualifications

• Proven experience as a Sous Chef in a luxury lodge or fine-dining environment.
• Recognised culinary qualification.
• Strong working knowledge of menu execution, food costing, and stock control.
• High standards of hygiene, food safety, and kitchen administration.
• Able to lead and support a small brigade in the Head Chef's absence.
• Comfortable working in a remote bush environment and under pressure.
• Flexible, reliable, and quick to settle into an established team.

Responsibilities

• Prepare and present all meals to the lodge's quality and plating standards.
• Run the kitchen day to day, supervising and guiding junior chefs.
• Maintain consistency in recipes, portioning, and presentation.
• Manage stock rotation, requisitions, and ordering as required.
• Uphold hygiene, health, and food safety standards at all times.
• Report equipment and maintenance issues promptly.
• Work closely with the Head Chef and front-of-house team to ensure smooth service.

Skills

Sous Chef experience

Culinary qualification

Menu execution

Food costing

Stock control

Hygiene & safety

Kitchen administration

Leadership

Remote bush environment

Education

Culinary qualification

Job description

Wild Dreams Hospitality in Limpopo is seeking adaptable, self-directed sous chefs to step into a remote bush kitchen and maintain high standards from day one. The role requires luxury lodge or fine-dining experience, strong menu execution, costing and stock control, and leadership in the Head Chef's absence.

You will run the kitchen day-to-day, supervise junior chefs, ensure hygiene and food safety, and collaborate closely with front-of-house to guarantee flawless service.