Luxury Lodge Sous Chef – Live‑in, Creative Menu Lead

HospitalityandOutdoor; Limpopo; On-site; ZAR 102,000 - 122,000; Full time

Benefits offered by this job

Housing

Job summary

Hospitality and Outdoor in Limpopo is seeking a skilled Sous Chef for a Luxury Lodge. This live‑in role welcomes couples, Front of House professionals, or guides, aiming to deliver refined cuisine and exceptional guest experiences in a serene reserve.

You will support the Executive Chef in daily operations, lead junior staff, plan menus, manage stock and costs, and ensure HACCP standards. Requires 6+ years in a professional kitchen and a valid driver’s licence.

Qualifications

• Valid driver’s licence and confident driving ability.
• Recognised qualification as a Chef.
• Minimum of 6 years’ experience in a professional kitchen.
• Strong knowledge of food safety, hygiene and HACCP standards.
• Proven ability to train, mentor and supervise junior staff.
• Promotes teamwork and harmony in the kitchen.
• Calm under pressure with strong problem‑solving abilities.
• Flexible to assist with themed dinners, events and outdoor dining.

Responsibilities

• Support the Executive Chef in daily operations and guest experience.
• Lead, train and supervise junior kitchen staff.
• Plan menus, manage stocks and control costs.
• Ensure high standards of food quality and presentation.
• Coordinate themed dinners and outdoor dining events.

Skills

Leadership

Teamwork

HACCP knowledge

Plated meals

Menu planning

Stock control

Cost management

Organization

Communication

Staff training

Mentoring

Problem solving

Event support

Education

Chef qualification

Tools

Word

Excel

PowerPoint

Job description

Hospitality and Outdoor in Limpopo is seeking a skilled Sous Chef for a Luxury Lodge. This live‑in role welcomes couples, Front of House professionals, or guides, aiming to deliver refined cuisine and exceptional guest experiences in a serene reserve.

You will support the Executive Chef in daily operations, lead junior staff, plan menus, manage stock and costs, and ensure HACCP standards. Requires 6+ years in a professional kitchen and a valid driver’s licence.