Senior Sous Chef

Bushwise; Zeerust; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury lodge in a game reserve seeks a passionate Head Chef to lead the kitchen team. You will bring innovative ideas and ensure high standards in food quality, hygiene, and guest satisfaction. Responsibilities include menu planning, managing staff, cost control, and maintaining culinary excellence. Ideal candidates possess proven experience in lodge or hotel settings and formal culinary training. The position offers a gross remuneration of R16500 and additional benefits such as provident fund and staff gratuities.

Benefits

Provident fund

Staff pool gratuities

Own room with en suite bathroom

Meals provided

Uniforms provided

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef, preferably in a lodge or hotel.
• Strong knowledge of international and local cuisines.
• Experience in managing kitchen teams and food budget.

Responsibilities

• Oversee all kitchen operations including food quality and guest satisfaction.
• Menu planning and staff management.
• Ensure compliance with food safety and hygiene standards.

Skills

Kitchen Management

Food Safety & Hygiene

Stock Control

Collaboration

Education

Formal culinary training

Job description

We’re are seeking a new Head Chef / a strong Senior Sous Chef for a property in the Madikwe Game Reserve, North West.

The Head chef will be able to head up the kitchen team and bring some new ideas and creativity into the food offerings at this Lodge

The Head Chef is responsible for overseeing all kitchen operations at the lodge, ensuring high standards of food quality, presentation, hygiene, and guest satisfaction. This role includes menu planning, staff management, cost control, and maintaining consistent culinary excellence aligned with the lodge’s brand and guest experience.

• Culinary Operations
• Kitchen Management
• Food Safety & Hygiene
• Stock & Cost Control
• Collaboration & Guest Experience

Requirements

Qualifications & Experience

• Proven experience as a Head Chef or Senior Sous Chef, preferably in a lodge, hotel, or remote hospitality setting
• Formal culinary training or equivalent professional experience
• Strong knowledge of international and local cuisines
• Experience managing kitchen teams and food budget

Benefits

R16500 gross remuneration

Provident fund

Staff pool gratuities

6/2 cycle with annual leave

Own room with en suite bathroom

Either meals from staff canteen or kitchen

Uniforms etc provided