Senior Sous Chef — Luxury Lodge Dining Leader

JVR Software; Hoedspruit; On-site; ZAR 420,000 - 620,000; Full time

Benefits offered by this job

Accommodation

Meals on Duty

Job summary

HotelJobs is seeking a Senior Sous Chef for a high-end luxury safari lodge in Limpopo. You will support the Head Chef and Executive Chef, lead daily kitchen operations, and craft menus that reflect seasonal updates and guest dietary needs.

The role requires 4–6 years in professional kitchens, including 2+ years in senior roles, plus a culinary qualification and food safety certification. Accommodation and meals on duty are provided.

Qualifications

• Diploma or certificate in Professional Cookery or equivalent.
• Valid food safety and hygiene certification.
• 4–6 years in professional kitchens, incl. 2+ years as Senior Sous Chef or Sous Chef.
• Experience in lodge, hotel, restaurant or luxury hospitality environment.
• 5-Star lodge or fine dining experience advantageous.
• Proven experience supervising and training junior kitchen staff.
• Valid driver’s license (advantageous).

Responsibilities

• Assist Head Chef and Executive Chef with daily kitchen operations.
• Support menu prep, seasonal updates, daily specials and guest dietary needs.
• Maintain consistent food quality, portions and plating across services.
• Supervise kitchen staff during preparation and service.
• Train, coach and mentor junior kitchen team members.
• Ensure ingredients are stored correctly and rotated per stock procedures.
• Assist with stock takes, ordering and wastage control.
• Liaise with Front of House to deliver a seamless guest experience.
• Step into a stronger leadership role when Head/Senior Chef is off duty.

Skills

Leadership

Stock control

Food safety

Quality plating

Education

Culinary qualification (diploma/certificate in Professional Cookery)

Job description

HotelJobs is seeking a Senior Sous Chef for a high-end luxury safari lodge in Limpopo. You will support the Head Chef and Executive Chef, lead daily kitchen operations, and craft menus that reflect seasonal updates and guest dietary needs.

The role requires 4–6 years in professional kitchens, including 2+ years in senior roles, plus a culinary qualification and food safety certification. Accommodation and meals on duty are provided.