Senior Sous Chef – Luxury Safari Lodge, Hands-On

HotelJobs; Limpopo; In loco; ZAR 520.000 - 660.000; Tempo pieno

Descrizione del lavoro

HotelJobs is recruiting on behalf of an exclusive five-star private game reserve in Limpopo for an experienced culinary professional. The role works under the Executive Chef, performing hands-on food prep, cooking and service while guiding the culinary team.

This senior, in-person position requires running a kitchen section, mentoring junior chefs, assisting pastry production and managing kitchen operations during the Executive Chef's absence.

Competenze

• Experience as Sous Chef or strong Junior Sous Chef with readiness for senior role.
• Background in luxury four- or five-star hotel, lodge, resort or fine dining; safari exp preferred.
• Professional culinary qualification or substantial practical experience.
• Excellent culinary knowledge and diverse cooking techniques.
• Experience in à la carte, fine dining, buffet, set menus and private dining.
• Pastry/bakery knowledge to assist desserts and breads.
• Stock management, cost control and wastage minimisation.
• Kitchen administration including inventory, food costing and ordering.
• Computer literacy and electronic ordering systems.
• Available for in-person interview and 3-day practical assessment.

Mansioni

• Work with Executive Chef and participate in daily kitchen operation.
• Lead kitchen sections, mentor junior chefs and assist with pastry production.
• Oversee kitchen in Executive Chef's absence and ensure standards.
• Maintain high standards of cuisine and service in a luxury safari setting.

Conoscenze

Sous Chef experience

Mentoring junior chefs

Leadership in luxury hospitality

Food knowledge & high-quality dishes

Formazione

Culinary qualification

Strumenti

Microsoft Office

Electronic ordering systems

Descrizione del lavoro

HotelJobs is recruiting on behalf of an exclusive five-star private game reserve in Limpopo for an experienced culinary professional. The role works under the Executive Chef, performing hands-on food prep, cooking and service while guiding the culinary team.

This senior, in-person position requires running a kitchen section, mentoring junior chefs, assisting pastry production and managing kitchen operations during the Executive Chef's absence.