Sous Chef

HotelJobs; Limpopo; On-site; ZAR 142,000 - 170,000; Full time

Benefits offered by this job

Live-in accommodation

Meals provided

Utilities included

Uniform provided

Tip pool participation

7 days off per month

15 days annual leave

Job summary

A luxury boutique lodge in the Waterberg region of Limpopo is seeking an experienced Sous Chef to support the Executive Chef in delivering excellent plated meals for up to 20 guests, including special events.

Ideal candidates are calm under pressure, mature, and collaborative, with a strong background in fine-dining plating, food safety, and stock management. This live-in role offers meals, a private bedroom, and a shared tip pool.

Qualifications

• Culinary qualification or accredited professional training.
• 8 years' experience in a lodge, boutique hotel, or fine-dining kitchen.
• Exceptional English fluency, written and spoken.
• Solid understanding of food safety, hygiene and HACCP standards.
• Strong cost control and stock management ability.
• Calm, collaborative temperament that supports a positive kitchen dynamic.
• Clear criminal record and valid work authorisation / SA citizenship.
• Driver's license and own transport; access plan for gravel road.

Responsibilities

• Prepare and deliver high-quality plated meals for breakfast, lunch, and dinner.
• Execute menus developed by the Executive Chef with precision and consistency.
• Assist with boma dinners, themed evenings, and guest experiences.
• Uphold food safety, hygiene, and HACCP standards across services.
• Lead, train, and mentor junior and intern chefs.
• Support menu refinement and accommodate dietary requirements.
• Oversee ordering, stock receiving, and kitchen administration when the Chef is off duty.
• Manage stock rotation, cost control, and supplier coordination.
• Communicate clearly with front-of-house and management on timing and guest needs.
• Maintain a clean, functional, and well-organised kitchen.

Skills

Fine-dining plating

English fluency

Stock management

Food safety & HACCP

Leadership & mentoring

Cost control

Organisational skills

Communication skills

Driver's license

Education

Culinary qualification or accredited professional training

Job description

A luxury boutique lodge in the Waterberg region of Limpopo, currently undergoing an extensive rebuild ahead of its 2026 reopening, is seeking an experienced and adaptable SOUS CHEF to join their kitchen team. This is a fine-dining focused role supporting the Executive Chef in delivering consistently excellent plated meals for up to 20 guests, alongside boma dinners and special occasions. The ideal candidate is mature, calm under pressure, and brings a collaborative, easy-going kitchen presence that complements rather than competes with existing leadership.

Core Criteria:

• Culinary qualification or accredited professional training
• 8 years' experience in a lodge, boutique hotel, or fine-dining kitchen
• Strong skills in fine-dining plating and presentation
• Valid driver's license and own transport (candidates must be able to present a transport plan for accessing the gravel road to the property)
• Exceptional English fluency, written and spoken (non-negotiable)
• Clear criminal record and a strong, verifiable employment history
• South African citizen or valid work authorisation
• Calm; steady, and collaborative temperament that supports a positive kitchen dynamic without overpowering it
• Solid understanding of food safety, hygiene, and kitchen administration
• Strong cost control and stock management ability
• Excellent organisational and communication skills

Core Responsibilities:

• Prepare and deliver high-quality plated meals for breakfast, lunch, and dinner
• Execute menus developed by the Executive Chef with precision and consistency
• Assist with boma dinners, themed evenings, and special guest experiences
• Uphold food safety, hygiene, and HACCP standards across all services
• Lead; train, and mentor junior and intern chefs
• Support menu refinement and accommodate guest dietary requirements
• Oversee ordering, stock receiving, and kitchen administration when the Executive Chef is off duty
• Manage stock rotation, cost control, and supplier coordination
• Communicate clearally with front-of-house and management on meal timing and guest needs
• Maintain a clean, functional, and well-organised kitchen

On Offer:

• Salary: R14,000 per month (slightly negotiable, depending on experience)
• Live-in position: private bedroom in senior staff quarters with own bathroom and kitchenette
• Lunch and dinner provided during rostered duty
• Water and electricity included
• Uniform provided (excluding footwear)
• Participation in the shared tip pool
• 7 days off per calendar month, plus 15 days annual leave