Sous Chef

The Legends Agency; Limpopo; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury safari lodge in Limpopo is seeking a Sous Chef to enhance its culinary offerings. The role includes leading kitchen operations, crafting innovative dishes using local ingredients, and mentoring junior staff. Candidates should have at least 4 years of experience in 5-star environments, a passion for organic cuisine, and strong leadership skills. Offering a competitive salary, accommodation, and meals during duty hours.

Benefits

Accommodation provided

Meals included

Uniform supplied

Internet access (Wi-Fi)

Qualifications

• At least 4 years of professional kitchen experience, particularly within 5-star lodges or hotels.
• Proficient in both the hot kitchen and pastry sections.
• Passionate about sustainable, organic cuisine.

Responsibilities

• Assist in daily kitchen management ensuring quality in plating and presentation.
• Lead the hot kitchen and pastry sections for seasonal menu creation.
• Ensure high-quality service during all meal times.

Skills

Leadership

Teamwork

Communication

Culinary Skills

Adaptability

Job description

Sous Chef Safari Lodge, Limpopo, R15,000-R18,000

(Basic salary + accommodation + meals, tips & provident fund contribution)

Position Overview

As a Sous Chef, you will play a vital role in bringing culinary vision to lifebalancing sophistication with sustainability. Reporting directly to the Head Chef, you will be instrumental in crafting vibrant, innovative dishes rooted in local and organic ingredients, while upholding the resort's high standards and warm, familial ethos

Requirements

• At least 4 years of professional kitchen experience, particularly within 5-star lodges or hotels.
• Proficiency and enthusiasm for working across both the hot kitchen and pastry sections.
• A passion for sustainable, organic cuisine and a willingness to work with fresh, seasonal ingredients.
• Demonstrated leadership, strong teamwork, and excellent communication skills.
• A proactive learner, adaptable to dynamic environments, and committed to growth.
• A positive, service-oriented attitude aligned with guest guest-centred, familial culture.
• Sober habits and a Clear Criminal Record

Key Responsibilities

Culinary Operations

• Assist in daily kitchen management, ensuring exceptional quality in plating, presentation, and consistency.
• Lead the hot kitchen and pastry sections, supporting diverse and seasonal menu creation.
• Embrace sustainability values by incorporating micro-farm produce into menus.
• Assist in inventory management and cost control, minimizing waste.

Guest-Focused Service

• Ensure efficient, high-quality service during all meal timesbreakfast, bush brunches, dinners, and high teas.
• Collaborate on new culinary experiences such as bush dinners, tasting menus, and interactive cooking sessions with guests.
• Maintain cleanliness, hygiene, and safety in line with 5-star standards in a remote lodge environment.
• Mentor and train junior kitchen staff in both technical and service excellence.
• Step in as acting Head Chef when necessary, ensuring continuity of culinary operations.
• Promote a positive culture of learning, creativity, and teamwork in line with the company's spirit.
• Monthly Salary: Negotiable, approximately R15,000 to R18,000, depending on experience.
• Accommodation provided.
• Meals: Inclusive of all meals during duty hours.
• Uniform: Supplied by the lodge.
• Internet access (Wi-Fi): Provided.
• Tips
• Retirement Benefit: Contribution to the Sanlam fund.