Sous Chef

Kendrick Recruitment; Richmond; On-site; ZAR 250,000 - 380,000; Full time

Job summary

Kendrick Recruitment seeks a talented Sous Chef for a luxury private game reserve. You will assist the Head Chef in delivering exceptional dining experiences, mentoring junior staff and ensuring high standards in a remote lodge environment.

The role requires strong culinary skills, leadership and experience in luxury hospitality, with a passion for quality ingredients and creative presentation.

Qualifications

• Proven track record of delivering high-quality dishes in luxury settings.
• Experience leading kitchen teams and ensuring efficient service during peak hours.
• Knowledge of stock control, budgeting and cost control in a luxury lodge environment.

Responsibilities

• Assist Head Chef with daily kitchen management.
• Prepare and present high-quality dishes per culinary standards.
• Support menu planning and seasonal dish development.
• Supervise junior kitchen staff and maintain staff motivation.
• Maintain consistent food quality, presentation and portion control.
• Assist with stock control, ordering, food costing and wastage minimisation.
• Ensure compliance with food hygiene, health and safety regulations.
• Keep kitchen clean, organised and professional at all times.
• Collaborate with front-of-house to ensure seamless dining experiences.
• Assist with special events and accommodate dietary requirements.

Skills

Culinary excellence

Leadership

Menu planning

Food costing

High-pressure service

Lodge luxury hospitality

Job description

Sous Chef – Luxury Private Game Reserve

Kendrick Recruitment is seeking a talented and motivated Sous Chef to join an exclusive luxury private game reserve in the Kalahari, Northern Cape. This is an excellent opportunity for a passionate culinary professional to support the Head Chef in delivering exceptional dining experiences while maintaining the high standards expected within a luxury safari environment.

Key responsibilities:

• Assist the Head Chef with the daily management and smooth operation of the kitchen.
• Prepare and present high-quality dishes in line with the lodge’s culinary standards.
• Support menu planning and the development of creative, seasonal dishes.
• Supervise, guide and motivate junior kitchen staff to ensure efficient service.
• Maintain consistency in food quality, presentation and portion control.
• Assist with stock control, ordering, food costing and minimising wastage.
• Ensure compliance with food hygiene, health and safety regulations.
• Maintain a clean, organised and professional kitchen environment.
• Work closely with the front‑of‑house team to ensure seamless dining experiences.
• Assist with special events and accommodate guests’ dietary requirements.

Requirements:

• Previous experience as a Sous Chef or in a senior Chef de Partie position.
• Experience within a luxury lodge, safari reserve, boutique hotel or fine‑dining establishment would be advantageous.
• Strong culinary skills and a passion for quality ingredients and creative presentation.
• Excellent leadership and communication skills.
• Knowledge of stock control, food costing and kitchen management.
• The ability to work well under pressure and maintain high standards during busy service periods.
• Strong organisational skills and attention to detail.
• Flexibility to work in a remote lodge environment and meet the demands of luxury hospitality.

Salary:

Negotiable, depending on experience.