Sous Chef I Luxury Lodge I Limpopo

HotelJobs; Limpopo; Vor Ort; ZAR 520.000 - 660.000; Vollzeit

Zusammenfassung

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.

Qualifikationen

• 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.

Aufgaben

• 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.

Kenntnisse

Sous Chef experience

Mentoring junior chefs

Leadership in luxury hospitality

Food knowledge & high-quality dishes

Ausbildung

Culinary qualification

Tools

Microsoft Office

Electronic ordering systems

Jobbeschreibung

is recruiting on behalf of an exclusive five-star private game reserve in Limpopo for an experienced, passionate and hands‑on culinary professional. Situated in a beautiful private wilderness setting, this luxury safari destination is committed to delivering an exceptional guest experience, with outstanding cuisine forming an integral part of its offering. The property is seeking a dedicated culinary professional who takes pride in their craft, understands the demands of luxury hospitality and is passionate about maintaining consistently high standards.

Working closely with the Executive Chef, the successful candidate will play an integral role in the daily kitchen operation, actively participating in food preparation, cooking and service while providing practical leadership and guidance to the culinary team. This is a genuinely hands‑on position requiring someone equally comfortable running a kitchen section, mentoring junior chefs, assisting with pastry production and managing the operational aspects of the kitchen. The successful candidate will also take responsibility for maintaining standards and overseeing the kitchen in the Executive Chef's absence.

Requirements

• Previous experience in a Sous Chef capacity, or strong Junior Sous Chef experience with the ability and readiness to step into a more senior role.
• A solid background in a luxury four‑or five‑star hotel, lodge, resort or reputable fine‑dining establishment. Luxury safari experience would be advantageous.
• A recognised professional culinary qualification, or substantial practical experience demonstrating an equivalent level of expertise.
• Excellent culinary knowledge, with the ability to execute a variety of cooking techniques and deliver consistently high‑quality dishes.
• Experience across different styles of service, including à la carte, fine dining, buffet, set menus and private dining.
• A good understanding of pastry and bakery production, with the ability to assist with desserts, baked goods, breads and afternoon tea offerings.
• Proven ability to manage kitchen stock, conduct stocktakes, place supplier orders, monitor food costs and minimise wastage.
• Competency in kitchen administration, including inventory management, food costing, portion control and ordering procedures.
• Computer literacy, with working knowledge of Microsoft Office, email and electronic ordering systems.
• Must be available for an in‑person interview and three‑day practical working assessment.

Although we appreciate all applications received, we will only reply to those candidates who have the background and experience required. Thank you.