Sous Chef | Private Luxury Game Lodge – Hoedspruit

HospitalityandOutdoor; Limpopo; On-site; ZAR 201,000 - 279,000; Full time

Benefits offered by this job

Staff accommodation provided.

Meals provided.

Job summary

Hospitality and Outdoor in Hoedspruit, Limpopo is seeking an experienced Sous Chef to join a Private Luxury Game Lodge kitchen. This is a working role, actively cooking, plating and serving while upholding the highest quality and consistency.

You will lead stock control, food costing, HACCP, and staff development, mentoring junior chefs. Luxury lodge or fine-dining experience is essential; a live-in arrangement is offered in a prestige safari setting.

Qualifications

• Previous Sous Chef experience or strong Junior Sous Chef experience ready for promotion.
• Experience within luxury lodges, hotels, resorts, or fine-dining establishments.
• Professional culinary qualification or equivalent industry experience.
• Strong knowledge of classical and contemporary cooking techniques.
• Experience with à la carte, fine dining, buffet, private dining, and high-volume service.
• Understanding of dietary requirements, allergens, and food safety standards.
• Knowledge of pastry and bakery production.
• Experience with food costing, stock control, ordering, and inventory management.
• Computer literacy including Microsoft Word, Excel, email, and ordering systems.
• Strong leadership, communication, and team development skills.
• Ability to mentor and train junior chefs.
• Willingness to live and work in a remote bush lodge environment.

Responsibilities

• Lead daily kitchen operations alongside the Executive Chef.
• Actively participate in food preparation, cooking, plating, and service.
• Manage and supervise all kitchen sections when required.
• Maintain high standards across breakfast, lunch, afternoon tea, and dinner service.
• Assist with pastry and bakery production when required.
• Ensure consistency in food quality, presentation, and portion control.
• Manage stock control, ordering, inventory, and receiving procedures.
• Monitor food costs, wastage, and yield management.
• Maintain HACCP, hygiene, and food safety standards.
• Train, mentor, and develop junior kitchen staff.
• Assume responsibility for kitchen operations in the Executive Chef’s absence.
• Uphold established culinary standards, recipes, and operating procedures.

Skills

Sous Chef experience

Leadership

Team development

Food preparation

Food safety

Education

Professional culinary qualification or equivalent experience

Tools

Microsoft Word

Excel

Ordering systems

Email

Job description

Hospitality and Outdoor – Sous Chef | Hoedspruit, Limpopo

A Private Luxury Game Lodge situated in the Hoedspruit region of Limpopo is seeking an experienced and passionate Sous Chef to join its culinary team. This is an exceptional opportunity for a dedicated professional who thrives in a high-end hospitality environment and enjoys being actively involved in kitchen operations.

This is not an office-based or predominantly supervisory role. The successful candidate will be a working Sous Chef who leads by example, actively participating in food preparation, cooking, plating, and service while maintaining the highest standards of quality and consistency. The role requires someone who is comfortable taking ownership of daily kitchen operations, supporting the Executive Chef, and guiding the brigade through busy service periods.

The ideal candidate will bring strong culinary knowledge, excellent organisational skills, and the maturity to lead a diverse team with professionalism and respect. Previous experience within luxury lodges, hotels, resorts, or fine-dining establishments is essential. Experience within a luxury safari lodge environment will be advantageous.

In addition to hands‑on cooking responsibilities, the Sous Chef will oversee stock control, food costing, ordering procedures, food safety compliance, and staff development. A passion for mentoring junior chefs and sharing knowledge is essential, as the successful candidate will play a key role in building and maintaining a motivated and skilled kitchen team.

This is a live‑in position offering the opportunity to work within a prestigious safari environment where excellence, teamwork, and guest satisfaction remain at the heart of the operation.

Job Requirements

• Previous Sous Chef experience or strong Junior Sous Chef experience ready for promotion.
• Experience within luxury lodges, hotels, resorts, or fine-dining establishments.
• Professional culinary qualification or equivalent industry experience.
• Strong knowledge of classical and contemporary cooking techniques.
• Experience with à la carte, fine dining, buffet, private dining, and high-volume service.
• Understanding of dietary requirements, allergens, and food safety standards.
• Knowledge of pastry and bakery production.
• Experience with food costing, stock control, ordering, and inventory management.
• Computer literacy including Microsoft Word, Excel, email, and ordering systems.
• Strong leadership, communication, and team development skills.
• Ability to mentor and train junior chefs.
• Willingness to live and work in a remote bush lodge environment.

Job Description

• Lead daily kitchen operations alongside the Executive Chef.
• Actively participate in food preparation, cooking, plating, and service.
• Manage and supervise all kitchen sections when required.
• Maintain high standards across breakfast, lunch, afternoon tea, and dinner service.
• Assist with pastry and bakery production when required.
• Ensure consistency in food quality, presentation, and portion control.
• Manage stock control, ordering, inventory, and receiving procedures.
• Monitor food costs, wastage, and yield management.
• Maintain HACCP, hygiene, and food safety standards.
• Train, mentor, and develop junior kitchen staff.
• Assume responsibility for kitchen operations in the Executive Chef’s absence.
• Uphold established culinary standards, recipes, and operating procedures.

Package

Salary: R18,000 – R25,000 per month, depending on experience, qualifications, and demonstrated competency.

Benefits

• Staff accommodation provided.
• Meals provided.
• Additional employment benefits and conditions will be discussed during the formal interview process.

Start Date: ASAP