Zmo 19801 – Senior Sous Chef (5-Star)

JVR Software; Hoedspruit; Sur place; ZAR 420 000 - 620 000; Plein temps

Avantages offerts par ce poste

Accommodation

Meals on Duty

Résumé du poste

HotelJobs is seeking a Senior Sous Chef for a high-end luxury safari lodge in Limpopo. You will support the Head Chef and Executive Chef, lead daily kitchen operations, and craft menus that reflect seasonal updates and guest dietary needs.

The role requires 4–6 years in professional kitchens, including 2+ years in senior roles, plus a culinary qualification and food safety certification. Accommodation and meals on duty are provided.

Qualifications

• Diploma or certificate in Professional Cookery or equivalent.
• Valid food safety and hygiene certification.
• 4–6 years in professional kitchens, incl. 2+ years as Senior Sous Chef or Sous Chef.
• Experience in lodge, hotel, restaurant or luxury hospitality environment.
• 5-Star lodge or fine dining experience advantageous.
• Proven experience supervising and training junior kitchen staff.
• Valid driver’s license (advantageous).

Responsabilités

• Assist Head Chef and Executive Chef with daily kitchen operations.
• Support menu prep, seasonal updates, daily specials and guest dietary needs.
• Maintain consistent food quality, portions and plating across services.
• Supervise kitchen staff during preparation and service.
• Train, coach and mentor junior kitchen team members.
• Ensure ingredients are stored correctly and rotated per stock procedures.
• Assist with stock takes, ordering and wastage control.
• Liaise with Front of House to deliver a seamless guest experience.
• Step into a stronger leadership role when Head/Senior Chef is off duty.

Connaissances

Leadership

Stock control

Food safety

Quality plating

Formation

Culinary qualification (diploma/certificate in Professional Cookery)

Description du poste

Employer HotelJobs Location Limpopo Job type Other IT/Computer Salary Not specified Posted 30 Oct 2026

Job Description

High-end Luxury Game Lodge. Our client is seeking an accomplished Senior Sous Chef to join the culinary team of an award-winning luxury safari lodge where every detail of the guest journey matters. Dining is central to the experience: thoughtful, generous, beautifully presented and rooted in respect for place, people and the surrounding wilderness. They are looking for a skilled, dependable chef to support the Head Chef and Executive Chef in leading daily kitchen operations and delivering food that is considered, consistent and memorable.

Key Responsibilities

• Assist the Head Chef and Executive Chef with the daily running of the kitchen, ensuring preparation, service and handovers are well organized
• Support menu preparation, seasonal menu updates, daily specials and guest-specific requirements, including dietary needs and special occasions
• Maintain consistent food quality, portion control, plating and presentation across all services
• Supervise kitchen staff during preparation and service, ensuring tasks are completed correctly, calmly and on time
• Train, coach and mentor junior kitchen team members
• Ensure ingredients are used responsibly, stored correctly and rotated according to stock control procedures
• Assist with stock takes, ordering, wastage control and reporting of shortages or variances
• Uphold statutory hygiene, health, food safety and sanitation requirements at all times
• Keep kitchen areas, equipment and workstations clean, organized and service-ready
• Report maintenance issues, equipment faults and safety risks promptly
• Support accurate kitchen administration, including attendance records, stock documentation and daily operational notes
• Ensure kitchen staff are correctly dressed, well groomed and professional
• Liaise with Front of House, Guest Relations and other departments to deliver a seamless guest experience
• Step into a stronger leadership role when the Head Chef or Executive Chef is off duty or unavailable

Qualifications

• Recognized culinary qualification (diploma or certificate in Professional Cookery or equivalent)
• Valid food safety and hygiene certification
• Minimum 4-6 years in professional kitchens, including at least 2 years in a Senior Sous Chef or Sous Chef
• Experience in a lodge, hotel, restaurant or luxury hospitality environment
• 5-Star Luxury lodge or fine dining experience highly advantageous
• Proven experience supervising and training junior kitchen staff
• Valid drivers licence (advantageous)

Skills

• Strong culinary ability with refined preparation and plating skills
• Good understanding of luxury lodge standards, guest expectations and personalized dining
• Reliable leadership style, able to guide a team through busy services
• Sound knowledge of stock control, kitchen hygiene, food safety and daily administration
• Clear communication and a practical, team-focused approach
• Strong attention to detail, consistency and professional presentation
• Ability to stay calm, organized and solutions-focused under pressure
• A creative but disciplined approach that values sustainability and responsible use of ingredients
• Flexibility to work weekends, public holidays and split shifts according to lodge operations
• Basic kitchen administration skills
• Passion for developing others and contributing to a culture of exceptional service

Benefits

• Accommodation
• Meals on Duty