Junior Sous Chef

SUMMARY:
A luxury private game reserve in the Eastern Cape is seeking an experienced and creative SOUS CHEF to support the running of its lodge kitchen

POSITION INFO:
The ideal candidate is a hands-on culinary leader with a strong pastry background, able to guide a small brigade and keep standards consistent in a remote, live-in lodge setting.

Core Criteria:

• Minimum 5 years' experience in a culinary leadership role
• Proven experience in a luxury five-star lodge, hotel, or cruise line environment
• Strong pastry skills
• Diploma or degree in Culinary Arts, or a completed commercial cookery apprenticeship
• Proven ability to lead, train, and motivate a small kitchen team
• Wide culinary range, including ethnic dishes and special dietary requirements
• Sound knowledge of food safety and hygiene standards (HACCP or equivalent advantageous)
• Experience managing kitchen budgets, ordering, and waste control
• Proficient in Microsoft Office, electronic ordering, and recipe management software
• Fluent in English, with a second official language an advantage
• Calm, adaptable, and able to deliver under pressure
• Impeccable grooming and a polished, gracious manner
• Physically fit, with the stamina for long hours in a demanding kitchen

• Support the Lodge Manager and Head Chef in running daily kitchen and stewarding operations
• Supervise and guide the kitchen team to produce consistent, high-quality dishes to standard recipes
• Prepare and oversee pastry and dessert production
• Ensure the kitchen is fully prepared before every service
• Train, coach, and develop chefs de partie and commis chefs, and keep development plans and reviews up to date
• Roster and coordinate kitchen staff
• Enforce food safety, hygiene, health, and safety standards, and keep all kitchen records current
• Monitor food storage, temperatures, and cleanliness of all production areas and equipment
• Help manage kitchen budgets, ordering, and operating costs while reducing waste without compromising quality
• Handle special guest requests and dietary needs with care
• Report on kitchen performance and contribute to ongoing improvements
• Look after kitchen equipment and flag maintenance needs

• Live-in position
• Meals not included 
• Rotation cycle of 3 weeks on, 1 week off