Sous Chef

SUMMARY:
An Exclusive Big 5 Lodge is looking for an exceptional SOUS CHEF to join their team.

POSITION INFO:
This lodge is based in KwaZulu Natal along the North Coast. This position combines hands-on kitchen leadership with creative menu execution, ensuring consistency, quality, and presentation across all meals. Beyond supervising staff and maintaining high standards of hygiene and safety, the Sous Chef contributes to guest satisfaction through tailored dining experiences, while also assisting with inventory control and sustainable kitchen practices in a dynamic, high-pressure safari lodge environment.

Core Criteria:

• Culinary expertise in modern and traditional cuisine, plating, and portion control
• Strong teamwork and leadership skills to guide kitchen staff
• Guest-focused mindset with commitment to high-quality dining experiences
• Problem-solving ability for operational and service challenges
• Organizational and time management skills in a fast-paced environment
• Adaptability to thrive in a dynamic, remote lodge setting
• Knowledge of hygiene, food safety, and sustainable kitchen practices
• Previous Luxury safari lodge setting with international guests
• High-pressure, fast-paced hospitality environment
• Exposure to high-end culinary operations and professional development opportunities
• Flexibility required to work long hours, weekends, and public holidays

• Assist in daily kitchen operations and menu execution
• Supervise and coordinate line cooks and kitchen staff during service
• Ensure dishes meet five-star standards for quality, flavor, and presentation
• Monitor portion control, consistency, and timing of meals
• Maintain proper handling, storage, and preparation of ingredients and equipment
• Uphold cleanliness, hygiene, and organization in all kitchen areas
• Train, mentor, and develop junior culinary staff
• Support adherence to kitchen policies, hygiene standards, and certifications
• Contribute to guest dining experiences, including special dietary meals and event catering
• Assist with inventory control, stock levels, and minimizing wastage
• Support food cost monitoring and efficient resource usage
• Maintain records of purchases, production, and inventory
• Ensure compliance with health, hygiene, and safety standards
• Promote environmentally responsible practices (waste reduction, energy conservation)
• Act as relief for Executive Sous Chef or Executive Chef when required
• Collaborate with management and lodge teams for smooth operations