Sous Chef

SUMMARY:
A 5-star luxury safari lodge in the Klaserie Private Nature Reserve, Limpopo, is seeking a composed, experienced, and culinarily accomplished SOUS CHEF to join their intimate and high-performing kitchen team.

POSITION INFO:
This is a role for a seasoned culinary professional who brings both technical excellence and a calm, steady presence to a small, close-knit kitchen environment. Catering to a maximum of eight guests at a time, the lodge is renowned for its gourmet dining experience — from bush picnics and elegant high teas to candlelit dinners under the African sky. The successful candidate will take genuine pride in delivering food that is as memorable as the safari itself.

Core Criteria:

• Formal culinary qualification essential
• Proven experience in a Sous Chef role at a luxury 5-star lodge or equivalent — this is non-negotiable
• Mature, calm, and composed under pressure with a steady and professional demeanour
• Strong understanding of fine dining standards, food quality, and consistency
• Excellent knowledge of hygiene, food safety, and HACCP standards
• Experience managing stock control, procurement, and waste reduction
• Ability to work independently and take ownership of the kitchen in the Executive Chef’s absence
• Passion for creating exceptional, gourmet food experiences for a highly discerning clientele
• Team player with strong communication and interpersonal skills
• Comfortable living and working in a remote bush environment

• Assist the Executive Chef in the daily running of the kitchen and all food preparation across breakfast, high tea, lunch, and dinner service
• Ensure consistent quality, taste, and presentation across all dishes in line with the lodge’s gourmet standards
• Deputise for the Executive Chef in their absence, taking full responsibility for kitchen operations
• Manage stock control, ordering, receiving, and the active reduction of wastage
• Maintain strict hygiene, food safety, and HACCP standards throughout all kitchen areas at all times
• Contribute to menu development and the creation of new dishes and dining experiences
• Support and mentor junior kitchen staff, fostering a professional and positive kitchen culture
• Prepare and execute special events and unique dining experiences, including bush picnics and private dinners
• Ensure all dietary requirements, allergens, and guest preferences are carefully noted and communicated