Sous Chef

SUMMARY:
A luxury boutique lodge in the Waterberg region of Limpopo, currently undergoing an extensive rebuild ahead of its 2026 reopening, is seeking an experienced and adaptable SOUS CHEF to join their kitchen team.

POSITION INFO:
This is a fine-dining focused role supporting the Executive Chef in delivering consistently excellent plated meals for up to 20 guests, alongside boma dinners and special occasions. The ideal candidate is mature, calm under pressure, and brings a collaborative, easy-going kitchen presence that complements rather than competes with existing leadership.

Core Criteria:

• Culinary qualification or accredited professional training
• 8 to 10 years' experience in a lodge, boutique hotel, or fine-dining kitchen
• Strong skills in fine-dining plating and presentation
• Valid driver's license and own transport (candidates must be able to present a transport plan for accessing the gravel road to the property)
• Exceptional English fluency, written and spoken (non-negotiable)
• Clear criminal record and a strong, verifiable employment history
• South African citizen or valid work authorisation
• Calm, steady, and collaborative temperament that supports a positive kitchen dynamic without overpowering it
• Solid understanding of food safety, hygiene, and kitchen administration
• Strong cost control and stock management ability
• Excellent organisational and communication skills

• Prepare and deliver high-quality plated meals for breakfast, lunch, and dinner
• Execute menus developed by the Executive Chef with precision and consistency
• Assist with boma dinners, themed evenings, and special guest experiences
• Uphold food safety, hygiene, and HACCP standards across all services
• Lead, train, and mentor junior and intern chefs
• Support menu refinement and accommodate guest dietary requirements
• Oversee ordering, stock receiving, and kitchen administration when the Executive Chef is off duty
• Manage stock rotation, cost control, and supplier coordination
• Communicate clearly with front-of-house and management on meal timing and guest needs
• Maintain a clean, functional, and well-organised kitchen

• Salary: R14,000 per month (slightly negotiable, depending on experience)
• Live-in position: private bedroom in senior staff quarters with own bathroom and kitchenette
• Lunch and dinner provided during rostered duty
• Water and electricity included
• Uniform provided (excluding footwear)
• Participation in the shared tip pool
• 7 days off per calendar month, plus 15 days annual leave