Sous Chef

SUMMARY:
Position Overview
We are seeking an experienced, passionate and highly skilled Sous Chef to join an exclusive luxury safari lodge in the Sabi Sands, Mpumalanga.
The successful candidate will work closely with the Head Chef to oversee the daily kitchen operations, ensuring that all meals are prepared and presented to the highest culinary standards expected within a luxury safari lodge environment.
The ideal candidate must have excellent culinary skills, strong leadership abilities and a passion for creating exceptional dining experiences. They must be confident managing kitchen staff, maintaining food quality and consistency, controlling stock and food costs, and ensuring that the kitchen operates efficiently.
Previous experience within a luxury safari lodge, five-star hotel or fine-dining establishment is essential. Experience in a Big Five safari lodge environment will be highly advantageous.
Key Responsibilities
Kitchen Operations & Management

• Assist the Head Chef with the overall management and daily operations of the kitchen.
• Supervise, coordinate and motivate the kitchen brigade to ensure smooth and efficient service.
• Ensure that all meals are prepared, cooked and presented according to the lodge's luxury culinary standards.
• Oversee food preparation and cooking across all kitchen sections.
• Maintain consistency in food quality, taste, portion sizes and presentation.
• Ensure that recipes, preparation procedures and portion-control standards are followed.
• Assist with menu planning, menu development and the introduction of seasonal dishes.
• Ensure that the kitchen is adequately prepared for all meal services, including breakfast, lunch, dinner and special dining experiences.
• Coordinate with the Front of House team to ensure seamless food service.
• Assist with preparing special menus for private dining, bush dinners and other unique guest experiences.
• Accommodate guest dietary requirements, allergies and special requests.
• Step into the Head Chef's role when required and ensure continuity of kitchen operations.

• Supervise, train and mentor junior chefs and kitchen assistants.
• Allocate duties and responsibilities to kitchen staff.
• Monitor staff performance and ensure that all team members follow established kitchen procedures.
• Assist with staff scheduling and managing departmental staffing requirements.
• Promote teamwork, discipline and a professional kitchen environment.
• Lead by example and maintain high standards of professionalism and accountability.

• Monitor stock levels and assist with ordering food products and kitchen supplies.
• Ensure that all ingredients are fresh, of good quality and stored correctly.
• Conduct regular stock checks and assist with inventory management.
• Monitor food costs, portion sizes and wastage.
• Implement effective stock rotation procedures, including FIFO.
• Ensure that food orders and deliveries meet the required quality and quantity specifications.
• Assist with maintaining food cost targets and departmental budgets.

• Ensure that all kitchen areas, equipment and storage facilities are maintained to the highest cleanliness standards.
• Monitor food temperatures and ensure correct food storage procedures.
• Ensure compliance with food safety, hygiene and health and safety regulations.
• Conduct regular kitchen inspections and address any hygiene-related concerns.
• Ensure that kitchen equipment is properly maintained and any faults are reported.
• Maintain a clean, organised and professional working environment.

POSITION INFO:
Qualifications

• Formal culinary qualification or professional chef training.
• A recognised qualification in Professional Cookery or Culinary Arts would be advantageous.
• Food safety and hygiene certification.
• Additional kitchen management or supervisory training would be beneficial.

• Minimum 3–5 years' experience in a professional kitchen environment.
• Previous experience as a Sous Chef or Senior Chef de Partie within a luxury lodge, safari lodge, five-star hotel or fine-dining establishment.
• Previous experience within a luxury safari lodge is highly advantageous.
• Strong knowledge of various cooking techniques, food preparation methods and international cuisine.
• Experience managing and supervising a kitchen team.
• Proven experience with menu planning, food costing, stock control and inventory management.
• Experience maintaining exceptional culinary standards in a high-end hospitality environment.
• Knowledge of food safety regulations, hygiene standards and kitchen health and safety procedures.
• Experience accommodating international guests and specialised dietary requirements.

• Excellent culinary and food preparation skills.
• Strong leadership and team management abilities.
• Excellent knowledge of food presentation and plating techniques.
• Good menu planning and development abilities.
• Strong understanding of food costing and portion control.
• Excellent stock management and inventory control skills.
• Strong organisational and time-management abilities.
• Excellent attention to detail.
• Ability to work efficiently under pressure.
• Good communication and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Ability to maintain consistency and quality during busy service periods.
• Good understanding of kitchen equipment and operational procedures.

• Passionate about food, cooking and luxury hospitality.
• Creative with a strong eye for presentation.
• Professional, disciplined and well-organised.
• Confident and capable of leading and motivating a kitchen team.
• Reliable, hardworking and self-motivated.
• Calm and composed under pressure.
• Takes pride in maintaining exceptional culinary standards.
• Flexible and adaptable to changing operational requirements.
• Strong work ethic and commitment to guest satisfaction.
• Willing to contribute hands-on to all aspects of kitchen operations.

• This is a live-in position at a luxury safari lodge in the Sabi Sands, Mpumalanga.
• Candidates must be willing to relocate and reside on the lodge property.
• Must be flexible to work shifts, weekends and public holidays according to operational requirements.
• Must be comfortable working in a remote Big Five safari lodge environment.
• Must be able to work long hours during busy operational periods.
• Must maintain excellent personal hygiene and professional grooming standards.
• Must be comfortable working with a diverse, multicultural team.