We are seeking a dedicated Sous Chef to support the Head Chef in leading kitchen operations at a luxury lodge or villa. As the second-in-command, you will be responsible for maintaining culinary standards, managing the kitchen team, and ensuring seamless day-to-day operations. Key Responsibilities Oversee daily kitchen operations in the absence of the Head Chef. Lead, supervise, and mentor junior chefs and kitchen staff. Maintain consistency in food quality, flavor, and presentation across all meals. Assist in menu development, dish creation, and recipe standardization. Ensure proper inventory management, ordering, and stock rotation. Prepare and cook high-quality meals across hot and pastry sections. Uphold hygiene, food safety, and HACCP compliance at all times. Collaborate with other departments to ensure a seamless guest experience. Contribute to cost control efforts and minimize food waste. Maintain a clean, organized, and efficient kitchen environment. Provide hands-on training to staff to promote skill development and team cohesion. Required Skills, Experience & Attributes A minimum of 5 years experience in a professional kitchen, with proven leadership in a similar role. Previous lodge or high-end hospitality experience is essential . Exceptional culinary skills with a strong focus on both hot kitchen and pastry. Deep knowledge of stock control, kitchen systems, dietary requirements , and religious dietary considerations . Excellent communication, interpersonal , and team leadership skills. Highly organized , dependable, and able to perform under pressure . Creative and passionate about delivering top-tier culinary experiences. Solid understanding of food trends, wine pairing , and seasonal produce. Willingness to work flexible hours, including weekends and holidays. Valid drivers license required.

Required Skills, Qualifications & Attributes Minimum 5 years experience in a professional kitchen with proven leadership experience. Previous lodge or hospitality experience is mandatory. Excellent cooking and all-round culinary skills (hot & pastry sections). Strong organizational, planning, and time management abilities. Knowledge of food safety, dietary requirements, cost control, and stock management. Ability to work under pressure in a fast-paced environment. Assertive, dependable, team-oriented, and adaptable. Excellent communication and interpersonal skills. Commitment to delivering exceptional guest satisfaction. Awareness of current food and wine trends. Valid drivers license. Employment Terms & Benefits Working Hours/Shift: Early/Late/Split shifts; Cycle: 6 weeks on / 2 weeks off. Benefits: Accommodation provided Meal allowance Uniform supplied Medical aid (50% employer contribution) Provident fund contribution Application Process Please submit: Updated CV Certified copies of qualifications ID document Driver’s license