South Africa: Junior Sous Chef

This position plays a vital role in managing the kitchens. Success here is built on the dedication of passionate individuals who work tirelessly, place guest experience at the heart of everything they do, and care deeply about sustainability and community. Core Criteria: Minimum of 3 years relevant experience. Versatility across pastry and hot kitchen sections. Service industry experience, particularly guest and staff interaction. Passion for exceptional food creation. Passion for kitchen management, including administration, hygiene, and people leadership. Understanding of surrounding communities and the country context. Familiarity with organizational values and community initiatives. Valid, unendorsed South African drivers license. Strong communication skills with guests and colleagues. Work quality that consistently exceeds lodge standards. Excellent organizational ability and lateral thinking. Ability to remain professional under pressure. HACCP knowledge. Experience with PANstrat is advantageous. Commitment to world-class hospitality and service standards. Integrity, honesty, proactivity, and career ambition. Ability to mentor and train staff. Strong pastry skills with proven experience in high-quality dessert creation. Candidate Responsibilities: Maintain the highest standards of health, safety, and hygiene. Ensure correct and safe use of cleaning chemicals, with adequate supplies available at all times. Follow menus aligned with the Food Styling Guide and approved standards. Collaborate with visiting training chefs and provide constructive feedback. Work closely with the Executive Chef to implement the Chef Academy training program. Stay current with food trends and guest preferences. Oversee quality and portion control for all food leaving the kitchen, including snacks for game drives and adventures. Manage bush banquets, drink stops, and picnics with appropriate checklists. Proactively maintain food preparation environments. Ensure effective stock control and rotation. Engage positively with guests and fellow chefs: invite feedback, share ideas, and exchange experiences. Model discipline, fairness, and teamwork. Remain approachable, flexible, and enthusiastic. Identify and accommodate special dietary needs, meeting guests personally before their first meal when required. Keep emergency food supplies ready for unexpected situations. Report issues promptly to management. Monitor food costs and adhere to budget guidelines. Manage leftovers daily with clear processes. Assist with food ordering. Ensure fridges, freezers, and store rooms are clean, locked, and properly controlled. Lead and oversee the Pastry Section. This is a Live-In position