Limpopo: Sous Chef posted by Bright Placements (PTY) Ltd

• Diploma or Certificate in Professional Cookery, Culinary Arts, or Hotel Management (essential).
• Additional training in Food Safety, HACCP, or Sous Vide techniques advantageous.

Experience:

• Minimum 5 years’ experience in a fine-dining or 5-star lodge/hotel kitchen.
• At least 2 years in a supervisory or Sous Chef role.
• Proven experience in menu design, kitchen management, and luxury guest dining.
• Previous experience in a remote lodge or game reserve setting is advantageous.

Skills and Competencies

• Excellent culinary skills with a strong sense of creativity and presentation.
• Solid understanding of international and local cuisines.
• Strong leadership and staff training abilities.
• Excellent time management and organizational skills.
• Financial acumen and cost control awareness.
• Ability to work under pressure and maintain calm during service.
• Computer literacy (MS Office, inventory systems).
• Strong communication and interpersonal skills.