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

We are seeking a skilled and motivated Junior Sous Chef to assist in managing kitchen operations, food preparation, and staff supervision. The ideal candidate will support the Sous Chef and Head Chef in maintaining food quality, kitchen efficiency, and hygiene standards while ensuring a smooth workflow. Core Criteria: Diploma or certification in Culinary Arts Minimum of 2 years experience in a professional kitchen Previous experience as a Chef de Partie or Junior Sous Chef Passion for cooking and culinary excellence Strong work ethic and dedication Leadership potential and teamwork skills Attention to detail Strong communication skills Commitment to hygiene and food safety Key Responsibilities: Prepare and cook high-quality dishes according to menu specifications Ensure consistency in taste, presentation, and portion control Follow recipes and standard operating procedures for food production Supervise kitchen staff in the absence of the Senior Sous Chef Keep food stations stocked and ready for service Coordinate with other kitchen sections to maintain smooth workflow Maintain high standards of cleanliness and organization in the kitchen Adhere to food safety and hygiene regulations, including proper handling and storage Monitor kitchen equipment and report maintenance needs Assist in managing stock levels and conducting inventory checks Minimize food waste through proper storage and portion control Provide guidance and support to Chef de Parties and kitchen assistants Ensure staff follow standard operating procedures and maintain efficiency Support the Senior Sous Chef and Head Chef in creating new dishes Suggest improvements to existing menu items Stay updated with culinary trends and bring fresh ideas to the kitchen Ensure food is prepared and served on time Collaborate closely with the Senior Sous Chef, Head Chef, and front-of-house team to ensure smooth service Handle customer special requests or dietary requirements as needed This is a live-in position