South Africa: Senior Sous Chef – Luxury Lodge – Kruger National Park I Lb posted by HotelJobs

Senior Sous Chef | Luxury Lodge | Kruger National Park
Salary: Negotiable Dependent on Experience
Live-In Position | Meals Provided | Leave Cycle: 6 Weeks On / 2 Weeks Off

Kendrick Recruitment is now seeking a Senior Sous Chef for a renowned luxury safari lodge based in the Kruger National Park. This is a live-in role that offers the opportunity to work in one of Africas most iconic wildlife destinations. The successful candidate will play a key role in maintaining the high culinary standards expected at this prestigious property.

Key Responsibilities:

• Assist the Executive/Head Chef and assume full responsibility in their absence

• Lead, manage, and train kitchen staff to deliver cuisine of the highest standard

• Implement effective kitchen administration, stock control, and minimize shortages and wastage

• Maintain food cost targets through creativity and sound operational systems

• Ensure company assets, equipment, and kitchen infrastructure are well maintained

• Analyze monthly accounts and take action to address problem areas

• Uphold the highest standards of hygiene and cleanliness in the kitchen and storage areas

• Ensure accurate portion control and consistent presentation across all dishes

• Communicate effectively with Management and Front of House teams

• Oversee the set-up of meals and functions to the lodge’s standard

• Provide professional leadership and mediation within the kitchen team

• Regularly taste and quality check all food items to ensure excellence

• Plan and execute tasks efficiently, within the time allocated and to standard

Requirements:

• Formal culinary qualifications and strong background in professional kitchens

• Sound knowledge of food preparation and hygiene practices

• Familiarity with dietary and religious food requirements

• Strong understanding of menu planning, stock control, and budgeting

• Up-to-date knowledge of international culinary trends

• Competency in analyzing P&L statements and cost control

• Experience in creating and maintaining training manuals and operational documentation

• High attention to detail with a guest-centric approach

• Strong communication skills (written and verbal)

• Team-oriented, proactive, and emotionally intelligent

• Excellent time management and problem-solving abilities

• Ability to work calmly and accurately under pressure

• Adaptable, flexible, and committed to high standards

• Must be able to receive and implement constructive feedback

Please Note: Applicants are required to submit a Food Portfolio along with their CV. This can be uploaded as an additional document on the application form.

If you are a passionate and experienced culinary professional ready for your next adventure in the wild heart of Africa, apply now by sending your CV.