Qualifications and Experience Education: 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.

This intimate safari retreat, set along a tranquil riverbank in the Greater Kruger area, offers an authentic bush experience blending understated luxury with a deep connection to nature. Guests enjoy elegant, open-plan suites, warm hospitality, and exceptional game viewing in a pristine wilderness setting. Candidate Requirements: At least 3-5 years of Sous level experience within a luxury group (preferred) Must be able to confidently support the Head Chef with the standards of the food product, guest and staff food (essential) and stand in as acting Head Chef Able to assist the Head Chef in implementing kitchen standards Be able to assist the Head Chef in the development and training of staff (chefs) to increase their individual skills and ensure promotion when possible Be able to co-manage all administrative departmental duties (staff files, off-day schedule, hygiene standards etc.) Be able to create seasonal menus based on guests in-house and produce in-store Take the food product on the property to the next level in all areas (dishes, guest experiences etc.) Must be excellent in stock controls, ordering processes and stock rotation Proactive maintenance of all kitchen equipment Must meet all guests on arrival as much as possible, know their names and dietary requirements Excellent and regular interaction with guests: build the relationship, invite feedback Be aware of and make your chefs aware of special dietary needs staff and guests This is a live-in position.