South Africa: Sous Chef (2Ic) – Sj266: Limpopo posted by HotelJobs

About the Role

We are seeking a highly skilled and experienced Sous Chef to join our luxury boutique lodge in the Waterberg Biosphere Reserve, South Africa. The successful candidate will be responsible for delivering exceptional fine dining experiences, leading a team of Junior and Intern Chefs, and supporting the Executive Chef in maintaining the highest standards of culinary excellence.

Key Responsibilities

• Prepare high quality plated meals for up to 20 guests.
• Execute menus developed by the Executive Chef.
• Deliver refined dining experiences for breakfast, lunch, and dinner.
• Assist with boma dinners, themed evenings, and special occasions.
• Maintain consistently high standards of taste, presentation, and technique.
• Ensure smooth service flow and timing across all meals.
• Uphold all food safety, hygiene, and HACCP standards.
• Assist with menu refinement and weekly adjustments.
• Support dietary requirements and guest preferences.
• Participate in special dining experiences such as tastings or outdoor meals.
• Assist with preparing and packing items for off-site or special events.
• Work closely with the Executive Chef and lodge management.
• Lead; train, and mentor Junior and Intern Chefs.
• Maintain a positive, professional kitchen culture.
• Communicate clearly with FOH and management regarding meal timing and guest needs.
• Assist with scullery duties when needed (Leaving the kitchen clean end of shift is a Team responsibility).
• Assist with ordering, stock rotation, stock runs and supplier coordination.
• Maintain accurate stock records and cost control.
• Receive deliveries, check invoices, and manage stock when the Executive Chef is off.
• Ensure kitchen equipment is clean, functional, and well maintained.

Requirements

• Strong skills in fine dining plating;
• Strong understanding of food safety, hygiene, and kitchen administration;
• Ability to support and occasionally run a kitchen for up to 20 guests;
• Strong cost control and stock management abilities;
• Excellent organisational and communication skills.
• Culinary qualification or accredited professional training;
• Relevant experience in a lodge, boutique hotel, or fine dining kitchen.

Salary & Benefits

Gross monthly salary – negotiable DOE & qualifications etc

Gratuities – participation in the shared tip pool

Lunch and dinner provided during rostered on duty period

Private room in senior staff quarters, with own bathroom and kitchenette

Water and electricity included

Uniform provided, excluding footwear

Self-service laundry facilities available 6 days off per calendar month (May change according to operational needs) + 15 days leave days per annum

Note

The lodge is located within approximately 30km of Vaalwater, reached via a mostly rugged gravel road – successful candidates must be able to arrange their own transport for days off and personal errands. This is a remote, onsite living position with single accommodation; candidates must be comfortable living in a quiet, rural environment. Due to the nature of the accommodation and operational requirements: family, children and pets cannot be accommodated. Must have access to Whatsapp video / Zoom / Microsoft Teams for initial interviews. Shortlisted candidates will be invited for an in-person interview at the property. Must be willing to potentially complete a personality and character assessment during the interview process. Must be willing to potentially undergo a criminal record check and polygraph examination prior to final appointment. Only South African citizens or applicants with full valid work permits may apply (not ZEP)