South Africa: Sous Chef (2Ic) – Sj266: Limpopo posted by Safari JOBS Ltd

Nestled within the scenic UNESCO-recognised Waterberg Biosphere Reserve, this exclusive luxury boutique lodge is preparing for its highly anticipated reopening in 2026. The property is currently undergoing an extensive redevelopment, including the construction of new guest suites and the complete rebuild of the main lodge. The redesigned facilities will feature a modern, thoughtfully curated layout, including a new kitchen, bar, dining area, and elegant guest spaces, all designed to support an elevated lodge experience blending refined hospitality, warm personalised service, and authentic safari moments. The lodge will accommodate up to twenty international guests, offering exclusive seven-night fixed-stay safari experiences arranged through its established European ownership and agency network. This structured model allows for a well-paced and predictable operational environment, enabling staff to deliver consistently high standards of personalised service. This is an exciting opportunity to join a forward-thinking and dynamic management team who place strong emphasis on professionalism, innovation, and a positive working environment. The leadership encourages initiative, values efficiency through the use of modern systems, and is committed to fostering a supportive and enjoyable workplace culture. Our client is seeking mature, self-motivated individuals who demonstrate strong work ethic, excellent problem-solving abilities, and a genuine passion for hospitality and the natural environment. The ideal candidate will thrive in a remote lodge setting and take pride in contributing to an exceptional guest experience. This culinary position is responsible for delivering high-quality plated meals while supporting the Executive Chef in maintaining a refined and consistently exceptional dining experience. The role contributes to a structured and well-paced service rhythm centred on fine-dining plated cuisine, elevated lodge dining, and traditional boma dinners. The role requires strong fine‑dining skills, precise plating, and the ability to uphold consistently high standards across all services. The Sous Chef must also lead, train, and mentor Junior and Intern Chefs, ensuring a positive, structured, and professional kitchen environment. In the Executive Chefs absence the Sous Chef is responsible for overseeing ordering, stock receiving, kitchen administration, and smooth service coordination. This position suits an organised, creative chef who thrives within a small, high‑performance team. ’ / . Clear criminal record Excellent employment track record – references will be verified Excellent English fluency (written & verbal) – non-negotiable Highly presentable / take pride in your appearance Valid driver’s licence & own transport suitable to travel gravel roads () Culinary qualification or accredited professional training Relevant experience in a lodge, boutique hotel, or fine dining kitchen / / 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. 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. / / Gross monthly salary – negotiable DOE & qualifications etc. (Please advise your gross salary expectation within your application) 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. 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, on‑site 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) Please submit your up-to-date 2026 CV , a recent head-and-shoulders photograph, copies of relevant qualifications / certificates , and contactable references for your last three roles, educators, or practical experience supervisors. Written reference letters to be included if available. Chefs are to include their summary food portfolio – own best plated 6 starters, 6 mains & 6 desserts. We sincerely value every application submitted. While only shortlisted candidates who meet the role requirements will be contacted, you are most welcome to follow our advertising & social media platforms for future opportunities that may better align with your profile.