Junior Sous Chef

SUMMARY:
A luxury private game reserve in the Eastern Cape is seeking an experienced and creative SOUS CHEF to support the running of its lodge kitchen

POSITION INFO:
The ideal candidate is a hands-on culinary leader with a strong pastry background, able to guide a small brigade and keep standards consistent in a remote, live-in lodge setting. Core Criteria: Minimum 5 years' experience in a culinary leadership role Proven experience in a luxury five-star lodge, hotel, or cruise line environment Strong pastry skills Diploma or degree in Culinary Arts, or a completed commercial cookery apprenticeship Proven ability to lead, train, and motivate a small kitchen team Wide culinary range, including ethnic dishes and special dietary requirements Sound knowledge of food safety and hygiene standards (HACCP or equivalent advantageous) Experience managing kitchen budgets, ordering, and waste control Proficient in Microsoft Office, electronic ordering, and recipe management software Fluent in English, with a second official language an advantage Calm, adaptable, and able to deliver under pressure Impeccable grooming and a polished, gracious manner Physically fit, with the stamina for long hours in a demanding kitchen Core Responsibilities: Support the Lodge Manager and Head Chef in running daily kitchen and stewarding operations Supervise and guide the kitchen team to produce consistent, high-quality dishes to standard recipes Prepare and oversee pastry and dessert production Ensure the kitchen is fully prepared before every service Train, coach, and develop chefs de partie and commis chefs, and keep development plans and reviews up to date Roster and coordinate kitchen staff Enforce food safety, hygiene, health, and safety standards, and keep all kitchen records current Monitor food storage, temperatures, and cleanliness of all production areas and equipment Help manage kitchen budgets, ordering, and operating costs while reducing waste without compromising quality Handle special guest requests and dietary needs with care Report on kitchen performance and contribute to ongoing improvements Look after kitchen equipment and flag maintenance needs On Offer: Live-in position Meals not included Rotation cycle of 3 weeks on, 1 week off