Sous Chef

SUMMARY:
A four-star safari lodge in a malaria-free Big Five reserve north of Pretoria is seeking an organised and hands-on SOUS CHEF to support its kitchen team

POSITION INFO:
This is a second-in-command role for a chef who is happy on the pass and keeps a close eye on quality and costs. The kitchen serves overnight guests as well as day visitors and events, so the right person stays calm and consistent when service picks up. Core Criteria: Proven experience as a Sous Chef or senior Chef de Partie in a lodge, hotel, or busy restaurant kitchen Recognised culinary qualification (advantageous) Solid working knowledge of food costing, stock control, and ordering Strong standards of hygiene, kitchen cleanliness, and food safety Confident running a shift and guiding junior kitchen staff Able to produce quality à la carte, buffet, and function food Comfortable with long shifts, weekends, and public holidays Reliable, adaptable, and happy living and working in a bush environment Core Responsibilities: Support the Head Chef in running the daily kitchen operation Lead the kitchen in the Head Chef's absence Oversee food preparation, quality, and presentation across all services Ensure consistent recipes, portion sizes, and plating standards Manage stock rotation, requisitions, and ordering Assist with regular stock takes and help keep food costs on target Maintain hygiene, health, and safety standards at all times Train, supervise, and motivate junior chefs and kitchen assistants Report equipment faults and maintenance needs promptly On Offer: Salary: R12,000 to R15,000 per month, depending on experience Live-in position