Sous Chef

• Education: Formal tertiary culinary arts diploma or a professional chef qualification from an accredited institution.
  
• Experience: A minimum of 3 to 5 years of experience as a Sous Chef or Senior Chef de Partie within a 5-star luxury lodge, boutique hotel, or premium fine-dining restaurant.
  
• Bush Expertise: Previous experience with bush cuisine, interactive boma dinners, and outdoor luxury catering is highly advantageous.
  
• Documentation: Valid South African ID or passport, clean criminal record, and excellent English communication skills.
  
• Resilience: Must demonstrate a desire to live and work in a remote, wild environment for extended cycles.
  

Requirements

• Culinary Excellence: Assist the Head Chef in preparing, cooking, and plating innovative, seasonal breakfast, lunch, and dinner menus to a strict 5-star standard. 
  
• Dietary Management: Tailor menus and substitute ingredients seamlessly to accommodate diverse international guest dietary requirements, allergies, and preferences.
  
• Kitchen Operations: Manage the daily workflow, section setups, and mise en place across the entire hot, cold, and pastry kitchen teams.
  
• Leadership & Training: Supervise, mentor, and upskill junior cooks, kitchen porters, and local community staff.
  
• Stock & Financial Control: Conduct precise daily or weekly stocktakes, manage product rotation (FIFO), place accurate remote supplier orders, and tightly minimize food wastage to hit food cost targets.
  
• Hygiene & Compliance: Enforce uncompromising health and safety, deep-cleaning schedules, and statutory HACCP regulations across all preparation areas.
  
• Acting Leadership: Assume full control and decision-making responsibility for the kitchen brigade in the absence of the Head Chef.
  

Benefits