Sous Chef - Newly Opened Ultra-Luxury Safari Lodge - Greater Kruger, Limpopo | LB

Sous Chef - Newly Opened Luxury Safari Lodge - Greater Kruger, Limpopo

Kendrick Recruitment is searching for a talented, technically accomplished and passionate Sous Chef for an intimate, newly opened ultra-luxury safari lodge in the Greater Kruger, Limpopo - part of a globally recognised and celebrated international hospitality group with over a century of culinary and service heritage, now making its debut in the South African safari market.

With just six beautifully appointed suites and a highly discerning international guest profile, the culinary offering here is a central pillar of the guest experience. The kitchen celebrates regional African cuisine alongside fine dining traditions, using locally sourced and seasonal ingredients to create memorable, immersive dining experiences that connect guests to the landscape around them.

This is a rare opportunity to be part of a new property and a new team - and to grow with a globally significant brand from the very beginning.

Minimum Requirements:

Formal culinary qualification from a recognised institution - essential

Minimum 3 to 5 years' Sous Chef or senior CDP experience within a 5-star luxury lodge - essential

Strong all-round culinary skills with the ability to lead and run a kitchen independently

Genuine passion for locally sourced, seasonal and regionally inspired cuisine

Solid food costing, stock control, ordering and waste management experience

HACCP compliance and full food safety knowledge

Proven ability to mentor and develop junior kitchen staff

Comfortable working across breakfast, lunch, dinner, bush dining and special events

Adaptable and proactive with a positive attitude in a remote lodge environment

Comfortable living and working in a remote, live-in bush environment

Stable work history with contactable references

Key Responsibilities:

Support the Head Chef in delivering an exceptional fine dining and regional culinary offering

Run the kitchen independently and to the full required standard in the Head Chef's absence

Contribute creatively to menu development and seasonal menu changes

Maintain the highest standards of food quality, presentation and consistency across all meal services

Manage food costing, ordering, stock control and waste reduction

Mentor, train and develop junior kitchen staff

Ensure full HACCP compliance and kitchen hygiene standards at all times

Coordinate special bush dining experiences, sundowner setups and private dining events

Maintain the highest standards of kitchen equipment care and organisation

Package:

Market-related salary commensurate with experience

Live-in: Accommodation and meals provided

Standard lodge benefits

Should you feel you are the right fit for this role, please apply with your updated CV, a food portfolio, contactable references and a recent head and shoulders photo ASAP!📌 Please Note: If you do not receive feedback within 7 working days, kindly consider your application unsuccessful.