Sous Chef

Qualifications and Experience Education: Diploma or Certificate in Professional Cookery , Culinary Arts , or Hotel Management (essential). Additional training in Food Safety , HACCP , or Sous Vide techniques advantageous. Experience: Minimum 5 years experience in a fine-dining or 5-star lodge/hotel kitchen. At least 2 years in a supervisory or Sous Chef role . Proven experience in menu design, kitchen management, and luxury guest dining. Previous experience in a remote lodge or game reserve setting is advantageous. Skills and Competencies Excellent culinary skills with a strong sense of creativity and presentation. Solid understanding of international and local cuisines. Strong leadership and staff training abilities. Excellent time management and organizational skills. Financial acumen and cost control awareness. Ability to work under pressure and maintain calm during service. Computer literacy (MS Office, inventory systems). Strong communication and interpersonal skills.

Location: Klasierie, ZA

Posted Date: 11/6/2025