Sous Chef Job Opportunity | Kruger National Park

Introduction

An exciting opportunity is available for an experienced and passionate Sous Chef to join a luxury hospitality operation. This role is ideal for a culinary professional who thrives in a fast-paced environment and is committed to delivering exceptional dining experiences. The successful candidate will work closely with the Head Chef in overseeing all kitchen operations, maintaining high food quality standards, and ensuring the smooth day-to-day running of the kitchen department.

As a Sous Chef, you will play a key leadership role within the culinary team, assisting with menu development, food preparation, staff supervision, stock management, and maintaining strict health and safety standards. You will be responsible for motivating and guiding junior chefs while ensuring consistency in food quality and presentation across all dishes served to guests.

This position requires a hands-on leader with strong organizational skills, excellent communication abilities, and a thorough understanding of fine dining and a la carte service. The ideal candidate will possess experience working within a 5-star hospitality environment and have a passion for innovation, guest satisfaction, and culinary excellence.

The role offers the chance to contribute creatively to menu development while supporting operational efficiency and maintaining the high standards expected in a luxury lodge setting. Applicants should be capable of managing kitchen administration, stock control processes, staff development initiatives, and departmental budgeting requirements. If you are an enthusiastic culinary professional looking to take the next step in your hospitality career and are passionate about creating memorable dining experiences, we encourage you to apply.

Job Requirements & Responsibilities

Key Responsibilities

• Direct the food preparation process and delegate tasks effectively.
• Assist the Head Chef with menu planning, recipe creation, and dish development.
• Supervise, motivate, and support chefs at all levels.
• Ensure health, safety, and hygiene standards are maintained.
• Maintain food quality and presentation standards.
• Interact with guests to enhance guest satisfaction and dining experiences.
• Manage stock control and ordering processes to minimize shortages and wastage.
• Communicate effectively with management and the lodge team.
• Ensure the smooth and efficient running of the kitchen department.
• Assist with departmental administration and reporting.

Minimum Requirements

• Minimum 2 years’ management experience in a medium-sized kitchen within a 5-star property.
• Previous experience as a Sous Chef or Senior Sous Chef.
• Grade 12 (essential).
• Qualification from a reputable Cooking or Chef School will be advantageous.
• Experience in fine dining and à la carte service.
• Computer literacy with good numerical ability.
• Working knowledge of health, safety, and hygiene regulations.
• Experience in stock control and inventory management.
• Experience in staff training and development.
• Knowledge of kitchen policies and procedures.
• Knowledge of kitchen hygiene standards and equipment maintenance.
• Understanding of various dietary requirements.
• Experience creating and maintaining training manuals and operational control documents.
• Understanding of budgeting, planning, and departmental administration.
• Wine knowledge and wine pairing experience will be advantageous.

Salary: market related with accommodation

Start Date: To Be Confirmed