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? ?? ??????????? ??????????? is recruiting on behalf of an exclusive five-star private game reserve in Limpopo for an experienced, passionate and hands-on ???? ???? Situated in a beautiful private wilderness setting, this luxury safari destination is committed to delivering an exceptional guest experience, with outstanding cuisine forming an integral part of its offering. The property is seeking a dedicated culinary professional who takes pride in their craft, understands the demands of luxury hospitality and is passionate about maintaining consistently high standards. Working closely with the Executive Chef, the successful candidate will play an integral role in the daily kitchen operation, actively participating in food preparation, cooking and service while providing practical leadership and guidance to the culinary team. This is a genuinely hands-on position requiring someone equally comfortable running a kitchen section, mentoring junior chefs, assisting with pastry production and managing the operational aspects of the kitchen. The successful candidate will also take responsibility for maintaining standards and overseeing the kitchen in the Executive Chef's absence. Requirements Previous experience in a Sous Chef capacity, or strong Junior Sous Chef experience with the ability and readiness to step into a more senior role. A solid background in a luxury four- or five-star hotel, lodge, resort or reputable fine-dining establishment. Luxury safari experience would be advantageous. A recognised professional culinary qualification, or substantial practical experience demonstrating an equivalent level of expertise. Excellent culinary knowledge, with the ability to execute a variety of cooking techniques and deliver consistently high-quality dishes. Experience across different styles of service, including à la carte, fine dining, buffet, set menus and private dining. A good understanding of pastry and bakery production, with the ability to assist with desserts, baked goods, breads and afternoon tea offerings. Proven ability to manage kitchen stock, conduct stocktakes, place supplier orders, monitor food costs and minimise wastage. Competency in kitchen administration, including inventory management, food costing, portion control and ordering procedures. Computer literacy, with working knowledge of Microsoft Office, email and electronic ordering systems. Must be available for an in-person interview and three-day practical working assessment. ? ?????? ???? – Although we appreciate all applications received, we will only reply to those candidates who have the background and experience required. Thank you.
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