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Job Summary
Kendrick Recruitment is currently looking for an experienced and highly hands-on Sous Chef to join the culinary team at an exclusive private lodge situated on a game reserve close to Hoedspruit in Limpopo. Reporting directly to the Executive Chef, the Sous Chef will assist with the daily running of the kitchen, team supervision, menu execution, hygiene control, stock management and the delivery of an exceptional guest dining experience. This is a practical leadership role suited to a chef who is comfortable cooking alongside the team and taking an active role in preparation, plating and service. When the Executive Chef is off duty or away from the property, the Sous Chef will assume responsibility for the kitchen and must be confident leading the team, managing service and maintaining all culinary, hygiene and operational standards independently. Key Responsibilities Assist with the daily running of all kitchen operations and meal periods. Lead; supervise and support chefs, kitchen assistants and scullery staff. Conduct daily briefings and allocate preparation and service duties. Remain actively involved in food preparation, cooking, plating and service. Manage the pass, ensuring efficient service timing and consistent presentation. Execute refined, health-conscious plated menus according to approved recipes and plating guides. Maintain consistent standards of flavour, seasoning, texture, temperature and presentation. Work confidently across hot, cold and basic pastry and bakery sections. Demonstrate strong meat, game, poultry and fish cookery skills. Manage allergies, dietary requirements, special requests and private dining experiences. Maintain strict food-safety, hygiene and clean-as-you-go procedures. Ensure workstations, cold rooms, stores and kitchen areas remain clean, organised and inspection-ready. Monitor labelling, date marking, stock rotation and temperature records. Assist with ordering, receiving, stock counts, inventory management and food-cost control. Control the issuing, usage and storage of high-value ingredients. Monitor wastage, overproduction, stock returns and unexplained variances. Train and develop junior team members while maintaining fair and professional kitchen discipline. Support the reserve’s sustainability initiatives through responsible purchasing, portion control, waste reduction and careful use of resources. Candidate Requirements A recognised culinary qualification is preferred. A minimum of five years’ professional kitchen experience. Previous experience as a Sous Chef, Junior Sous Chef or strong Senior Chef de Partie. Luxury lodge, five-star hotel, boutique hotel, resort or fine-dining experience is essential. Strong plated-menu experience. Confident across hot, cold and basic pastry sections. Excellent meat, game, poultry and fish cookery skills. Sound knowledge of sauces, stocks, vegetables, starches, cold preparations and plated desserts. Strong leadership and team-management ability. Able to follow established recipes, procedures, instructions and reporting structures. Good organisational, planning and time-management skills. Strong stock-control and kitchen administration ability. Clear and professional communication skills. Excellent personal hygiene and clean working habits. Honest; punctual, disciplined, dependable and guest-focused. Comfortable living and working in a remote bush environment. This opportunity is best suited to a mature, dependable and hands-on chef who takes pride in kitchen systems, refined plated food, strict hygiene, responsible stock control and consistently high guest-service standards.
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