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Date Added: Sat 31/05/2025

Senior Sous Chef (Expat)

Johannesburg, South Africa
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Job Type: Permanent

Salary: 10000.0000 / monthly

Our client is looking for a passionate and experienced Senior Sous Chef to join their dynamic culinary team across their exclusive safari lodges and private island retreats. This is a unique opportunity for a chef who thrives in remote, high-end environments and is committed to delivering exceptional dining experiences that celebrate local ingredients and global techniques.

Responsibilities:

  • Support the Head Chef in overseeing kitchen operations at luxury safari lodges and island locations

  • Plan, prepare, and present high-quality meals that align with the company's refined culinary standards

  • Lead daily kitchen operations including menu execution, food prep, and plating

  • Assist with the development of seasonal, innovative menus using fresh, locally sourced ingredients

  • Supervise and train junior kitchen staff to ensure consistency and excellence in food preparation and presentation

  • Maintain high levels of hygiene, food safety, and kitchen organization, adhering to all health regulations

  • Collaborate with lodge and island managers to ensure guest satisfaction through tailored culinary experiences

  • Step into the Head Chef role during their absence, ensuring continuity of service and team leadership

  • Participate in special events and private dining experiences as needed

Key Skills:

  • Strong culinary foundation in international and contemporary cuisine

  • Proven leadership and team management capabilities

  • Excellent time management and ability to perform under pressure in remote or fast-paced environments

  • High attention to detail in food presentation and kitchen operations

  • Flexibility and creativity in adapting to available local ingredients

  • Strong interpersonal and communication skills to interact with both team members and guests

  • Passion for hospitality and delivering elevated guest experiences

  • Minimum 5 years of experience in high-end hospitality or fine dining kitchens, with at least 2 years in a senior or sous chef role

  • Experience working in luxury lodges, resorts, or remote locations is a strong advantage