Sous Chef
RPK Management Services
Our client is a purpose-driven luxury hospitality company committed to regenerative travel, community upliftment, and exceptional guest experiences across Southern Africa. We operate with integrity, innovation and a deep respect for people and place.
Our core values—Service, Society, Stewardship and Wellbeing, which guide every decision we make, from how we engage with guests to how we empower our teams and partners.
The Sous Chef’s role carries the special responsibility of driving the culinary philosophy of the operation in the preparation and presentation of high-quality meals which tells the story through every plate. The role leads shifts, maintains hygiene systems, trains porters & adapts menus based on available ingredients and dietary requests. The role goes beyond just assisting the Head Chef in the kitchen, requiring a unique balance of exceptional culinary skills, resilience & planning. The flagship luxury lodge, offers immersive guest experiences rooted in wellness, community and nature. The Sous Chef plays a pivotal role in translating the brand ethos through daily kitchen operations, ensuring every guest interaction reflects our commitment to excellence and purpose-led hospitality.
Good knowledge of international culinary trends, ensuring the delivery of exceptional dining experiences that exceed the expectations of our discerning high-end clientele. A Sous Chef is a key member of the Kitchen team, integral to upholding the kitchen’s reputation for excellence.
• Sound knowledge of the current trends in the Hospitality Industry – dietaries, health & wellness supporting diets etc
• A good understanding of menu engineering skills, recipe costing
• A genuine passion for food as an experience and driven to create dishes that tell a story.
• A good understanding of Food Safety and First Aid Protocols
Leadership and team-building capabilities
• High emotional intelligence and cultural sensitivity with a commitment to wellness, inclusivity, conservation, and community impact
• Advanced communication and conflict resolution skills
• Strong organizational and time management skills, with the ability to prioritize in a fluid environment.
• Knowledge of local and sustainable sourcing practices
• Commitment to wellness, community upliftment, and ethical hospitality
• Equipment Stock takes and material (inventory) control – kitchenware, holloware etc.
Proven experience as a Sous Chef in a high- end, hotel or luxury Lodge
• Impeccable knowledge of food safety (HACCP0 and sanitation practices
• Kitchen management experience in a 5-star luxury safari lodge
• Understand Luxury Lodge Operations
• Good interpersonal and people skills
• Strong leadership and people management skills with a history of building and developing teams.
• 5 ‘O’ Levels including English (Essential).
• Formal Culinary Certification
• Valid Food Handlers Certificate
• Valid Certificate of Medical Fitness
• Proven ability to work in a self-directed and remote environment.
• Good organization, communication & presentation skills
• Flexibility and problem-solving mindset to overcome daily logistical challenges.
Competitve Salary
Bonus Eligibility: Discretionary performance bonus post-probation, subject to company policy.
Annual Leave: thirty working days per 12-month cycle, accrued monthly.
The role operates on a rotational schedule of 24 days on-site followed by six consecutive days off, reflecting the lodge’s remote location within Zambezi National Park and
the need for consistent guest service delivery. During the 24-day cycle, team members are accommodated on-site with meals and amenities provided. This structure
supports operational continuity, fosters team cohesion, and ensures staff have dedicated time for rest and personal wellbeing between cycles.
Probation Period: 3 months & Notice Period: 1 week during probation; thereafter per company policy.
