Junior Sous Chef | Greater Kruger A luxury lodge on a private game reserve is seeking a passionate Junior Sous Chef to join its five-star culinary team. This is an excellent opportunity for a strong Chef de Partie looking to take
This is a solid opportunity for an experienced culinary professional who takes ownership of their section, maintains consistently high standards, and thrives in a fast-paced kitchen environment. The successful candidate will bring technical confidence, strong hygiene
Sous Chef | Luxury Safari Lodge | Klaserie Private Nature Reserve, Greater Kruger Kendrick Recruitment is searching for a skilled and reliable Sous Chef for a well-regarded luxury safari lodge set alongside a beautiful dam in the southern
Sous Chef | Luxury Private Game Reserve | Greater Kruger Kendrick Recruitment is currently seeking a skilled and passionate Sous Chef for a luxury private game reserve in the Greater Kruger. This is an exceptional opportunity for a
Chef de Partie | Luxury Private Game Reserve | Greater Kruger Kendrick Recruitment is currently seeking a skilled and motivated Chef de Partie for a luxury lodge in the Greater Kruger. This is an excellent opportunity for a
Chef de Partie – Groblersbrug Salary: R9 000 – R11 000 (Live‑in position / Accommodation provided) Job Duties Manage a specific section of the kitchen, hot or cold Prepare and present high‑quality dishes in accordance with the
Minimum Qualifications Certificate or Diploma in Culinary Arts, Professional Cookery, or Hospitality. Food Safety and Hygiene Certification (HACCP knowledge preferred). Experience Minimum of 35 years experience in a professional kitchen. Previous experience as a Chef de Partie
This is a role for a seasoned culinary professional who brings both technical excellence and a calm, steady presence to a small, close-knit kitchen environment. Catering to a maximum of eight guests at a time, the
Minimum Qualifications Grade 12 (Matric). Professional Chef Qualification, Diploma, or Certificate in Culinary Arts from a recognised institution. Experience Minimum of 35 years experience as a Sous Chef or Senior Chef de Partie in a 4-star or 5-star lodge,