Safari JOBS is searching for a Junior Sous Chef (Pastry) to join an award‑winning safari hospitality group. The role is to manage the kitchen under the Head Chef and Senior Sous Chef, meet company standards of excellence and SOPs, and support a culture of conservation and guest well‑being in a pristine environment. Qualifications Clear criminal record Excellent English communication skills (written and verbal) Excellent employment track record – references will be checked South African National or Expat with citizenship or valid working visa Good computer literacy Minimum 4 years experience in a pastry kitchen with some supervisory role Wide food knowledge, able to design menus Awareness of dietary requirements Ability to train and oversee staff, with basic knowledge of labour legislation Passion for the industry and willingness to grow Ability to receive feedback Understanding of hygiene protocols and equipment Sound knowledge of cleaning methods and products Knowledge of safety procedures and use of firefighting equipment First Aid training (provided by company) Care in personal hygiene and grooming Good communication skills Stamina for physical activity Candidate Profile We seek an energetic, professional, and approachable individual who exudes impeccable manners, understands decorum with high‑end guests, demonstrates innovative kindness, leads with initiative, works well alone or with a team, humbly exudes maturity, champions sustainability, commits to a minimum two‑year tenure, and loves life in a bush environment. Responsibilities Ensure the ultimate food experience for guests, following the lodge’s food concept Supervise food quality and hygiene in production and service Design and implement menus, incorporating new food concepts Monitor quality and care of equipment and products; minimise breakage Implement and maintain Health and Safety procedures Strategically manage food to reduce waste (portion control, stock rotation) Train and develop kitchen staff Assist with stocktakes, orders, and management of kitchen sections as needed Communicate with departmental teams to ensure guest needs are met and operations run effectively Handle handovers between shifts, ensuring proper receipt of responsibilities Actively participate in, effectively communicate, and support the company’s conservation message and purpose Perform other tasks reasonably requested by management and the operation, supporting collaboration and multi‑skilling Benefits & Remuneration Monthly remuneration: CTC package NEG. DOE (expectations to be discussed upon application). Accommodation provided (rooms with bathroom or loft room, basic kitchenettes, furnished with bed, desk, chair, curtains, cupboard, and bedside table; ceiling fans where possible). Facilities include social and wellness areas – pool, bar, TV lounge, pool table, braai areas, gym, school. Uniform provided (excluding shoes). On‑site staff transport. Utilities (water, electricity, free Wi‑Fi, generator) covered. Mandatory monthly room cleaning service with nominal contribution fee. Three meals a day at the canteen. Bar open 7 days a week; purchases charged to staff account and deducted from salary. On‑site paramedic. Medical aid compulsory for senior staff (employees may choose preferred plan). Provident fund compulsory. Annual bonus at management discretion and salary review in January. Gratuities from guests or share in general gratuity pool. Family-friendly environment. Discounted flight rates between KNP and Johannesburg. Work Cycle 6 weeks on, 2 weeks off plus annual leave. #J-18808-Ljbffr