Northern Cape: Sous Chef posted by Wild Dreams Hospitality

This role blends culinary leadership with the unique challenge of working in a remote conservation-focused environment, making adaptability and strong organisational skills especially important.

Core Criteria:

• Relevant culinary qualification or equivalent experience.
• Previous experience as a Sous Chef or senior chef in hospitality or lodges.
• Strong leadership and organisational skills.
• Ability to work in a remote location and under pressure.
• Knowledge of food safety and hygiene regulations.
• Creativity in menu planning and presentation.

Candidate Requirements;

• Support the Head Chef with daily kitchen operations and menu planning.
• Prepare and present meals for guests and staff according to lodge standards and dietary requirements.
• Supervise kitchen staff, allocate duties, and train junior chefs and kitchen assistants.
• Maintain strict food safety, hygiene, and HACCP standards.
• Assist with stock ordering, stocktakes, and cost control.
• Ensure proper storage, rotation, and use of food supplies.
• Step in as acting Head Chef when required.
• Maintain cleanliness of kitchen, equipment, and food preparation areas.
• Work flexible hours including early mornings, evenings, weekends, and split shifts