Overberg: Sous Chef posted by Wild Dreams Hospitality

About the Role

Wild Dreams Hospitality is seeking an outstanding Sous Chef to join their culinary team at our luxury lodge in the Western Cape. As part of our team, you will be responsible for assisting in overseeing kitchen operations, maintaining culinary standards, and supporting menu development. If you are a skilled and passionate chef looking for a new challenge, we encourage you to apply.

Key Responsibilities

• Assist in overseeing the daily operation of the kitchen and food preparation processes
• Supervise food preparation and cooking, ensuring consistency in quality, presentation, and portion control
• Contribute to menu development, recipe testing, and culinary innovation
• Ensure meals are prepared according to guest preferences and dietary requirements
• Maintain effective communication between kitchen sections and service teams
• Lead, mentor, and train junior kitchen staff including Chef de Parties, Demi Chefs, and Commis Chefs
• Delegate duties effectively to ensure efficient kitchen operations and timely service
• Step into senior kitchen leadership responsibilities in the absence of the Head Chef or Executive Sous Chef
• Conduct daily kitchen briefings regarding guest requirements and dietary requests
• Participate in service debriefs alongside front of house teams
• Assist with kitchen staff rostering and scheduling
• Uphold all food hygiene, health, and safety standards within the kitchen
• Conduct workstation inspections to ensure cleanliness, organisation, storage, and labelling standards are maintained
• Ensure kitchen equipment is checked daily and report maintenance issues where necessary
• Oversee stock ordering, receiving, storage, and stock rotation procedures
• Monitor food cost percentages and minimise waste through efficient stock control
• Conduct regular stock takes and assist with kitchen cost management
• Assist with special events, private dining experiences, villa catering, and boma dinners
• Accommodate special dietary requirements and customised guest requests
• Interact professionally with guests during private dining or bespoke culinary experiences where required

Requirements

• Formal culinary qualification
• Minimum 7–10 years’ experience within a professional kitchen environment
• Previous experience as a Junior Sous Chef or Senior Chef de Partie within a luxury lodge, hotel, or fine dining environment
• Strong knowledge of food preparation techniques and kitchen operations
• Excellent leadership, organisational, communication, and problem-solving abilities
• Ability to work independently and perform well under pressure
• Passion for high-quality cuisine and guest satisfaction
• Strong understanding of food safety, hygiene, and kitchen management practices

Qualifications

None specified

Salary & Benefits

Not applicable