Zululand: Sous Chef posted by Wild Dreams Hospitality

An award-winning ‘Zulu-Zen’ sanctuary, this Lodge is a world-first eco-lodge with a total of 16 suites. As Sous Chef, you won’t just be managing a kitchen; you will be an integral part of an extraordinary guest journey, crafting African inspired cuisine that reflects the beauty and rarity of the landscape.

Core criteria:

• Matric and a formal culinary qualification is essential
• At least 3+ years relevant experience
• Passion for creating fabulous food
• Great communication skills – with guests and fellow staff members
• All-rounder, knowledge of pastry and hot section – Strong pastry skills is required
• Good organisational ability
• Able to handle high-pressure environments
• HACCP Knowledge
• Knowledge and experience with PANstrat would be advantageous
• Honest, have good integrity, proactive, and driven person who has career ambitions
• Ability to mentor and train staff
•  Valid unendorsed SA driver’s license essential.

Key responsibilities: 

• Ensure the highest health and hygiene standards are set and adhered to
• Sound knowledge of correct usage of cleaning chemicals, ensuring adequate cleaning materials are available at all times
• Abide by the menu set according to the Food Styling Guide
• Work with the training chef when visits are conducted and provide feedback
• Work with the Executive Chef to ensure effective implementation of the chef training program
• Quality and quantity control of all food items leaving the kitchen, including those of snacks to game drives and Adventures.
• Bush banqueting, drink stops picnics etc. to have checklists etc.
• Proactive maintenance of the food preparation environments
• Good stock controls and stock rotation
• Good interaction with Guests
• Be aware of & make your fellow chefs aware of special dietary needs for Guests
• When special dietary Guests arrive at the lodge, ensure that either you or another chef meets the Guest before their first meal to establish their requirements.
• Reports any issues/problems to management
• Strict food costs and awareness of budgets.
• Left-over management: left-overs to be discussed and processed every day
• Assist with food orders
• Ensure all fridges and refrigerators and storerooms are kept clean and locked and key control is practised
• Good discipline and fair treatment
• Always be approachable, innovative and able to work unsupervised
• Oversee and lead the Pastry Section