Senior Sous Chef

Wild Dreams Hospitality; South Africa; On-site; ZAR 334,800 - 502,200; Full time

Job summary

Wild Dreams Hospitality in South Africa is offering an exciting opportunity for an experienced Sous Chef at a luxury island retreat. You will lead the kitchen team, maintain culinary standards, and ensure exceptional guest experiences in a breathtaking setting.

This role requires a formal culinary qualification, at least 2 years of Sous Chef experience, and strong leadership skills. A 2-year fixed-term contract is offered with remuneration dependent on experience.

Qualifications

• Minimum 2 years' experience in a Sous Chef role, ideally within a 5-star operation.
• Ability to work effectively under pressure while maintaining exceptional attention to detail.
• Guest-focused with a positive and energetic outlook.

Responsibilities

• Maintain high standards of professionalism and service excellence within the kitchen team.
• Provide inspirational leadership to the kitchen brigade.
• Monitor food budgets and cost-per-head allocations.

Skills

Leadership skills

HACCP knowledge

Attention to detail

Communication skills

Team management

Education

Formal culinary qualification

Job description

This is a rare and exciting opportunity to work at one of Africa's most exclusive island retreats, where world-class food experiences are at the heart of the guest journey. Reporting to the Executive Chef, you will play a pivotal leadership role in the daily kitchen operation, inspiring your team, maintaining the highest culinary standards, and contributing to truly unforgettable guest experiences in one of the most breathtaking settings on the continent.
Core Criteria:

• Formal culinary qualification essential
• Minimum 2 years' experience in a Sous Chef role, ideally within a 5-star operation
• Strong leadership, mentoring, and team management skills
• Ability to work effectively under pressure while maintaining exceptional attention to detail
• Solid understanding of financial controls, budgets, and cost-per-head management
• Knowledge of HACCP protocols and health and safety compliance standards
• Computer literate
• Guest-focused with a positive, energetic, and enthusiastic outlook
• Excellent communication and interpersonal skills
• Hardworking, committed, and eager to learn and grow
• Smart, clean, and well-presented at all times

Core Responsibilities:

• Maintain high standards of professionalism, discipline, and service excellence within the kitchen team
• Provide inspirational leadership to the kitchen brigade, ensuring the highest levels of productivity and quality at all times
• Work closely with the Executive Chef to ensure all menus and food offerings are aligned to lodge quality standards and food scores
• Monitor food budgets and cost-per-head allocations, ensuring all orders remain within budget
• Deputise for the Executive Chef in their absence, including attendance at daily HOD meetings and morning briefings
• Hold daily department meetings to communicate relevant information and operational updates to the kitchen team
• Oversee month-end stock takes and ensure all financial and record-keeping controls are adhered to
• Ensure smooth daily running of both the kitchen and canteen operation
• Introduce and maintain cleaning rosters in compliance with all local regulations
• Ensure full compliance with all health, safety, and HACCP protocols
• Record and manage staff sick leave, leave cycles, and work rosters in the absence of the Executive Chef
• Assist with uniform orders and ensure all staff are correctly presented at all times
• Ensure effective communication between the kitchen, Lodge Managers, Guest Relations, and Butlers
• Contribute creatively to menu development and the continuous enhancement of the food experience

Remuneration & Benefits:

• Salary: Dependent on experience
• 2-year fixed-term contract