Sous Chef

Wild Dreams Hospitality; Gauteng; On-site; ZAR 134,000 - 167,000; Full time

Benefits offered by this job

Live-in accommodation

Job summary

Wild Dreams Hospitality seeks a skilled Sous Chef to join our kitchen team in a bush lodge. The candidate will support the Head Chef, oversee daily operations, and ensure quality and cost control across all services.

Ideal applicants bring experience as Sous Chef or Senior Chef de Partie in busy venues, plus a relevant culinary qualification. The role includes a live-in arrangement and long shifts, with weekend work expected.

Qualifications

• Proven experience as Sous Chef or senior Chef de Partie in a lodge, hotel, or busy restaurant kitchen.
• Recognised culinary qualification is advantageous.
• Solid knowledge of food costing, stock control, and ordering.

Responsibilities

• Support the Head Chef in running the daily kitchen operation.
• Lead the kitchen in the Head Chef’s absence.
• Oversee food preparation, quality, and presentation across all services.
• Ensure consistent recipes, portion sizes, and plating standards.
• Manage stock rotation, requisitions, and ordering.
• Assist with regular stock takes and help keep food costs on target.
• Maintain hygiene, health, and safety standards at all times.
• Train, supervise, and motivate junior chefs and kitchen staff.
• Report equipment faults and maintenance needs promptly.

Skills

Sous Chef

Senior Chef de Partie

Lodge/Hotel experience

Food costing

Hygiene standards

Shift leadership

Plating standards

Education

Culinary qualification

Job description

This is a second-in-command role for a chef who is happy on the pass and keeps a close eye on quality and costs. The kitchen serves overnight guests as well as day visitors and events, so the right person stays calm and consistent when service picks up.

Core Criteria:

• Proven experience as a Sous Chef or senior Chef de Partie in a lodge, hotel, or busy restaurant kitchen
• Recognised culinary qualification (advantageous)
• Solid working knowledge of food costing, stock control, and ordering
• Strong standards of hygiene, kitchen cleanliness, and food safety
• Confident running a shift and guiding junior kitchen staff
• Able to produce quality à la carte, buffet, and function food
• Comfortable with long shifts, weekends, and public holidays
• Reliable, adaptable, and happy living and working in a bush environment

Core Responsibilities:

• Support the Head Chef in running the daily kitchen operation
• Lead the kitchen in the Head Chef’s absence
• Oversee food preparation, quality, and presentation across all services
• Ensure consistent recipes, portion sizes, and plating standards
• Manage stock rotation, requisitions, and ordering
• Assist with regular stock takes and help keep food costs on target
• Maintain hygiene, health, and safety standards at all times
• Train, supervise, and motivate junior chefs and kitchen assistants
• Report equipment faults and maintenance needs promptly

On Offer:

• Salary: R12,000 to R15,000 per month, depending on experience
• Live-in position