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Sous Chef
Job summary
A premier hospitality agency in Limpopo is looking for a skilled Sous Chef to contribute to its culinary team. The position involves crafting innovative, sustainable dishes using local ingredients and maintaining high standards of quality and service. Candidates should have at least 4 years of experience, strong teamwork and leadership skills, and a passion for organic cuisine. Attractive salary package includes accommodation and meals. Join us to embrace creativity and excellence in a unique lodge setting!
Benefits
Qualifications
- At least 4 years of professional kitchen experience, preferably in 5-star environments.
- Strong proficiency in hot kitchen and pastry sections.
- Passion for sustainable and organic ingredients.
Responsibilities
- Manage daily kitchen operations, ensuring quality and consistency.
- Lead hot kitchen and pastry teams in crafting diverse menus.
- Mentor junior kitchen staff and maintain workplace hygiene.
Skills
Sous Chef Safari Lodge, Limpopo, R15,000-R18,000
(Basic salary + accommodation + meals, tips & provident fund contribution)
As a Sous Chef, you will play a vital role in bringing culinary vision to lifebalancing sophistication with sustainability. Reporting directly to the Head Chef, you will be instrumental in crafting vibrant, innovative dishes rooted in local and organic ingredients, while upholding the resort's high standards and warm, familial ethos
- At least 4 years of professional kitchen experience, particularly within 5-star lodges or hotels.
- Proficiency and enthusiasm for working across both the hot kitchen and pastry sections.
- A passion for sustainable, organic cuisine and a willingness to work with fresh, seasonal ingredients.
- Demonstrated leadership, strong teamwork, and excellent communication skills.
- A proactive learner, adaptable to dynamic environments, and committed to growth.
- A positive, service-oriented attitude aligned with guest guest-centred, familial culture.
- Sober habits and a Clear Criminal Record
- Assist in daily kitchen management, ensuring exceptional quality in plating, presentation, and consistency.
- Lead the hot kitchen and pastry sections, supporting diverse and seasonal menu creation.
- Embrace sustainability values by incorporating micro-farm produce into menus.
- Assist in inventory management and cost control, minimizing waste.
- Ensure efficient, high-quality service during all meal timesbreakfast, bush brunches, dinners, and high teas.
- Collaborate on new culinary experiences such as bush dinners, tasting menus, and interactive cooking sessions with guests.
- Maintain cleanliness, hygiene, and safety in line with 5-star standards in a remote lodge environment.
- Mentor and train junior kitchen staff in both technical and service excellence.
- Step in as acting Head Chef when necessary, ensuring continuity of culinary operations.
- Promote a positive culture of learning, creativity, and teamwork in line with the company's spirit.
- Monthly Salary: Negotiable, approximately R15,000 to R18,000, depending on experience.
- Accommodation provided.
- Meals: Inclusive of all meals during duty hours.
- Uniform: Supplied by the lodge.
- Internet access (Wi-Fi): Provided.
- Tips
- Retirement Benefit: Contribution to the Sanlam fund.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.