Sous Chef
- Limpopo
- R15,000-18,000 per month
- Permanent
- Full-time
- 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.