Sous Chef

Bushwise

Job Location:

Nelspruit - South Africa

Salary: Not Disclosed

Experience Required: 3-5years

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

High End Lodge in the Hazyview Area is seeking a Top Professional for their Sous Chef Role.

Experience & Qualifications

Education: Formal tertiary culinary arts diploma or a professional chef qualification from an accredited institution.
Experience: A minimum of 3 to 5 years of experience as a Sous Chef or Senior Chef de Partie within a 5-star luxury lodge boutique hotel or premium fine-dining restaurant.
Bush Expertise: Previous experience with bush cuisine interactive boma dinners and outdoor luxury catering is highly advantageous.
Documentation: Valid South African ID or passport clean criminal record and excellent English communication skills.
Resilience: Must demonstrate a desire to live and work in a remote wild environment for extended cycles.

Requirements

Culinary Excellence: Assist the Head Chef in preparing cooking and plating innovative seasonal breakfast lunch and dinner menus to a strict 5-star standard.
Dietary Management: Tailor menus and substitute ingredients seamlessly to accommodate diverse international guest dietary requirements allergies and preferences.
Kitchen Operations: Manage the daily workflow section setups and mise en place across the entire hot cold and pastry kitchen teams.
Leadership & Training: Supervise mentor and upskill junior cooks kitchen porters and local community staff.
Stock & Financial Control: Conduct precise daily or weekly stocktakes manage product rotation (FIFO) place accurate remote supplier orders and tightly minimize food wastage to hit food cost targets.
Hygiene & Compliance: Enforce uncompromising health and safety deep-cleaning schedules and statutory HACCP regulations across all preparation areas.
Acting Leadership: Assume full control and decision-making responsibility for the kitchen brigade in the absence of the Head Chef.

Benefits

Typical Package & Benefits

Salary: R18000 to R25000 per month cost-to-company highly negotiable depending on prior luxury lodge experience.
Living Arrangements: Full live-in accommodation provided on-site (typically a private room/unit) inclusive of all utilities meals on duty and uniform laundry services.
Work Cycle: Standard safari rotational shifts such as 6 weeks on followed by 2 weeks off or 21 days on followed by 7 days off.
Company Perks: Contributory provident or pension fund schemes and medical aid allowances.

High End Lodge in the Hazyview Area is seeking a Top Professional for their Sous Chef Role.Experience & QualificationsEducation: Formal tertiary culinary arts diploma or a professional chef qualification from an accredited institution.Experience: A minimum of 3 to 5 years of experience as a Sous Che...

High End Lodge in the Hazyview Area is seeking a Top Professional for their Sous Chef Role.

Experience & Qualifications

Education: Formal tertiary culinary arts diploma or a professional chef qualification from an accredited institution.
Experience: A minimum of 3 to 5 years of experience as a Sous Chef or Senior Chef de Partie within a 5-star luxury lodge boutique hotel or premium fine-dining restaurant.
Bush Expertise: Previous experience with bush cuisine interactive boma dinners and outdoor luxury catering is highly advantageous.
Documentation: Valid South African ID or passport clean criminal record and excellent English communication skills.
Resilience: Must demonstrate a desire to live and work in a remote wild environment for extended cycles.

Requirements

Culinary Excellence: Assist the Head Chef in preparing cooking and plating innovative seasonal breakfast lunch and dinner menus to a strict 5-star standard.
Dietary Management: Tailor menus and substitute ingredients seamlessly to accommodate diverse international guest dietary requirements allergies and preferences.
Kitchen Operations: Manage the daily workflow section setups and mise en place across the entire hot cold and pastry kitchen teams.
Leadership & Training: Supervise mentor and upskill junior cooks kitchen porters and local community staff.
Stock & Financial Control: Conduct precise daily or weekly stocktakes manage product rotation (FIFO) place accurate remote supplier orders and tightly minimize food wastage to hit food cost targets.
Hygiene & Compliance: Enforce uncompromising health and safety deep-cleaning schedules and statutory HACCP regulations across all preparation areas.
Acting Leadership: Assume full control and decision-making responsibility for the kitchen brigade in the absence of the Head Chef.

Benefits

Typical Package & Benefits

Salary: R18000 to R25000 per month cost-to-company highly negotiable depending on prior luxury lodge experience.
Living Arrangements: Full live-in accommodation provided on-site (typically a private room/unit) inclusive of all utilities meals on duty and uniform laundry services.
Work Cycle: Standard safari rotational shifts such as 6 weeks on followed by 2 weeks off or 21 days on followed by 7 days off.
Company Perks: Contributory provident or pension fund schemes and medical aid allowances.