Tourism/Hospitality - Other Tourism/Hospitality Western Cape FULL TIME R17 000,00 - R19 000,00 (PER MONTH) Job Summary The property is based in the Overberg region of the Western Cape and combines high-end accommodation with a strong emphasis on sustainability, environmental education, and community upliftment. The successful candidate will play a key role in ensuring smooth kitchen functionality, mentoring junior team members, and contributing to innovative, seasonal menu offerings aligned with a farm-to-table and locally inspired approach. Candidate Responsibilities: * Oversee and run a designated kitchen section (e.g., Larder, Grill, Pastry, Veg, or Pass). * Ensure all dishes are prepared to the highest standards within required timeframes. * Maintain consistency in taste, portion control, and presentation. * Adapt dishes to accommodate dietary requirements and guest preferences. * Ensure all mise-en-place is prepared fresh, correctly stored, and ready on time. * Prepare and cook dishes according to established recipes and standards. * Assist in developing new menu items based on seasonal and locally sourced ingredients. * Enforce food safety, hygiene, and health & safety standards at all times. * Conduct regular checks on food storage, preparation areas, and cleanliness. * Ensure proper handling and storage of ingredients. * Monitor kitchen equipment and report maintenance requirements. * Monitor stock levels within the section and minimise food waste. * Assist with ordering, receiving, storing, and stock rotation. * Ensure cost-effective use of ingredients. * Participate in monthly stock takes. * Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations. * Delegate tasks effectively, particularly during busy service periods. * Train, mentor, and support Commis Chefs, Demi Chefs, and junior team members. * Maintain discipline, professionalism, and a strong team environment. * Continuously develop personal culinary skills under the guidance of senior chefs. * Prepare meals for special events, private dining, villas, and outdoor experiences. * Cater to specific dietary requirements and customised guest requests. * Engage with guests when required, particularly during interactive or private dining experiences. * Uphold and embody core values centred around care, respect, integrity, growth, and inspiration, contributing to a positive team culture and meaningful guest experiences. Core Criteria: * Formal culinary qualification with a minimum of 5 years’ experience in a professional kitchen. * Previous experience as a Chef de Partie in a luxury lodge, hotel, or fine dining environment. * Strong ability to manage a kitchen section independently. * Solid knowledge of food preparation techniques, presentation, and kitchen operations. * Strong leadership, communication, and organisational skills. * Ability to work efficiently under pressure in a fast-paced environment. * Good understanding of food safety, hygiene, and stock control procedures. * Passion for food, creativity, and continuous learning. * Ability to work flexible hours, including weekends and public holidays. This is a live-out position. NOTE: This role's starting date will only be in May/June 2026 Wild Dreams Hospitality Recruiter