A private concession within a well-reputed beach and wildlife reserve located in the Western Cape. The lodge has two lodges - a beach lodge with 5 rooms (each meal is served at different venues and locations in the lodges or on the beach, or in the reserve, etc). The other lodge is more of a Villa Concept where the Chef works around the dietary requirements and what the Guests would like to eat daily. No menu, no venue, bespoke meal offerings to suit the Guests. Served at the Villas, or in different locations in the reserve.
The chef will work within one of the 4 teams (1 senior chef, 1 chef assistant as well as Scullers) and will cater specifically to the requests of the Guests in terms of meal location, dietary requirements and dietary preferences. The lodges have a culture whereby they cater in a bespoke manner to their Guests and create menus according to their needs, wants and tastes. From upmarket family style fare to Fine Dining tasting menus. The chef will be required to engage fully with the guests and must be from a 5* Lodge or Hotel or similar Boutique style background where engaging with high profile affluent clientele is the norm. Ability to improvise, creative memorable dishes, cater to the guests requirements. The chef will work a 6 weeks on 2 weeks off work cycle as the lodges are remote. The chef will work on a rotational basis between the lodges and will also need to manage other teams as and when required. Further expansion and another camp is on the cards on the Reserve for next year so there is growth potential.
Formal Professional Cookery Diploma is essential (Prue Leith/Hurst Campus/ICA or similar qualification is preferred.)
Presentable. Outgoing. 5* Experienced (Boutique Style). Strong Attention to detail. Exceptional Culinary skills. Creative. Must have creative flair and be capable of adapting menus to Guest/Client dietary requirements and preferences at fairly short notice. Ability to utilize local produce/foraging. Ability to fit in with the team culture. Versatile all rounder within all areas of the kitchen. Very hands on chef required who not only does the admin and stocks but is very much hands on in the preparation of meals. Good Leadership qualities and skill. Strong personality. Great at engaging with affluent international clientele. Similar experience within a similar role preferred. Proven stable track record.
Accommodation, Food Allowance.