Latest equipment and training opportunities cater for hearing-impaired chefs

The modern kitchen at Southern Sun’s new Garden Court Umhlanga hotel is designed to produce top cuisine as well as offer training for up and coming chefs, including those who are hearing-impaired. Chefs Bo Tasker and Xolisa Busha are deaf but this has not hampered their career ambitions.

GM Clifford Campbell says of the two chefs: “We recognise their talent and have adapted the working environment to ensure it meets their needs. Also part of the kitchen brigade are two hearing-impaired scullery staff, Lelethu Gwacela and Fani Fani Chiya, who are undergoing training to work as chefs in the kitchen.

While Garden Court Umhlanga’s kitchen includes all the features of a professional industrial facility, it also incorporates several mechanisms specifically designed to accommodate hearing-impaired chefs. Chalkboards positioned throughout the kitchen allow for effective communication between all staff. Each staff member has learned sign language and the kitchen team have developed their own signs for specific kitchen equipment.

A range of strobe lights have been installed to communicate precise instructions: a red light indicates an emergency and signals fire evacuation (this light has also been placed in areas throughout the hotel to ensure that should they not be in the kitchen, in the event of an emergency hearing-impaired staff and guests will be warned); a blue light flashes every twenty minutes reminding the chefs to sanitise or wash their hands; an orange flashing light (turned on by the waiter) indicates there is an order waiting to be processed; and a green flashing light (turned on the by the chef) shows the order has been prepared and is ready to be collected by the waiter.

When undergoing training, an interpreter is present to communicate the information to the deaf chefs.

“The system works to support the kitchen team, enabling staff to interact and work cohesively,” says Campbell. “Its success depends on teamwork, a common ‘language’, mutual understanding and respect – values which allow us to deliver our brand promise to guests.”

Garden Court Umhlanga believes a great stay for guests starts in the kitchen, where chefs prepare a full continental and English breakfast buffet. Whether they are fluent in English, Zulu or sign language, they share a passion for fine food and for producing memorable dishes.

The hotel opened in May 2010 and features a fresh, contemporary design concept incorporating the area’s influence. It is close to the Gateway Shopping Centre and beaches.

Head chef Gary Opperman has close on 20 years’ experience in hotels throughout Southern Africa. He believes in using the freshest ingredients to design an a la carte menu for the hotel’s Mnandi restaurant and Afro Fusion Action Bar based on the three essentials of water (noodles), earth (tandoor earthenware oven) and fire (wok).

“Guests can combine dishes based on each component to create a full meal, or to nibble on small plates (tapas) such as Kung Pao Chicken Szechaun Style or Tempura Noodles,” says Opperman. “The Afro Fusion Action Bar captures the diversified cultures inherent in the area while creating a unique dining experience.”

The restaurant also caters for private functions, meeting rooms cater for business guests and room service is offered.

Opperman likes to produce classic food with a modern twist, inspired by the taste, touch and aroma of traditional spices.

He says, “Eating constitutes an important aspect of a guest’s stay. Whether they are here for business or leisure, they need to refuel, and food facilitates this process. The dining experience also allows people to connect and to create shared memories – which are ultimately the perfect ingredients for a great day.”