Sous Chef

Key Responsibilities:

• Assist the Head Chef in daily kitchen management, meal planning, and menu development.
• Ensure consistent food quality, taste, and presentation in line with the lodges 5-star standards.
• Supervise and train kitchen staff, promoting a culture of teamwork, professionalism, and excellence.
• Maintain high standards of hygiene, cleanliness, and food safety at all times.
• Oversee stock control, inventory management, and supplier coordination.
• Ensure efficient and cost-effective kitchen operations without compromising quality.
• Contribute to the creation of unique and seasonal dining experiences tailored to guest preferences.
• Support special events, bush dinners, and private dining experiences as required.

Requirements:

• Minimum 3-5 years experience as a Sous Chef in a 5-star lodge, fine dining restaurant, or luxury hospitality environment.
• Formal culinary qualification from a recognized institution.
• Strong leadership and communication skills.
• Excellent knowledge of modern cooking techniques, international cuisine, and plating artistry.
• Ability to work under pressure and in a remote location while maintaining high standards.
• Knowledge of health, safety, and hygiene protocols.
• Passion for food, creativity, and attention to detail.
• Willingness to live on-site in a bush-based environment.