Sous Chef

SUMMARY:
The Sous Chef will support the overall kitchen operation by ensuring the preparation and delivery of high-quality meals for the company’s Board of Directors, senior management, employees, and VIP guests. This role requires exceptional culinary skills, attention to detail, and the ability to deliver refined corporate catering experiences while maintaining the highest standards of food quality, hygiene, presentation, and service excellence.
The Sous Chef will assist with menu planning, food preparation, kitchen supervision, stock control, and team development while ensuring that all meals are prepared consistently and in line with corporate expectations and international hospitality standards.
 
Key Responsibilities

• Assist the Head Chef in managing the daily kitchen operations and ensuring smooth service delivery.
  Prepare and oversee the preparation of meals for Board members, executives, senior management, and corporate guests.
  Ensure all dishes are prepared to the highest standards of taste, quality, and presentation.
  Maintain a professional and organised kitchen environment.
  Ensure compliance with all food safety, hygiene, and health regulations.
  Monitor kitchen equipment and report maintenance requirements.
  Support the implementation and adherence to kitchen SOPs.

• Prepare high-quality meals suitable for executive and corporate dining environments.
  Deliver personalised dining experiences for senior executives and VIP guests.
  Ensure discretion, professionalism, and confidentiality when catering for executive functions.
  Assist with planning menus for board meetings, corporate events, and special functions.
  Adapt menus according to dietary requirements, preferences, and cultural considerations.
  Maintain exceptional standards of food presentation and service readiness.

• Assist with the development of menus that incorporate international and contemporary cuisine.
  Create innovative dishes while maintaining consistency and quality.
  Support menu planning for daily meals, executive lunches, dinners, and special events.
  Standardise recipes and portion sizes to ensure consistency.
  Recommend improvements based on guest feedback and culinary trends.

• Supervise food preparation and ensure all dishes meet required standards.
  Conduct quality checks on ingredients, preparation methods, and finished products.
  Ensure correct cooking techniques and presentation standards are followed.
  Maintain consistency across all meals served.
  Assist with plating and final presentation checks before service.

• Assist with ordering, receiving, and storing food supplies.
  Conduct stock checks and ensure accurate inventory control.
  Ensure proper stock rotation using FIFO principles.
  Monitor food wastage and assist with cost-control measures.
  Ensure all ingredients meet quality standards upon delivery.

• Assist in supervising and motivating kitchen staff.
  Provide guidance, training, and support to junior chefs and kitchen assistants.
  Ensure staff follow correct preparation, hygiene, and safety procedures.
  Assist with maintaining discipline and professionalism within the kitchen team.
  Support effective communication between kitchen staff and management.

• Ensure compliance with HACCP principles and food safety standards.
  Maintain excellent personal and kitchen hygiene standards.
  Monitor food temperatures, storage procedures, and cleanliness.
  Assist with kitchen inspections and internal audits.
  Ensure all team members follow health and safety procedures.

• Assist with food production planning and kitchen schedules.
  Maintain accurate records relating to stock, recipes, and food preparation.
   Assist with food cost monitoring and reporting.
  Report operational challenges and equipment issues to management.

POSITION INFO:
Minimum Requirements

• Diploma or Certificate in Culinary Arts, Professional Cookery, or Hospitality Management.
  Minimum 5 years’ experience in a professional kitchen environment.
  At least 2–3 years’ experience as a Sous Chef, Senior Chef de Partie, or similar supervisory role.
  Previous experience in a luxury hotel, lodge, corporate catering environment, mining camp, resort, or high-end restaurant advantageous.
  Experience preparing meals for executive guests, VIP functions, or corporate events advantageous.
  Experience working in African hospitality environments will be beneficial.

• Formal culinary qualification from a recognised institution.
  Food Safety / HACCP certification advantageous.
  First Aid certification advantageous.

• Strong culinary knowledge across various international cuisines.
  Excellent food preparation and presentation skills.
  Ability to produce high-quality meals consistently.
  Knowledge of food safety standards and hygiene practices.
  Understanding of stock control and food costing principles.
  Ability to work with limited supervision and meet strict deadlines.

• Strong leadership and teamwork abilities.
  Excellent attention to detail.
  High standards of food quality and presentation.
  Strong organisational and time-management skills.
  Ability to work under pressure in a fast-paced environment.
  Professional communication skills.
  Problem-solving and decision-making abilities.

• Professional and well-presented.
  Passionate about culinary excellence.
  Reliable, disciplined, and hardworking.
  Strong sense of responsibility and accountability.
  Discreet and trustworthy when working with senior executives.
  Adaptable and culturally aware.
  Positive attitude with a willingness to support and develop others.

• Consistent delivery of high-quality meals.
  Executive and guest satisfaction levels.
  Compliance with food safety and hygiene standards.
  Effective kitchen organisation and efficiency.
  Food wastage and cost control.
  Accuracy of stock management.
  Successful delivery of corporate events and functions.
  Team performance and development.

• Based at a mining operation in Zambia.
  Responsible for corporate catering services for senior management, executives, and VIP guests.
  May involve residential/live-in arrangements depending on site location.
  Requires flexibility to work weekends, evenings, and special functions when required.
  Fast-paced kitchen environment requiring high attention to detail and professionalism.
  Must be comfortable working in a remote-site environment.