Sous Chef

SUMMARY:

• Assist the Executive Chef with the daily management and operation of the kitchen.
• Lead, supervise and motivate the kitchen brigade to ensure smooth service.
• Prepare and oversee the preparation of high-quality dishes to luxury lodge standards.
• Ensure consistency in food quality, presentation, flavour and portion control.
• Assist with menu planning, development and implementation.
• Ensure menus are executed according to set recipes and standards.
• Monitor food preparation and service during breakfast, lunch and dinner.
• Maintain high standards of hygiene, cleanliness and food safety throughout the kitchen.
• Ensure compliance with health and safety regulations and lodge procedures.
• Assist with stock control, ordering, receiving and storage of food products.
• Monitor food costs, wastage and portion control.
• Conduct regular checks on the quality and freshness of ingredients.
• Train, mentor and develop junior kitchen staff.
• Assist with staff scheduling and allocation of daily kitchen duties.
• Ensure all kitchen equipment is correctly maintained and used safely.
• Work closely with the lodge management and front-of-house teams to ensure an exceptional guest experience.
• Cater for special dietary requirements and guest requests where required.
• Assist with functions, special events and private dining experiences.
• Maintain accurate kitchen administration and records.
• Deputise for the Executive Chef in their absence.
• Lead by example and maintain a professional, positive and team-focused working environment.

POSITION INFO:
Qualifications & Experience

• Culinary qualification from a recognised culinary institution.
• Minimum 3–5 years' experience in a professional kitchen environment, with proven previous experience as a Sous Chef.
• Strong experience within a large luxury lodge, safari lodge, hotel or high-end hospitality establishment is essential.
• Experience managing and supervising a sizeable kitchen brigade.
• Previous experience working in a high-volume kitchen environment.
• Strong knowledge of modern culinary techniques, food preparation and presentation.
• Experience with menu planning and recipe development.
• Sound knowledge of food costing, stock control and kitchen administration.
• Knowledge of HACCP, food safety and hygiene standards.
• Experience catering for international guests and diverse dietary requirements.
• French-speaking candidates will be strongly preferred, with preference given to fluent French speakers.

• Excellent culinary and technical cooking skills.
• Strong leadership and team-management abilities.
• Excellent communication and interpersonal skills.
• High attention to detail and presentation.
• Strong organisational and time-management skills.
• Ability to work efficiently under pressure.
• Creative and passionate approach to food.
• Strong understanding of luxury hospitality standards.
• Ability to maintain consistent quality during busy service periods.
• Good stock and cost-control skills.
• Professional and well-presented.
• Reliable, energetic and hands-on.
• Ability to work independently while functioning effectively as part of a management team.
• Strong problem-solving and decision-making abilities.
• Fluent French communication skills would be highly advantageous and preferred.