Job Overview The Sous Chef plays a key leadership role in the kitchen, assisting the Executive Chef in overseeing all culinary operations. This position is responsible for maintaining exceptional food quality, presentation, hygiene, and consistency in line with 5-star standards. The Senior Sous Chef supports menu planning, staff training, cost control, and ensures smooth kitchen operation in a luxury lodge environment. Key Responsibilities 1. Culinary Operations Assist the Executive Chef in daily kitchen management and ensure all meals are prepared to the highest standard. Oversee meal preparation for breakfast, lunch, dinner, and special bush or boma events. Maintain consistency in food presentation, taste, and portion control. Supervise all kitchen sections hot, cold, pastry, and bush dining setups. Ensure timely service and coordination with front-of-house teams for smooth service delivery. 2. Menu Development and Planning Contribute creative ideas for seasonal, lodge-style menus incorporating local and sustainable ingredients. Assist in menu costing, recipe standardization, and stock rotation. Ensure dietary requirements (gluten-free, vegan, allergies, etc.) are catered for with care and precision. Plan and execute special dining experiences such as outdoor dinners, bush breakfasts, and wine pairings. 3. Staff Supervision and Training Supervise; train, and mentor junior chefs, kitchen porters, and other culinary staff. Conduct daily briefings and maintain discipline, teamwork, and kitchen morale. Ensure proper handover and shift management during the Executive Chefs absence. Foster a culture of excellence, creativity, and professionalism in the kitchen. 4. Hygiene, Safety, and Compliance Maintain strict hygiene and safety standards in compliance with health regulations and lodge policies. Conduct regular kitchen inspections and ensure all equipment is clean, functional, and well-maintained. Oversee waste management, food storage, and pest control procedures. Ensure HACCP and food safety standards are consistently upheld. 5. Stock and Cost Control Assist with stock management, including ordering, receiving, and inventory control. Monitor food costs, wastage, and portion control to achieve budget targets. Ensure accurate record-keeping for stock levels and usage. Work with the Executive Chef to identify cost-saving and efficiency opportunities. 6. Guest Interaction Engage with guests when required introducing dishes, explaining ingredients, or assisting with special requests. Handle guest feedback professionally and promptly to ensure satisfaction. Represent the culinary team with passion and professionalism. Qualifications and Experience Education: National Diploma or Certificate in Professional Cookery ; Culinary Arts ; or Hospitality Management . Additional training in Food Safety and Hygiene (advantageous). Experience: Minimum 3-5 years of professional kitchen experience ; with at least 23 years in a Sous Chef or Junior Sous Chef role at a 5-star lodge, boutique hotel, or fine dining establishment . Proven experience in African or lodge-style cuisine ; including bush dining and outdoor catering. Strong background in menu development, cost control, and kitchen management. Skills and Competencies: Excellent culinary and plating skills with strong attention to detail. Strong leadership, communication, and team development abilities. Knowledge of local and international cuisine trends. Good organizational and time management skills. Proficiency in stock control systems and kitchen administration. Ability to work under pressure and adapt to changing environments. Personal Attributes: Passion for food, creativity, and innovation. Professional; calm, and positive attitude under pressure. Team-oriented with strong interpersonal skills. Commitment to sustainability and local sourcing. Willingness to live and work in a remote lodge environment.

Job Description The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in managing all culinary operations. This role is responsible for supervising daily food preparation, ensuring consistency and quality across all dishes, training junior staff, and maintaining high standards of hygiene and safety. The Sous Chef steps into the leadership role when the Executive Chef is off duty, ensuring smooth kitchen operations, efficient workflow, and excellent service delivery. Key Responsibilities 1. Kitchen Operations & Food Preparation Oversee daily food production for all meal periods. Prepare; cook, and present dishes to the required standard. Ensure consistency in taste, presentation, and portion control. Assist with menu planning and recipe development. 2. Staff Supervision & Training Supervise kitchen brigade during service. Train and mentor junior chefs, commis, and trainees. Allocate daily tasks and monitor productivity and standards. Support a positive and disciplined kitchen environment. 3. Quality Control & Food Safety Ensure compliance with hygiene, sanitation, and HACCP standards. Conduct regular workstation inspections and equipment checks. Ensure proper storage, labelling, and rotation of ingredients. 4. Stock Management & Cost Control Assist with ordering, receiving, and storing food supplies. Monitor usage, minimise wastage, and maintain portion control. Conduct stock counts and report shortages to the Executive Chef. 5. Operational Support Step in for the Executive Chef when required. Ensure operational flow during peak service hours. Assist with function menus, special dietary requests, and events. Qualifications Culinary Arts Diploma or relevant professional chef certification. HACCP or Food Safety certification (advantageous). Leadership or kitchen management training beneficial. Experience 35+ years professional kitchen experience. At least 12 years in a senior role such as Chef de Partie or Junior Sous Chef. Experience in hotels, restaurants, or lodges preferred. Skills & Competencies Strong cooking skills across multiple stations. Ability to lead, supervise, and mentor staff. Excellent time management and organisational abilities. Solid understanding of food cost, wastage control, and stock procedures. Ability to work calmly under pressure. Personal Attributes Passionate about culinary excellence. Reliable; disciplined, and proactive. Creative with strong attention to detail. Team-oriented with strong communication skills. Able to adapt to fast-paced kitchen environments.

Job Description The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in managing all culinary operations. This role is responsible for supervising daily food preparation, ensuring consistency and quality across all dishes, training junior staff, and maintaining high standards of hygiene and safety. The Sous Chef steps into the leadership role when the Executive Chef is off duty, ensuring smooth kitchen operations, efficient workflow, and excellent service delivery. Key Responsibilities 1. Kitchen Operations & Food Preparation Oversee daily food production for all meal periods. Prepare; cook, and present dishes to the required standard. Ensure consistency in taste, presentation, and portion control. Assist with menu planning and recipe development. 2. Staff Supervision & Training Supervise kitchen brigade during service. Train and mentor junior chefs, commis, and trainees. Allocate daily tasks and monitor productivity and standards. Support a positive and disciplined kitchen environment. 3. Quality Control & Food Safety Ensure compliance with hygiene, sanitation, and HACCP standards. Conduct regular workstation inspections and equipment checks. Ensure proper storage, labelling, and rotation of ingredients. 4. Stock Management & Cost Control Assist with ordering, receiving, and storing food supplies. Monitor usage, minimise wastage, and maintain portion control. Conduct stock counts and report shortages to the Executive Chef. 5. Operational Support Step in for the Executive Chef when required. Ensure operational flow during peak service hours. Assist with function menus, special dietary requests, and events. Qualifications Culinary Arts Diploma or relevant professional chef certification. HACCP or Food Safety certification (advantageous). Leadership or kitchen management training beneficial. Experience 35+ years professional kitchen experience. At least 12 years in a senior role such as Chef de Partie or Junior Sous Chef. Experience in hotels, restaurants, or lodges preferred. Skills & Competencies Strong cooking skills across multiple stations. Ability to lead, supervise, and mentor staff. Excellent time management and organisational abilities. Solid understanding of food cost, wastage control, and stock procedures. Ability to work calmly under pressure. Personal Attributes Passionate about culinary excellence. Reliable; disciplined, and proactive. Creative with strong attention to detail. Team-oriented with strong communication skills. Able to adapt to fast-paced kitchen environments.