Job Summary: The Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring that every dish meets the high standards of a 5-star establishment. This role combines culinary creativity with operational discipline, maintaining consistency in food quality, presentation, and hygiene. The Sous Chef also supervises kitchen staff, manages inventory, and contributes to menu development tailored to the luxury safari guest experience. Key Duties and Responsibilities 1. Kitchen Operations and Food Preparation Assist the Executive Chef in planning, preparing, and executing daily menus. Supervise and participate in food preparation across all kitchen sections (hot, cold, pastry, breakfast, etc.). Ensure consistent food quality, presentation, and portion control. Monitor cooking methods, freshness, and temperature standards. Create and plate signature dishes for special events, bush dinners, and fine dining experiences. Ensure timely service and smooth coordination during meal periods. 2. Staff Supervision and Training Oversee the daily performance of chefs, cooks, and kitchen assistants. Delegate tasks, monitor work quality, and ensure adherence to recipes and lodge standards. Conduct on-the-job training in food safety, preparation, and presentation. Support a positive, motivated, and respectful kitchen culture. 3. Menu Planning and Innovation Collaborate with the Executive Chef to design seasonal menus and special offerings. Incorporate local and sustainable ingredients where possible. Contribute creative ideas that enhance guest dining experiences. Assist in planning menus for special occasions, themed evenings, and private dining. 4. Stock Control and Ordering Manage stock levels, rotation, and wastage control. Assist with ordering, receiving, and storing of food supplies. Maintain accurate inventory and assist with monthly stocktakes. Ensure cost-effective purchasing while maintaining quality standards. 5. Hygiene, Health, and Safety Enforce strict kitchen hygiene and sanitation practices. Ensure compliance with HACCP and food safety regulations. Maintain cleanliness of workstations, storage, and equipment. Conduct regular checks to ensure proper use of PPE and safe food handling. 6. Guest Experience and Quality Assurance Interact with guests when required, explaining dishes or taking feedback. Ensure dietary preferences and special requests are handled professionally. Maintain 5-star presentation and taste standards for all meals. Support a strong relationship between kitchen and front-of-house teams. 7. Administration and Reporting Assist in compiling kitchen reports, stock summaries, and supplier feedback. Monitor kitchen costs and contribute to achieving budgetary targets. Support with scheduling, payroll input, and performance appraisals. Stand in for the Executive Chef during leave or absence. Qualifications and Experience Education: Diploma or Certificate in Professional Cookery ; Culinary Arts ; or Hotel Management (essential). Additional training in Food Safety ; HACCP ; or Sous Vide techniques advantageous. Experience: Minimum 5 years experience in a fine-dining or 5-star lodge/hotel kitchen. At least 2 years in a supervisory or Sous Chef role . Proven experience in menu design, kitchen management, and luxury guest dining. Previous experience in a remote lodge or game reserve setting is advantageous. Skills and Competencies Excellent culinary skills with a strong sense of creativity and presentation. Solid understanding of international and local cuisines. Strong leadership and staff training abilities. Excellent time management and organizational skills. Financial acumen and cost control awareness. Ability to work under pressure and maintain calm during service. Computer literacy (MS Office, inventory systems). Strong communication and interpersonal skills.
