Job Description

Reporting to the Head Chef, the Sous Chef is part of a small team that prepares delicious and innovative food for discerning international and local guests. The role involves supporting the Head Chef in all duties and leading the kitchen in his absence. Key responsibilities include ensuring all dishes meet high kitchen standards, accommodating specific guest needs and preferences, supporting the hosting/waiting team with off-property meals (such as bush breakfasts, picnics, and bush dinners), maintaining top kitchen hygiene and compliance standards, and making optimal use of leftover stocks and ingredients. The position requires a hospitality professional with experience in luxury properties catering to international guests.

Requirements

We are looking for a hospitality professional who has worked for a luxury property catering to discerning international guests. - At least 8 years of experience in the hospitality industry - At least 4 years of experience as a Chef de Partie or Sous Chef with a top level establishment - At least 2 years of experience with a high end property operating in the bush (safari lodge etc) - Experience in vegetarian cooking - Team player, passionate about food, impeccable character and integrity

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