Sous Chef

This role blends strong culinary leadership with the unique demands of operating in a high-end safari environment, where attention to detail, adaptability, and consistent high-level execution are essential.

Core Criteria:

Relevant culinary qualification.
Previous experience as a Sous Chef or senior chef within a luxury lodge or high-end hospitality environment.
Strong leadership and organisational skills.
Ability to work efficiently in a remote location and under pressure.
Excellent knowledge of food safety, hygiene, and stock control.

Candidate Requirements:

Support the Head Chef with daily kitchen operations and menu planning.
Prepare and present high-quality meals for guests in line with lodge standards and dietary requirements.
Supervise kitchen staff, allocate duties, and assist with training and development.
Maintain strict food safety, hygiene, and HACCP standards.
Assist with stock ordering, stocktakes, and cost control in a remote environment.
Ensure proper storage, rotation, and minimisation of food wastage.
Step in as acting Head Chef when required.
Maintain the cleanliness of the kitchen, equipment, and food preparation areas.
Work flexible hours, including early mornings, evenings, weekends, and split shifts.

This is a live-in position.