Sous Chef

We are seeking a dedicated Sous Chef to support the Head Chef in leading kitchen operations at a luxury lodge or villa.

As the second-in-command, you will be responsible for maintaining culinary standards, managing the kitchen team, and ensuring seamless day-to-day operations.

Key Responsibilities

• Oversee daily kitchen operations in the absence of the Head Chef.
• Lead, supervise, and mentor junior chefs and kitchen staff.
• Maintain consistency in food quality, flavor, and presentation across all meals.
• Assist in menu development, dish creation, and recipe standardization.
• Ensure proper inventory management, ordering, and stock rotation.
• Prepare and cook high-quality meals across hot and pastry sections.
• Uphold hygiene, food safety, and HACCP compliance at all times.
• Collaborate with other departments to ensure a seamless guest experience.
• Contribute to cost control efforts and minimize food waste.
• Maintain a clean, organized, and efficient kitchen environment.
• Provide hands-on training to staff to promote skill development and team cohesion.

Required Skills, Experience & Attributes

• A minimum of 5 years experience in a professional kitchen, with proven leadership in a similar role.
• Previous lodge or high-end hospitality experience is essential.
• Exceptional culinary skills with a strong focus on both hot kitchen and pastry.
• Deep knowledge of stock control, kitchen systems, dietary requirements, and religious dietary considerations.
• Excellent communication, interpersonal, and team leadership skills.
• Highly organized, dependable, and able to perform under pressure.
• Creative and passionate about delivering top-tier culinary experiences.
• Solid understanding of food trends, wine pairing, and seasonal produce.
• Willingness to work flexible hours, including weekends and holidays.
• Valid drivers license required.