Contract Sous Chef

Key Responsibilities: Meal Preparation: Plan, prepare, and cook daily meals for lodge staff, including breakfast, lunch, dinner, and snacks, catering to various dietary needs and preferences.
Menu Planning: Design and rotate menus that are nutritious and appealing.
Minimum Requirements: Education: Culinary diploma or relevant qualification from a recognized institution.
Experience: Minimum of 3-5 years of experience as a chef, preferably in a remote or lodge environment.
Skills: Strong culinary skills with a focus on international and African cuisine.
Excellent understanding of food safety and hygiene practices.
Ability to work independently and as part of a team.
Good organizational skills and attention to detail.
Flexibility and creativity in menu planning.
Personal Attributes: Passion for wildlife and the outdoors.
Ability to thrive in a remote setting with limited resources.
Strong communication and interpersonal skills.
High level of professionalism and dedication.
#J-18808-Ljbffr