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.
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