Sous Chef

Key Responsibilities: Maintain kitchen hygiene standards as per guidelines. Train chefs and enforce kitchen standards. Follow menu specifications outlined and approved by the lodge Collaborate with the training chefs during visits and implement feedback. Ensure food presentation aligns with discussed standards and guidelines Stay updated on current trends in the lodge. Ensure guest satisfaction through culinary experiences. Organize creative bush banquets according to the SOPs. Proactively manage kitchen maintenance. Maintain effective communication with staff, guests and managers. Manage stock control, rotation, and food orders in the absence of the executive chef. Verify all food leaving the kitchen meets quality standards. Oversee buffet, dinner, and breakfast preparations. Monitor snacks provided during game drives and adventures. Solicit and respond to guest feedback. Foster a collaborative and respectful work environment. Promote teamwork and maintain a positive atmosphere. Stay flexible and approachable at all times. Address special dietary needs of guests promptly and effectively. Candidate Requirements: Minimum 2 years of chef experience. Strong passion for kitchen management, hygiene, and people skills. Experience in staff training, culinary creativity, and innovation. Excellent interpersonal skills. Ability to work with urgency. Dedication to guest satisfaction. Attentive to detail and diligent in meeting deadlines. Willingness to share knowledge and inspire others. Valid driver's license (code 8).