Sous Chef

We are looking for an experienced and creative Sous Chef to join our culinary team at a prestigious 5-star game lodge. The ideal candidate will assist the Executive Chef in delivering exceptional dining experiences that reflect the luxury and uniqueness of our lodge. This role involves managing daily kitchen operations, ensuring high-quality food preparation, and maintaining the highest standards of cleanliness and presentation while incorporating local and seasonal ingredients. Key Responsibilities: Food Preparation and Quality Control: Assist in planning and executing diverse, high-quality menus, including à la carte and buffet options, with a focus on seasonal and local ingredients. Prepare and present dishes to the highest standards, ensuring consistency in flavor, texture, and presentation. Ensure all dietary requirements, such as vegetarian, vegan, gluten-free, and allergen-specific meals, are catered to with care. Kitchen Operations and Management: Supervise and train kitchen staff, ensuring smooth day-to-day operations. Delegate tasks effectively to maintain an organized and efficient kitchen environment. Monitor stock levels and place orders to ensure the availability of fresh ingredients. Manage portion control and minimize waste without compromising quality. Hygiene and Safety Compliance: Ensure that the kitchen complies with health and safety regulations and maintains a 5-star hygiene rating. Conduct regular checks of kitchen equipment and report maintenance issues promptly. Uphold proper food storage, preparation, and handling standards in line with HACCP protocols. Guest Experience: Collaborate with the lodge team to create memorable dining experiences that complement the lodges luxurious ambiance. Interact with guests to gather feedback and adapt menus to their preferences when required. Participate in hosting special dining events, such as bush dinners or themed evenings, showcasing creativity and culinary expertise. Team Collaboration and Leadership: Work closely with the Executive Chef to develop and implement innovative culinary concepts. Act as a mentor to junior kitchen staff, fostering a culture of teamwork and professionalism. Take charge of the kitchen in the Executive Chefs absence, ensuring seamless operations. Required Skills and Qualifications: Education: Diploma or degree in Culinary Arts or a related field from a recognized institution. Experience: At least 3-5 years of experience in a similar role, preferably in a 5-star lodge, resort, or luxury establishment. Skills: Expertise in fine dining, buffet setups, and contemporary culinary techniques. Strong knowledge of local ingredients and an ability to create menus that highlight regional flavors. Exceptional leadership, communication, and organizational skills. Proficiency in managing budgets, stock control, and food cost management. Attributes: Creativity and passion for creating unique dining experiences. Ability to work under pressure in a fast-paced and remote environment. A keen eye for detail and a commitment to excellence. Preferred Qualifications: Experience in delivering themed dining events such as bush dinners or outdoor barbecues. Knowledge of sustainability and eco-friendly practices in the kitchen. First Aid and Fire Safety training certifications are a plus. Work Environment: This role is based in a remote lodge setting, requiring adaptability to the wilderness environment. Flexibility is essential as long hours, weekend shifts, and public holiday work may be required.