Sous Chef at Bantu Africa Resort & Spa

Position Summary

The Sous Chef will work closely with the Head Chef to deliver exceptional dining experiences to our staff, and guests. The ideal candidate should possess a strong culinary background, leadership skills, and a passion for creating authentic International Cuisines.

Key Duties & Responsibilities:

• Menu Planning: Collaborate with the Head Chef to plan menus that are not only delicious but also nutritious. 
• Food Preparation: Oversee the preparation of meals, ensuring that food is cooked and presented to high standards. 
• Quality Control: Maintain the quality and consistency of food by conducting regular taste tests and inspections. Ensure that all meals meet health and safety regulations.
• Inventory Management: Monitor inventory levels of food and supplies, and coordinate with the supply chain officer to order ingredients as needed while minimizing waste.
• Cost Control: Work with the Head Chef to control food costs through portion control, waste reduction, and efficient use of ingredients.
• Food Safety: Maintain strict food safety and hygiene standards. Ensure that kitchen staff follows all sanitation procedures and guidelines.
• Menu Adaptation: Be flexible and creative in adapting menus to accommodate special dietary needs, cultural preferences, and seasonal ingredients.
• Crisis Response: Be prepared to respond to emergencies or crises by ensuring food availability and coordinating with relevant authorities or organizations, especially in a humanitarian context.
• Waste Reduction: Implement strategies to minimize food waste through portion control, recycling, and composting.
• Kitchen Organization: Maintain an organized and efficient kitchen environment, including equipment maintenance and cleanliness.
• Menu Costing: Assist in costing out menu items to help manage the budget effectively.
• Sustainability: Promote sustainable practices in the kitchen, such as sourcing local and ethically produced ingredients and reducing the carbon footprint of food production.

Qualifications:

• Proven experience as a Sous Chef or similar role, with a focus on different International cuisine.
• Culinary diploma or equivalent certification preferred.
• At Least two years of exceptional culinary skills and creativity
• Excellent interpersonal, communication and organizational skills
• Excellent communication and interpersonal skills.
• Flexibility to work evenings and weekends as needed.