French speaking Sous Chef

Qualifications & Experience

• Culinary qualification from a recognised culinary institution.
• Minimum 35 years' experience in a professional kitchen environment, with proven previous experience as a Sous Chef.
• Strong experience within a large luxury lodge, safari lodge, hotel or high-end hospitality establishment is essential.
• Experience managing and supervising a sizeable kitchen brigade.
• Previous experience working in a high-volume kitchen environment.
• Strong knowledge of modern culinary techniques, food preparation and presentation.
• Experience with menu planning and recipe development.
• Sound knowledge of food costing, stock control and kitchen administration.
• Knowledge of HACCP, food safety and hygiene standards.
• Experience catering for international guests and diverse dietary requirements.
• French-speaking candidates will be strongly preferred, with preference given to fluent French speakers.

Skills & Competencies

• Excellent culinary and technical cooking skills.
• Strong leadership and team-management abilities.
• Excellent communication and interpersonal skills.
• High attention to detail and presentation.
• Strong organisational and time-management skills.
• Ability to work efficiently under pressure.
• Creative and passionate approach to food.
• Strong understanding of luxury hospitality standards.
• Ability to maintain consistent quality during busy service periods.
• Good stock and cost-control skills.
• Professional and well-presented.
• Reliable, energetic and hands-on.
• Ability to work independently while functioning effectively as part of a management team.
• Strong problem-solving and decision-making abilities.
• Fluent French communication skills would be highly advantageous and preferred.

Ideal Candidate
The ideal candidate will be a seasoned Sous Chef with substantial experience in a large luxury lodge or comparable high-end hospitality operation. They should be confident leading a kitchen brigade, maintaining exceptional standards and supporting the Executive Chef across all aspects of the kitchen operation.
A candidate who is fluent in French and has strong luxury lodge experience will be given first consideration.