Sous Chef - French Speaking

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.