Sous Chef

Great Plains Conservation is a conservation and hospitality organization operating luxury safari lodges while promoting sustainable tourism and wildlife conservation.

The Sous Chef assists in supervising kitchen staff, preparing high-quality meals, maintaining food safety standards, and ensuring smooth kitchen operations. The successful candidate will help deliver exceptional dining experiences while supporting efficient kitchen management. The role is suited for an experienced culinary professional passionate about food quality, leadership, and hospitality.

1. Assist the Head Chef in managing daily kitchen operations and food preparation.
2. Ensure meals are prepared according to menu specifications and Great Plains food standards.
3. Maintain high standards of food presentation, taste, and quality.
4. Support planning and preparation of daily menus, including accommodating guest dietary requirements.
5. Ensure timely preparation of all meals including bush breakfasts and dinner meals, picnics, and special dining experiences.
6. Supervise and guide junior kitchen staff during food preparation and service.
7. Assist in training and mentoring chefs on cooking techniques and kitchen procedures.
8. Promote teamwork, professionalism, and a positive kitchen environment.
9. Assist with stock ordering and weekly stock takes.
10. Ensure efficient use of food products and minimise wastage.
11. Implement proper stock rotation practices (FIFO).
12. Maintain the highest standards of food hygiene and kitchen cleanliness.
13. Ensure compliance with health, safety, and food handling regulations.
14. Monitor storage of food items and expiry dates.
15. Support the Head Chef in delivering exceptional dining experiences.
16. Occasionally interact with guests and take pride in presenting the lodge's cuisine.

1. Diploma or Degree in Culinary Arts / Food Production.
2. Minimum 3–5 years' experience in a professional kitchen, preferably in a luxury lodge.
3. Hotel or 5-star establishment experience.
4. Strong culinary creativity and attention to detail.
5. Ability to lead, supervise, and train kitchen staff.
6. Excellent communication and teamwork skills.
7. Good organization and time management skills.
8. Ability to work under pressure in a dynamic environment.
9. Food safety certification such as HACCP.
10. Computer literacy (basic Microsoft Office knowledge) is an advantage.
11. Previous experience in remote or bush-based hospitality is highly desirable.