Sous Chef

• Diploma or Certificate in Culinary Arts, Professional Cookery, or Hospitality Management. Minimum 5 years’ experience in a professional kitchen environment. At least 2-3 years’ experience as a Sous Chef, Senior Chef de Partie, or similar supervisory role. Previous experience in a luxury hotel, lodge, corporate catering environment, mining camp, resort, or high-end restaurant advantageous. Experience preparing meals for executive guests, VIP functions, or corporate events advantageous. Experience working in African hospitality environments will be beneficial.

Qualifications

• Formal culinary qualification from a recognised institution. Food Safety / HACCP certification advantageous. First Aid certification advantageous.

Technical Skills

• Strong culinary knowledge across various international cuisines. Excellent food preparation and presentation skills. Ability to produce high-quality meals consistently. Knowledge of food safety standards and hygiene practices. Understanding of stock control and food costing principles. Ability to work with limited supervision and meet strict deadlines.

Core Competencies

• Strong leadership and teamwork abilities. Excellent attention to detail. High standards of food quality and presentation. Strong organisational and time-management skills. Ability to work under pressure in a fast-paced environment. Professional communication skills. Problem-solving and decision-making abilities.

Personal Attributes

• Professional and well-presented. Passionate about culinary excellence. Reliable, disciplined, and hardworking. Strong sense of responsibility and accountability. Discreet and trustworthy when working with senior executives. Adaptable and culturally aware. Positive attitude with a willingness to support and develop others.

Key Performance Indicators (KPIs)

• Consistent delivery of high-quality meals. Executive and guest satisfaction levels. Compliance with food safety and hygiene standards. Effective kitchen organisation and efficiency. Food wastage and cost control. Accuracy of stock management. Successful delivery of corporate events and functions. Team performance and development.

Working Conditions

• Based at a mining operation in Zambia. Responsible for corporate catering services for senior management, executives, and VIP guests. May involve residential/live-in arrangements depending on site location. Requires flexibility to work weekends, evenings, and special functions when required. Fast-paced kitchen environment requiring high attention to detail and professionalism. Must be comfortable working in a remote-site environment.