Sous Chef Job 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.


  • 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.

How To Apply

Interested and qualified candidates should forward their CV to: using the position title as subject of email by COB 15th January 2024.