Assistant Kitchen Manager/Sous Chef

• Assist the Head Chef with daily kitchen operations and meal preparation
• Supervise kitchen staff and maintain high hygiene and safety standards
• Oversee stock control: monitor, order, and manage kitchen inventory
• Ensure proper stock rotation (FIFO) and reduce wastage
• Assist with menu planning, cost control, and portioning
• Support training and development of junior kitchen staff
• Ensure quality, consistency, and presentation of all dishes

• Formal culinary qualification or equivalent experience
• Minimum 23 years experience in a similar role, preferably in a lodge or hospitality environment
• Strong stock control and inventory management skills essential
• Knowledge of food costings and portion control
• Excellent organisational and leadership skills
• Ability to work in a remote lodge environment and adapt to bush life
• Passionate about food and delivering exceptional guest experiences

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