Sous Chef

About the role

Mantis, a conservation‑focused hotel group, is looking for an experienced Sous Chef to support daily kitchen operations across its eco‑lodges and resorts. You will ensure high‑quality dish preparation, uphold food safety standards, and lead the kitchen team to deliver memorable dining experiences for sustainable travellers.

Key responsibilities

• Assist in planning, organizing and supervising all kitchen activities.
• Prepare and present food according to established recipes and standards.
• Monitor food quality, portion control and presentation.
• Oversee kitchen operations in the Executive Chef’s absence.
• Supervise, train and mentor kitchen staff; delegate tasks and manage workflow during service.
• Promote teamwork, professionalism and a positive work environment.
• Ensure compliance with food safety, sanitation and hygiene regulations.
• Maintain a clean, organized and safe kitchen environment.
• Assist with inventory management, purchasing and stock control.
• Monitor food costs, minimize waste and support cost‑control initiatives.
• Contribute to menu planning, recipe development and seasonal promotions.

Required profile

• Proven experience in a senior kitchen role, preferably as a Sous Chef.
• Strong leadership abilities with a focus on staff development.
• Ability to work efficiently in a fast‑paced, high‑pressure environment.
• Commitment to sustainable and environmentally responsible culinary practices.

Required skills

• Food safety compliance
• Menu planning
• Recipe development
• Inventory management
• Cost control

What we offer

• Competitive rewards and benefits package.
• Access to Mantis Academies for rapid professional growth.
• Opportunities for career development locally and globally.
• Engagement in impactful corporate social responsibility initiatives.
• A vibrant work environment with extraordinary colleagues.