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. The role involves maintaining high culinary standards, ensuring food safety, and leading 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 dishes according to established recipes and quality standards.
• Monitor food quality, portion control and presentation.
• Oversee kitchen operations in the absence of the Executive Chef.
• Supervise, train and mentor kitchen staff, delegating tasks to ensure efficient workflow.
• Promote teamwork and a positive working 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 professional kitchen, preferably in a hotel or resort setting.
• Strong leadership abilities and the capacity to train and motivate staff.
• Excellent culinary techniques and a passion for high‑quality food.
• Ability to work efficiently in a fast‑paced environment while maintaining operational efficiency.
• Commitment to food safety, hygiene standards and sustainable practices.

Required skills

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

What we offer

• Competitive rewards and benefits package.
• Access to cutting‑edge Academies for rapid professional growth.
• Opportunities to develop a global career within a conservation‑focused hospitality brand.
• Engagement in impactful Corporate Social Responsibility initiatives.
• A vibrant work environment with extraordinary colleagues.