Sous Chef – Luxury Lodge

About the role

The Sous Chef supports the Executive Chef in delivering the high‑standard culinary experience expected at One&Only Gorilla’s Nest, a luxury lodge in the Virunga Volcano Range. The role involves overseeing kitchen operations, ensuring food safety, and contributing to menu innovation while maintaining the brand’s commitment to joy and hospitality.

Key responsibilities

• Assist the Executive Chef in daily kitchen management, including mise en place, food production, and presentation.
• Maintain HACCP and hygiene standards, conduct regular audits, and ensure all food is properly stored, labeled, and dated.
• Manage inventory, place orders, control waste, and keep stock levels aligned with lodge occupancy.
• Train and motivate kitchen staff, conduct performance appraisals, and ensure compliance with job profiles.
• Participate in special events, private dinners, and guest requests, delivering personalized culinary experiences.

Required profile

• Proven experience in a high‑end culinary environment, preferably in a resort or luxury hotel.
• Strong leadership and communication skills, with the ability to work across departments when needed.
• Commitment to personal hygiene, safety, and the One&Only brand values of creativity and empathy.

Required skills

• HACCP and food safety compliance.
• Inventory management and stock control.
• Kitchen equipment maintenance and deep‑cleaning procedures.
• Menu development and innovation.
• Waste reduction and recycling techniques.