Sous Chef ( Team Member Canteen)

• Assist the Head Chef in daily kitchen operations for the Team Member Canteen.
• Prepare, cook, and present meals according to established menus and nutritional standards.
• Support menu planning with a focus on balance, quality, and cost control.
• Oversee food safety, hygiene, and sanitation practices in compliance with health regulations.
• Manage stock levels, receive deliveries, and ensure proper storage of ingredients.
• Supervise and train kitchen assistants to maintain efficiency and consistency.
• Ensure timely meal service for breakfast, lunch, dinner, and any scheduled staff events.
• Support in managing portion control, minimizing waste, and maintaining cost-effective operations.
• Step in to lead the kitchen in the absence of the Head Chef.
• Contribute to a positive, hardworking kitchen culture through teamwork and open communication.

Remember, at Anantara, we're not just cooking meals, we're creating edible works of art and unforgettable experiences. So put on your chef's hat, sharpen your knives, and let's make some culinary magic together!

Diploma in Food production from a reputable hotel school

Three to five years hands on work experience in luxury safaris or a five star hotel establishment

• Strong knowledge of food safety, preparation techniques, and kitchen hygiene standards.
• Ability to work efficiently under pressure and manage multiple tasks.
• Good organizational and leadership skills.
• A positive attitude with a passion for feeding and supporting team members.

Full grade twelve school certificate

Three traceable referees with valid emails and mobile numbers