Sous Chef

Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways and eco-escapes located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.

Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.

As Sous Chef, you will play a critical role in managing kitchen operations and delivering exceptional culinary experiences in a luxury international hotel setting. Working in an isolated environment, you will ensure food safety compliance (HACCP), assist with menu development, and maintain high standards of quality and presentation. This position requires adaptability, strong organizational skills, and the ability to thrive under the unique challenges of remote supply chains and resource limitations.

Culinary Operations

• Oversee daily kitchen activities, ensuring consistency in food preparation, presentation, and taste aligned with international luxury standards.
• Collaborate on menu planning and execution, blending global culinary trends with local flavours and seasonal ingredients.
• Maintain strict compliance with HACCP and all food safety regulations.

Stock Control & Resource Management

• Manage inventory and stock levels proactively, considering the challenges of remote supply chains and order delays.
• Forecast and plan orders to minimize shortages and wastage, ensuring cost-effective operations. Ensure reports are submitted in a timely manner as required.
• Support sustainable sourcing and build relationships with local suppliers.

Team Leadership & Collaboration

• Supervise and mentor and guide junior kitchen staff, fostering a collaborative and high-performance culture.
• Act as a leader in the kitchen when required, ensuring smooth operations in the absence of senior leadership.

Guest Experience & Service Coordination

• Work closely with front-of-house teams to ensure seamless service and exceptional guest experiences.
• Engage with guests when appropriate, responding to feedback professionally and warmly.

Administrative Duties

• Assist with scheduling, payroll, and performance evaluations.
• Support cost control measures and contribute to monthly reporting.

• Minimum 3–5 years of progressive culinary experience in upscale dining, hotel, or resort environments or safari camps.
• Culinary degree or equivalent professional training required.
• Food safety certification required, HACCP expertise / trainer essential.
• Strong knowledge of international cuisine and ability to incorporate local culinary traditions.
• Proven experience in inventory management and cost control, ideally in remote or resource-limited settings.
• Excellent organizational, communication, and leadership skills.
• Ability to thrive in a fast-paced, isolated environment while maintaining high standards.

Benefits, Rewards, Motivations: In recognition of your hard work and dedication, we offer:

• Lucrative Rewards: Your efforts won't go unnoticed – anticipate a competitive salary package with generous performance-based bonuses and incentives.
• Personal Growth: Unlock your full potential and pursue your personal goals through continuous learning and development opportunities.
• Industry Perks: Enjoy local and global benefits on accommodation, dining, and lifestyle services.
• Learning Opportunities: Access Accor's extensive learning and development platform, offering thousands of courses to expand your knowledge and skills.
• Recognition and Rewards: Personalized reward programs, bonuses, and incentives in addition to a competitive base salary.