Sous Chef

Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts 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 escap,e 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.

We are seeking an experienced and passionate Sous Chef to join our culinary team. The ideal candidate will be responsible for overseeing daily kitchen operations, ensuring the consistent preparation and presentation of high-quality dishes, maintaining food safety and hygiene standards, and leading the kitchen team to deliver exceptional dining experiences. The successful candidate will demonstrate strong leadership, excellent culinary skills, and the ability to thrive in a fast-paced environment while maintaining operational efficiency and cost control.

What is in it for you:

• Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
• Ignite your skills with our cutting-edge Academies for rapid professional growth.
• Cultivate your talents and watch your career flourish, locally and globally.
• Drive change through impactful Corporate Social Responsibility activities.
• Immerse yourself in a vibrant work environment with extraordinary colleagues.
• Join us on a direct path to success as we skyrocket to new heights!

Key Responsibilities:

Kitchen Operation

• Assist in planning, organizing, and supervising all kitchen activities.
• Ensure food is prepared and presented according to established recipes and standards.
• Monitor food quality, portion control, and presentation.
• Oversee kitchen operations in the absence of the Executive Chef.

Team Leadership

• Supervise, train, and mentor kitchen staff.
• Delegate tasks and ensure efficient workflow during service periods.
• Promote teamwork, professionalism, and a positive working environment.
• Assist in staff scheduling and performance management.

Food Safety & Hygiene

• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Monitor proper food storage, handling, and stock rotation practices.

Inventory & Cost Control

• Assist with inventory management, purchasing, and stock control.
• Monitor food costs and minimize waste.
• Ensure proper use and maintenance of kitchen equipment.
• Support cost-control initiatives while maintaining quality standards.

Menu Development

• Assist in menu planning, recipe development, and seasonal promotions.
• Contribute creative ideas to enhance the dining experience.
• Ensure consistency across all menu offerings.

• Culinary Arts Diploma or equivalent professional training preferred.
• Minimum 3–5 years of culinary experience, including supervisory responsibilities.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Experience in high-volume food service environments preferred.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent organizational and time-management abilities.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and problem-solving skills.
• Attention to detail and commitment to quality.
• Knowledge of HACCP and food safety regulations.

Working Conditions

• Ability to stand for extended periods.
• Ability to lift and carry kitchen supplies and equipment.
• Flexible schedule, including weekends, evenings, and public holidays.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

About Mantis Collection: Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian’s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLES