This ultra-modern, recently rebuilt game lodge is the largest within the group of privately owned Luxury Camps. Offering wide open spaces, contemporary design, five-star accommodation, the main camp appeals to the younger, more festive and social crowds than the smaller quieter camps. Offering 16 Deluxe and very spacious suites, each with uninterrupted views over the Big Five game reserve, the décor is distinctly modern, crisp and predominantly white with raw-bleached solid wood architectural accents and finishes. The NEWLY LAUNCHED restaurant at the sister camp is an ultra-modern space with an expansive 110-seater indoor / outdoor terrace with wraparound windows & stargazing fire-pits. The menu is designed and curated by the award-winning Cape Town born head chef and offers contemporary modern cuisine. ProStaffSelect are in search of a competent and highly energetic JUNIOR SOUS CHEF to join this team of chefs to supervise, control and coordinate daily food production focusing on HOT SECTION and driving excellence, efficiency and speed during service. SKILLS REQUIRED: 5 years’ work experience in a fast paced 5* environment Excellent verbal and written communication skills in English Formal Culinary training is essential Thorough understanding of health and hygiene practices for food handlers Exceptional knowledge of food preparation and food service for a variety of cuisine styles Passion for kitchen management – including all kitchen administration, general hygiene and people management Computer literacy will be essential in terms of dealing with stocks, menu and recipe costings and gross profits Experience within Top-Rated Independent Restaurants and Boutique Hotels PERSONAL CHARACTERISTICS: Good communicator Good team player Shows excellent attention to detail Reliable and dependable Hard working and committed Displays a sense of urgency in all areas of work Ability to work unsupervised and show initiative and creativity in managing others Strong personality traits, confident leadership skills Willingness/ability to share information, train others and still learn from others Willingness to take criticism and be even-tempered during stressful work conditions Support a culture of respect within the team, toward chefs, other staff members and managers Show an ongoing passion for food service by providing guests a truly exceptional dining experience