Company DescriptionMantis 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.Job DescriptionSous Chef - Mantis St HelenaThe position is responsible for ensuring exceptional guest service by maintaining professional and proactive interactions while supporting colleagues. Oversee food preparation and presentation, ensuring consistency and creativity in à la carte and buffet menus. Manage kitchen staff effectively through daily briefings, ensuring operational efficiency and adherence to standards. Adhere strictly to kitchen policies, procedures, and hotel standards to uphold quality and safety at all times.What is in it for you:Engage in conservation efforts and help preserve wildlife.Enjoy sustainable adventures with exclusive rewards.Celebrate locality and heritage in a vibrant community.Advance your career with global development opportunities.Drive change through impactful social initiatives.Collaborate with a passionate, innovative team.Achieve success with a forward-thinking, excellence-driven company.Key Responsibilities:Guest Service: Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues. Actively interact with guests at tables and liaise daily with Outlet Managers to maintain open lines of communication regarding guest feedback.Food Preparation and Presentation: Ensure consistency in the preparation of all food items for à la carte and buffet menus according to hotel recipes and standards. Maintain and enhance food products through creative menu development and presentation, and have full knowledge of all menu items, daily features, and promotions.Staff Management: Conduct daily shift briefings for kitchen colleagues to ensure awareness of standards and expectations, balance operational, administrative, and colleague needs, maintain proper staffing and scheduling according to productivity guidelines, and assist with additional responsibilities or duties in the absence of team members or as assigned by the manager.Cleanliness and Maintenance: Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Follow all safety and sanitation policies when handling food and beverages.Policies and Procedures: Follow kitchen policies, procedures, and service standards as well as all policies and procedures established by the hotel.QualificationsExperience and Qualifications: Previous leadership experience in the culinary field is required, with diploma certification in a culinary discipline considered an asset.Skills: Strong interpersonal and problem-solving abilities, highly responsible and reliable, ability to work well under pressure in a fast-paced environment.Technical: Computer literacy in Microsoft Office applications is an asset.Location Preferences: Preferable experience in remote or island locations.
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