ATS is seeking an experienced and dynamic Sous Chef to join our team at a remote mining site in Assosa – Kurmuk. The ideal candidate will take full responsibility for daily kitchen operations, uphold the highest culinary and hygiene standards, and lead a diverse team with professionalism and confidence.

This role requires strong leadership, independence, and the ability to ensure consistent food quality in a high-volume, remote environment.

Duties & Responsibilities:

• Lead and supervise all kitchen activities to ensure smooth and efficient operations.

• Plan weekly menu, recipe adherence, and food quality standards.

• Handle daily production schedule, and kitchen workflow management.

• Ensure strict compliance with hygiene, sanitation, and safety.

• Monitor stock levels and coordinate timely ordering of raw materials and supplies.

• Supervise proper food handling, storage, labeling, and rotation (FIFO).

• Train, guide, and develop kitchen staff to improve cooking skills and performance.

• Prepare duty rosters for kitchen staff and ensure proper implementation and follow-up.

• Maintain consistent portion control, presentation standards, and cost awareness.

• Reduce wastage through proper planning and efficient kitchen practices.

• Address and follow up on customer feedback, ensure the complaints don’t repeat again.

• Ensure adherence to health, safety, and environmental regulations.

• Operate kitchen equipment including ranges, ovens, and modern cooking appliances.

Job Requirements

Qualifications & Experience

• Degree or certificate in Food Production or Culinary Arts.

• Minimum of 8 years of experience 3 yrs should be in a position of Sous Chef in a hotel, catering, or high-volume kitchen environment.

• Strong knowledge of international cuisine and catering standards.

• Ability to supervise a large, diverse kitchen team.

• Strong communication skills and the ability to work with multiple departments.

• Physically fit and able to pass pre-employment and medical checks.

• Creative, proactive, self-motivated, and committed to maintaining high culinary standards.

• Experience in remote-site catering operations is an added advantage.

Work Schedule

• Rotational Shift: 6 weeks on duty / 2 weeks off

• Daily Shift: 10 hours

How To Apply

Interested candidates who meet the above requirements are invited to submit their applications within 30 days to:

📩 fgizachewaschale@tsebo.com

Job Requirements Bachelor's Degree or Certificate in Food Production, Culinary Arts or in a related fieldof study with relevant work experience, 3 years should be in a position of Sous Chef in a hotel, catering, or high-volume kitchen environment. Duties & Responsibilities: - Lead and supervise all kitchen activities to ensure smooth and efficient operations. - Plan weekly menu, recipe adherence, and food quality standards. - Handle daily production schedule, and kitchen workflow management. How to Apply Submit your application and CV along with supporting documents Via email: fgizachewaschale@tsebo.com