Sous Chef
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Duties:
- Directing the food preparation process and delegating tasks
- Assisting the Head Chef in creating menu items, and recipes and developing dishes for the lodge
- Supervising, motivating and working closely with other Chefs of all levels
- Being responsible for health and safety
- Ensuring food quality and excellent standards are maintained for all dishes created
- Guest interaction to enhance guest satisfaction
- Administration of orders & stock control to minimize shortages and wastage
- Communication with management and lodge team to ensure the smooth running of the department
Requirements:
- Grade 12 (essential)
- Qualification from a reputable Cooking / Chef school
- A minimum of 2 years’ experience in a medium-sized kitchen at a 5* property in a Sous or Senior Sous chef position
- Computer literate
- Experience in fine dining and a la carte service
- Working knowledge of Health, Safety and hygiene practices
- Good wine and wine pairing knowledge will be beneficial
- Experience in stock control, staff training, and kitchen policies and procedures
- Knowledge of good kitchen hygiene and maintenance of equipment
- Knowledgeable of all dietary requirements
- Good knowledge of creating, implementing, and maintaining control documents and training manuals
- Good knowledge of planning, budgeting, and departmental administration
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