Sous Chef
1 month ago
Key Responsibilities:
- Assist the Head Chef in managing daily kitchen activities, including menu planning, ordering, and food preparation.
- Supervise the kitchen team in the absence of the Head Chef, ensuring smooth operations and adherence to recipes and standards.
- Maintain inventory levels and control wastage to ensure profitability.
- Uphold cleanliness and hygiene standards in the kitchen and food storage areas.
- Collaborate with the culinary team to develop new dishes and seasonal menus.
- Train and mentor junior kitchen staff members.
Requirements:
- Proven experience as a Sous Chef or Senior Chef de Partie in a luxury hotel, lodge, or fine dining establishment.
- Extensive knowledge of international and regional cuisines, including game meats and local ingredients.
- Strong leadership and communication skills.
- Ability to thrive in a fast-paced environment and work well under pressure.
- Excellent attention to detail and organizational skills.
- Culinary degree or equivalent certification preferred.
- Knowledge of food cost control and menu planning.
- Understanding of health and safety regulations.
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