Sous Chef

• Stay up to date with changes in policies, ways of working and standards in the industry.
• Run relevant shifts as required and conduct pre-shift briefings between front and back of house.
• Manage interactions with guests regarding menu requests / dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner.
• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times.
• Support the kitchen management team to ensure that all kitchen records are appropriately maintained.
• Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation.
• Assist with managing junior kitchen staff during preparation and service.
• Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.

Requirements:

• Diploma or other formal qualification in Culinary Arts
• At least 5 years’ experience at a 5-star Lodge / Hotel, with a minimum of 2 years’ experience at a CDP level
• Hold a current food handler health card or HACCP / Food Safety certificate
• Knowledge of GAAP POS and MS Excel
• Good knowledge of food costing and wastage control