Junior Sous Chef

Preparation and Cooking: Assist in preparing and cooking dishes according to the lodges menu. This includes both routine daily meals and special requests.Menu Planning: Collaborate with the head chef or executive chef on menu planning, including special dishes and seasonal changes.Quality Control: Ensure all dishes meet the lodges standards for presentation and taste before they are served to guests.Recipe Adherence: Follow and execute recipes accurately, making adjustments as needed based on ingredient availability or guest preferences.