Junior Sous Chef

Candidate Requirements: Grade 12 A Culinary school diploma or equivalent experience. Must have at least 2 years Chef experience Must have strong knowledge of culinary techniques and trends Should have previous working experience in a lodge or remote location setting Should have knowledge of local ingredients and cuisine Must have a creative flair and a passion for innovation in the kitchen Should have HACCP knowledge Must have a clear understanding for special dietary needs Working experience with PANstrat would be highly advantageous Must have the ability to work well under pressure in a fast-paced environment Should have excellent attention to detail Must have good communication skills and the ability to work as part of a team Must have the willingness/ ability to share information and teach and inspire others Basic Duties: Supervise and support kitchen staff in all food preparation and presentation tasks Ensure all food is prepared to the highest quality standards and that recipes are being followed and executed correctly. Maintain cleanliness and organization of the kitchen and storage areas. Assist in training and development of kitchen staff. Help monitor and manage inventory, including ordering and stocking supplies when needed. Ensure timely and efficient service during meal times. Good communications within the kitchen handle and resolve kitchen related issues as they arise. Constant upkeep on buffet, bush delights and banqueting. Good interaction with Guests: Invite feedback Must be able to be flexible and approachable with new ideas and concepts. Have a clear understanding for special dietary needs This is a live-in position