Sous Chef

Duties: 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 Drivers license preferable Good knowledge of F&B Service