Sous Chef

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.