Junior Sous Chef

SUMMARY:
A luxury lodge/hotel is seeking a talented, motivated and experienced Junior Sous Chef to support the Head Chef and Sous Chef with the daily kitchen operations. The successful candidate will assist in managing the kitchen team, overseeing food preparation and ensuring that all meals are prepared and presented to the highest standards of quality and consistency.

• Assist the Head Chef and Sous Chef with the daily running of the kitchen.
• Supervise and coordinate kitchen staff during food preparation and service.
• Prepare, cook and present meals according to established recipes and standards.
• Ensure consistency, quality and presentation across all dishes.
• Assist with menu planning, recipe development and daily specials.
• Monitor stock levels, assist with ordering and manage food wastage.
• Ensure correct portion control and food cost management.
• Maintain high standards of food hygiene, safety and cleanliness.
• Ensure kitchen equipment and workstations are properly maintained.
• Train, guide and support junior kitchen staff.
• Ensure food preparation and service run smoothly and efficiently.
• Step into the Sous Chef's role when required.

POSITION INFO:
Qualifications Relevant culinary qualification or professional chef training. Food safety and hygiene certification would be advantageous. Experience & Requirements Minimum 3-5 years' experience in a professional kitchen environment. Previous experience in a supervisory or senior chef position would be advantageous. Experience within a luxury lodge, hotel or fine-dining establishment would be beneficial. Strong knowledge of various cooking techniques and food preparation methods. Ability to manage and motivate kitchen staff. Good understanding of stock control, food costing and portion management. Knowledge of food safety and hygiene regulations. Ability to work under pressure in a fast-paced kitchen. Excellent organisational and time-management skills. Strong communication and leadership abilities. Passion for food, creativity and maintaining high culinary standards. Key Competencies Leadership and teamwork. Food preparation and presentation. Attention to detail. Time management and organisation. Problem-solving abilities. Creativity and initiative. Professionalism and a strong work ethic.