Junior Sous Chef

Description:

Key Duties and Responsibilities:Food Preparation & CookingAssist the Sous Chef and Head Chef in daily kitchen operations.Ensure consistent high standards in preparation and presentation of all meals.Manage designated kitchen sections (e.g., hot, cold, grill, pastry) during service.Prepare meals according to guest preferences and dietary requirements.Ensure mise-en-place is complete before each service.Kitchen Supervision & Team SupportSupervise and guide Commis Chefs and Demi Chefs de Partie.Monitor kitchen team performance and support training of junior staff.Step in to lead the kitchen during absence of senior chefs.Hygiene, Safety & ComplianceEnsure adherence to food hygiene, safety, and cleanliness standards (HACCP).Maintain proper storage of ingredients and proper labeling systems.Conduct regular checks of fridges, freezers, and dry stores.Stock Control & Cost ManagementMonitor stock levels, assist with monthly stock takes and daily requisitions.Minimize waste and contribute to cost-effective operations.Report maintenance or equipment issues to management promptly.Creativity & Menu InputContribute to menu planning and dish development.Stay updated on culinary trends and lodge-specific dining expectations. Minimum Qualifications and Experience:

• Formal culinary qualification – e.g., Professional Cookery Diploma or similar.
• 3–5 years experience in a fine dining or 5-star kitchen, with at least 1–2 years in a Chef de Partie or Junior Sous Chef role .
• Knowledge of modern cooking techniques and plating.
• Previous lodge or remote location experience is highly advantageous .
• Computer literacy (basic stock and kitchen software knowledge helpful).

Key Skills & Attributes:

• Passionate about food and guest experience.
• Excellent communication and leadership skills.
• Calm under pressure with strong problem-solving abilities.
• Ability to work long hours and adapt to lodge lifestyle.
• A team player who is proactive and highly organized.

Requirements:

• Formal culinary qualification – e.g., Professional Cookery Diploma or similar.
• 3–5 years experience in a fine dining or 5-star kitchen, with at least 1–2 years in a Chef de Partie or Junior Sous Chef role .
• Knowledge of modern cooking techniques and plating.
• Previous lodge or remote location experience is highly advantageous .
• Computer literacy (basic stock and kitchen software knowledge helpful).

• Passionate about food and guest experience.
• Excellent communication and leadership skills.
• Calm under pressure with strong problem-solving abilities.
• Ability to work long hours and adapt to lodge lifestyle.
• A team player who is proactive and highly organized.