Junior Sous Chef

Duties:

Manage and lead the junior kitchen staff
Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Train and assess staff on the job
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with the Head Chef to maintain kitchen organization, staff ability and training opportunities
Assists the Head Chef with menu creation
Monitor and maintain health and safety
Maintain staff and leave rosters
Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

Requirements:

Grade 12
Culinary Diploma
At least 3 years previous experience as a Junior Sous Chef role at a 5* lodge
Leadership and management skills
Able to work in a team
Basic computer skills (word, excel, outlook)
Excellent written & oral communication skills
Availability to work within opening hours (e.g., evenings, public holidays, weekends).