Junior 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 always provided to guests
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 always receive the highest level of personalized service

Requirements:

Diploma or other formal qualification in Culinary Arts
At least 3 years experience at a 5* Restaurant / Hotel / Venue
Knowledge of GAAP POS and MS Word
Good knowledge of food costing and wastage control
Sober habits
Ability to work well in a team and under high levels of pressure