Junior Sous Chef

SUMMARY:
Key Duties and Responsibilities:
Food Preparation & Cooking

• Assist 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.

• Supervise 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.

• Ensure 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.

• Monitor 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.

• Contribute to menu planning and dish development.
• Stay updated on culinary trends and lodge-specific dining expectations.

POSITION INFO:
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).

• 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.