Sous Chef

SUMMARY:
Job Purpose
Second-in-command in the kitchen, responsible for managing staff, maintaining standards, and supporting the Head Chef in all aspects of kitchen operations.
Key Duties and Responsibilities
· Lead daily kitchen operations.
· Supervise and mentor junior chefs.
· Ensure consistency in food quality and presentation.
· Manage inventory and ordering.
· Support the Head Chef with menu development and costing.
· Assist the Head Chef in overseeing the day-to-day culinary operations of the villa/lodge, ensuring exceptional food quality and presentation.
· Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
· Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
· Coordinate and supervise kitchen staff to ensure smooth operations.
· Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
· Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.
· Work closely with other departments to deliver a seamless dining experience for guests.
· Work independently at a Villa

POSITION INFO:
Required Skills/ Attitude/ Qualifications:
· Excellent cooking and leadership skills.
· Strong organizational and planning ability.
· Knowledge of food safety and cost control.
· Assertive, dependable, and team-focused.
· Passionate about culinary excellence.
· Adaptable and composed under pressure.
· 5+ years in a professional kitchen.
· Proven leadership experience.
· Ability to work well under pressure and in a fast-paced environment.
· Strong organizational and time management skills.
· Excellent communication and interpersonal skills.
· A commitment to delivering exceptional guest satisfaction.
· Good understanding of food and wine trends.
· In-depth knowledge and understanding of stock procedures and control
· Knowledgeable of all dietary and religious requirements
· Ability to adapt to an ever-changing environment.
· Previous lodge experience is mandatory for this position.
· All rounder (hot and pastry sections)
· Good communicator
· Willing to work flexible hours
· A valid driver's Licence.