Sous Chef - Rosebank

Duties:

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 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.

Requirements:

Grade 12
A formal culinary qualification
At least 3+ years experience in a high end dining venue or restaurant
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.
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 with an ever-changing environment.
Previous lodge experience is mandatory for this position.