Richards Bay: Sous Chef

About the Role

The Sous Chef plays a pivotal role in supporting both the Executive Sous Chef and Executive Chef to ensure the smooth operation of the lodge kitchen, contributing to an exceptional luxury dining experience for guests in a dynamic, high-pressure environment.

Key Responsibilities

• Assist the Executive Sous Chef and Executive Chef in daily kitchen operations.
• Supervise and coordinate the work of line cooks and kitchen staff during service.
• Ensure that all dishes meet the lodges five-star quality, flavor, and presentation standards.
• Monitor portion control, consistency, and timing of all meals.
• Maintain proper handling, storage, and preparation of ingredients and kitchen equipment.
• Uphold cleanliness, hygiene, and organization of all kitchen areas.

Requirements

• Culinary Expertise: Skilled in modern and traditional cuisine, plating, and portion control.
• Teamwork & Leadership: Ability to assist in supervising and guiding kitchen staff.
• Guest Focus: Awareness of guest expectations and commitment to high-quality dining.
• Problem Solving: Ability to resolve operational and service challenges efficiently.
• Organization & Time Management: Execute tasks effectively in a fast-paced environment.
• Adaptability: Thrive in a dynamic and remote lodge setting.

Qualifications

No formal education or certifications mentioned.

Salary & Benefits

Salary information not specified.