Sous Chef

• Leading & motivating junior staff Tertiary & Experience • Daily menu planning and preparation with regards to breakfast, lunch, dinner and special occasions • Overseeing all food preparation • Produce a high standard of food in terms of taste & plating • Strong focus on baking and pastry • Good knowledge of kitchen hygiene and equipment maintenance • Good experience is required in the areas of stock control, staff training, menu engineering, kitchen policies & procedures • Quality control • All the catering aspects are the Senior Sous Chef responsibility • Replenishments of some items once a week from local suppliers • Good understanding of nutrition, food allergies and dietary restrictions Requirements Tertiary & Experience • Chef diploma, similar qualification from a reputable Cookery/Chef School • At least 2 years' experience at 5-star properties • At least 3-5 years in Sous or Senior Sous position • A passion for fine dining is essential • Promoting locally grown and farmed products - field to fork concept • Good knowledge of wines & wine pairing • Good pastry experience • Keeping abreast with current and new trends Personal • An excellent track record with contactable references • Own reliable transport & valid driver's license essential • Ability to run shifts with kitchen brigade, delivering high quality of work • Be able to work under pressure and adhere to all guest dietary requirements • Highly motivated & creative • Excellent organizational & people skills Benefits Accommodation provided (water and electricity included)