Sous Chef

The Sous Chef assists the Executive Chef in managing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food while maintaining the highest standards of hygiene, food safety, and presentation. The Sous Chef supervises kitchen staff, supports menu development, controls food costs, and ensures smooth kitchen operations in line with the lodge's luxury hospitality standards.
 
Key Responsibilities

• Assist the Executive Chef with the daily management of kitchen operations.


• Supervise and coordinate the activities of chefs and kitchen staff.


• Prepare and present high-quality dishes in accordance with lodge standards and recipes.


• Ensure consistency in food quality, taste, and presentation.


• Monitor food preparation and service to ensure efficiency during meal periods.


• Assist with menu planning, recipe development, and seasonal menu changes.


• O...