Sous Chef at And Beyond

We are seeking an experienced Sous Chef to assist our Head Chef in overseeing daily kitchen operations and delivering exceptional guest experiences at our lodge. Join a team dedicated to sustainability and creating memorable moments for our guests, while fostering an atmosphere of excellence within the kitchen.

KEY OUTPUTS:

• Assist the Head Chef in managing kitchen operations, ensuring smooth and efficient service.
• Provide leadership to the kitchen and canteen teams, maintaining high standards of professionalism.
• Monitor food budgets and adhere to financial controls for both guest and staff meals.
• Ensure compliance with health, safety, and hygiene standards, including HACCP protocols.
• Manage food orders, stock control, and ensure efficient use of resources with the First in first out system.
• Deliver on guest dietary requirements, maintaining an ethos of delighting guests and staff alike.
• Conduct stock takes, monitor prepped food, and assist with menu adjustments to improve service quality
• Maintain a consistent guest food satisfaction score and manage cost per head for guests and staff.
• Train and mentor kitchen staff, ensuring all training is properly recorded to maintain standards.
• Enforce discipline and ensure correct personnel management, including scheduling shifts and attendance.

SKILLS REQUIRED:

• Strong leadership and team management skills, with a focus on collaboration and productivity.
• Excellent organizational abilities to manage day-to-day kitchen operations and ensure timely service.
• Good financial Knowledge to manage budgets, costs, and stock effectively.
• Problem-solving skills to address kitchen challenges and guest requirements proactively.
• Strong communication skills for smooth coordination between kitchen, management, and service staff.
• Ability to multitask and work efficiently in a fast-paced environment while maintaining high standard

KNOWLEDGE REQUIRED:

• Extensive knowledge of food and kitchen operations, ideally within a luxury lodge or hospitality setting.
• Familiarity with HACCP protocols and other food safety regulations.
• Understanding of menu planning, food budgeting, and stock control systems.
• Knowledge of sustainability practices in the hospitality industry.
• Experience managing food orders, inventory, and staff schedules.
• Ability to cater to guest dietary preferences.

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• At least 2+ years relevant experience
• Passion for creating fabulous food