Sous Chef

Minimum Education & Qualifications: Culinary qualification or relevant professional chef training (Diploma or Certificate preferred) Food safety and hygiene certification (advantageous) Experience: Minimum 35 years experience in a professional kitchen Experience in a senior chef de partie or sous chef role preferred Exposure to high-volume service environments (hotel, lodge, or restaurant) Skills & Competencies: Strong culinary and cooking skills across multiple sections Ability to lead and supervise a kitchen team effectively Excellent knowledge of food safety and hygiene standards Strong organisational and time management skills Ability to work under pressure in a fast-paced environment Good communication and interpersonal skills Attention to detail and consistency in food presentation Stock control and basic costing knowledge Personal Attributes: Passionate about food and hospitality Disciplined and professional in conduct Strong leadership and team motivation abilities Flexible and...