Looking for a young Sous chef with 1-3 years post college experience in a 5 star lodge or hotel environment. The candidate should love a bit of an adventure – as will be living on an island, working in a team, enjoy guest interaction and staff development and motivation.

Knowledge and qualifications:
Kitchen management – including all kitchen administration, general hygiene and people management
Budget management
Formal Chef Qualification
At least 3+ years Head Chef Experience required in 5 star hotels or lodges

Support Executive Chef in all kitchen management duties
Assume responsibilities of Executive Chef in their absence
Ensure all menus are followed and food standard is excellent at all times
Oversee the choice of recipes and train each chef on the proper use of the ingredients
Check and control all preparation of dishes and food before it goes out
Make personal contact with guests on arrival and throughout their stay
Continuous encouragement and training of staff to provide the best food experience to guests
Work with Lodge managers in creating to new ideas and situational dining
Be flexible when receiving unexpected request from guests
Manage Kitchen Hygiene - Perform 1 – 3 minute cleaning tasks
Team communication – oversee and ensuring continuous good communication
Staff development and motivation
Staff administration
Stock and Storeroom management
Responsible for food orders and client relationships