The Sous Chef at Toro Lodge supports the Head Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. This role is hands-on and involves supervising daily food preparation, assisting with menu development, maintaining stock control, and training junior kitchen staff.
Minimum Requirements
Recognised culinary qualification.
3-5 years' experience in a similar role, preferably within a lodge or boutique hotel.
Strong leadership and organisational skills.
Creativity and passion for delivering exceptional cuisine.
Knowledge of dietary requirements and allergen management.
Duties and Responsibilities
Oversee daily kitchen operations in the absence of the Head Chef.
Supervise and train kitchen staff.
Ensure all dishes are prepared to standard and within set timeframes.
Monitor stock control, ordering, and portioning.
Maintain hygiene, safety, and quality standards in compliance with HACCP.
Assist in menu planning, costing, and seasonal updates.
* Support a positive and collaborative kitchen environment.
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