Sous Chef

Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards

Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service

Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen

Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently

Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards

• Culinary arts degree or certificate from a vocational school
• Proven experience as a Chef de Partie or Senior Line Cook
• Strong culinary skills and ability to manage a section independently
• Leadership skills to supervise junior cooks or commis chefs
• Good knowledge of HACCP and kitchen health & safety procedures

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training