Sous Chef - 5 Lodge - Waterberg - Waterberg
Assist the Head Chef in all aspects of kitchen operations, including food preparation, cooking, and plating. Oversee the kitchen staff and ensure smooth coordination during service times. Contribute to menu development, incorporating fresh, locally sourced ingredients and innovative culinary techniques. Maintain high standards of cleanliness and hygiene in the kitchen area, adhering to health and safety regulations. Monitor inventory levels and assist with ordering supplies to ensure sufficient stock for daily operations. Train and mentor junior kitchen staff, fostering a positive and collaborative work environment. Demonstrate creativity and flexibility in adapting to guest dietary requirements and preferences. Uphold the lodge's reputation for excellence by consistently delivering high-quality dishes that exceed guest expectations.
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