Sous Chef

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.

• 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.