Limpopo: Senior Sous Chef (experience in a lodge is a MUST) posted by Bright Placements (PTY) Ltd
Posted on 2025-05-03 00:00:00
| Employer | Bright Placements (PTY) Ltd |
|---|---|
| Category | Other Tourism/Hospitality |
| Location | Limpopo / Limpopo |
Job Summary
Kitchen Management
- Supervising the Kitchen Team: Lead and oversee the work of junior chefs, cooks, and kitchen staff during service to ensure smooth operations and timely preparation of dishes.
- Ensuring Consistency: Ensure that all dishes are prepared to the restaurant’s specifications and maintain high standards of presentation, taste, and quality.
- Managing Workflow: Help coordinate the workflow in the kitchen, ensuring that stations are adequately staffed and efficient.
2. Menu Development & Recipe Creation
- Collaborating on Menu Design: Work closely with the Head Chef in creating new dishes, updating the menu, and experimenting with seasonal ingredients.
- Recipe Development: Contribute to creating and testing new recipes while ensuring they align with the restaurant’s culinary style and budget.
- Portion Control: Maintain accurate portion sizes and plating standards, contributing to cost control and consistency.
3. Training & Mentorship
- Training Junior Staff: Mentor, train, and provide guidance to junior kitchen staff, teaching them proper cooking techniques, kitchen etiquette, and hygiene practices.
- Skill Development: Conduct ongoing training to enhance the skills of the kitchen team, including knife skills, cooking techniques, and new equipment usage.
- Performance Monitoring: Evaluate the performance of kitchen staff and provide constructive feedback to foster improvement and growth.
4. Quality Control
- Ensuring High Standards: Consistently monitor the quality of ingredients and final dishes to maintain a high standard of food preparation.
- Inspecting Dishes: Taste and check dishes for consistency and quality before they are sent out to guests.
- Maintaining Hygiene: Enforce strict cleanliness and sanitation standards in the kitchen, ensuring the team adheres to food safety regulations.
5. Inventory and Stock Management
- Inventory Control: Assist in managing kitchen stock levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies, and prevent wastage.
- Ordering Supplies: Coordinate with suppliers to order kitchen supplies and ingredients, keeping within budget and maintaining high-quality standards.
- Stock Rotation: Ensure proper storage of ingredients and implement a stock rotation system to minimize spoilage and waste.
6. Operations & Administration
- Shift Planning: Assist in creating staff schedules, ensuring adequate staffing levels during peak hours while managing overtime and labor costs.
- Health and Safety: Ensure compliance with health and safety regulations, food handling practices, and workplace safety guidelines.
- Reporting to the Head Chef: Report on kitchen performance, stock levels, and any operational issues to the Head Chef. Handle any immediate issues in their absence.
7. Customer Satisfaction
- Responding to Feedback: Address any customer feedback or complaints related to food quality or preparation, ensuring satisfaction.
- Special Requests: Accommodate dietary restrictions or special requests from guests, ensuring dishes meet their preferences.
8. Financial Management
- Cost Control: Work with the Head Chef to control food costs and ensure efficient use of kitchen resources.
- Waste Reduction: Monitor and reduce kitchen waste by managing inventory and portion control practices.
- Budgeting: Assist in managing the kitchen’s budget and costs for ingredients, labor, and equipment.
9. Leadership & Teamwork
- Leading by Example: Lead by example in maintaining a strong work ethic, a positive attitude, and a passion for cooking.
- Conflict Resolution: Handle any conflicts or issues that arise within the kitchen team, maintaining morale and productivity.
- Team Collaboration: Foster a collaborative work environment, working alongside the Head Chef and the rest of the kitchen team to achieve common goals.
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