KwaZulu-Natal: Junior Sous Chef

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single ‘&Beyonder’ makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose ‘&Beyonders’ very carefully – they are the strength and the future of this company. This position assists in the managing of Phinda Forest, Vlei and Homestead Kitchens. OUTPUTS: · Ensure the highest health and hygiene standards are set and adhered to · Sound knowledge of correct usage of cleaning chemicals, ensuring adequate cleaning materials available at all times · Abide by the menu set according to Food Styling Guide and approved by &Beyond Food Fundi · Work with the &Beyond training chef when visits are conducted and be feedback fit · Work with Executive Chef to ensure effective implementation of Chef Academy training program · Up to date with What’s Hot & What’s Not for & Beyond Food · Through the Tummy of the Guest Bops · Quality and quantity control of all food items leaving the kitchen including those of snacks to game drives and Adventures. · Bush banqueting, drink stops picnics etc. to have checklists etc. · Proactive maintenance of the food preparation environments · Good stock controls and stock rotation · Good interaction with Guests, Food Fundis and other & Beyond Chefs: Invite feedback, exchange ideas; suggestion-friendly; share experience · Good discipline and fair treatment: Be a Role Model · Good Teamwork to be promoted · Have Fun and be Flexible · Always be approachable · Be aware of & make your fellow chefs aware of special dietary needs for Guests. · When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements. · Ensure you have “911” Emergency food stored in your freezer to be used in a crisis. · Reports any issues/problems to management · Strict food costs and awareness of budgets. · Left-over management: left-overs to be discussed and processed every day · Assist with food orders · Ensure all fridges and refrigerators and storerooms are kept clean and locked and key control is practised · Good discipline and fair treatment: Chef to be a Role Model · Always be approachable, innovative and able to work unsupervised · Oversee and lead the Pastry Section SKILLS REQUIRED: · Communication skills – with guests and fellow staff members &