Skukuza: Senior Sous Chef – 5 Star Game Lodge posted by Zeebra Junction Specialist Recruitment

Overview – What The Role Entails

The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his/her absence. The main purpose of the senior sous chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Company standards. Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.

Remuneration:

• Market Related Salary – Negotiable
• Accommodation
• Uniforms
• Med Aid contribution
• Pension / Provident fund
• Off day cycle
• Annual leave

What You will Need

• A minimum of 5 years management experience in a medium sized kitchen
• Matric qualification
• Professional cookery qualification
• Assertiveness, patience and good organizational skills
• Understanding of kitchen procedure and timing requirements and be able to plan accordingly
• Passion for cheffing and kitchen-related duties
• Good communication skills
• The ability to implement and maintain health and hygiene procedures
• Knowledge of safety procedures and the use of fire-fighting equipment
• First-Aid training
• The ability to deal with constructive criticism and present healthy, innovative and modern dishes

What You will do

In broad terms the sous chef oversees the following key result areas:

• Supervision and training of the kitchen staff in line with the Company Standard.
• Preparation of food, in line with Company Standards of Excellence.
• Effective guest interaction to enhance guest satisfaction.
• Effective management of staff canteens.
• Administration of orders to minimize shortages and wastage and effective stock control.
• Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.
• Correct use and maintenance of kitchen equipment.
• Maintaining fridges and stores to the highest hygiene and stock rotation standards.
• Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.
• Achieving service excellence though Teamwork.