Zululand: Sous Chef

An award-winning ‘Zulu-Zen’ sanctuary, this Lodge is a world-first eco-lodge with a total of 16 suites. As Sous Chef, you wont just be managing a kitchen; you will be an integral part of an extraordinary guest journey, crafting African inspired cuisine that reflects the beauty and rarity of the landscape. Core criteria: Matric and a formal culinary qualification is essential At least 3 years relevant experience Passion for creating fabulous food Great communication skills – with guests and fellow staff members All-rounder, knowledge of pastry and hot section – Strong pastry skills is required Good organisational ability Able to handle high-pressure environments HACCP Knowledge Knowledge and experience with PANstrat would be advantageous Honest, have good integrity, proactive, and driven person who has career ambitions Ability to mentor and train staff Valid unendorsed SA drivers license essential. Key responsibilities: Ensure the highest health and hygiene standards are set and adhered to Sound knowledge of correct usage of cleaning chemicals, ensuring adequate cleaning materials are available at all times Abide by the menu set according to the Food Styling Guide Work with the training chef when visits are conducted and provide feedback Work with the Executive Chef to ensure effective implementation of the chef training program 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 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 you or another chef meets the Guest before their first meal to establish their requirements. 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 Always be approachable, innovative and able to work unsupervised Oversee and lead the Pastry Section