Permanent
Senior Sous Chef - 5 Star Game Lodge
Unknown, Unknown
unknown
Closing date not listed
About this role
Tourism/Hospitality - Travel/Tourism
Skukuza
FULL TIME
Job Summary
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.
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