Sous Chef Required For 5* Game Lodge Mpumalanga (salary Neg)

Mpumalanga, KwaZulu-Natal, South Africa

Job Description


Sous Chef required for a 5* game lodge in Mpumalanga (salary neg) KEY OUTPUTS: Daily:  Ensure the highest health and hygiene standards are set and adhered to in the kitchen and canteen  Check that staff are adhering to cleaning roster and that kitchen is being cleaned properly  Have knowledge of correct usage of chemicals and cleaning materials  Control waste management in the kitchen and ensure recycling is in place  Check that fridges and storerooms are clean  Ensure that the scullery is clean and tidy at all times  Check and rotate stocks in fridges and freezers daily  Responsible for all food orders (storerooms, fridges, deep freezers)  Management of empty containers and Tiffin tins  All fridges and deep freezers to be kept locked at all times when a chef is not present  Quality and quantity of snacks for game drive to be spot checked  Liaise with reception on the head count to ensure the correct amount of food is prepared  Ensure all meals are checked and preparation lists adhered to  Prepare dishes and ensure that all food is freshly made  Control the usage of foodstuffs  Continually strive to produce creative, world class cuisine  Pay attention to detail, adding finishing touches where necessary  Ensure that plates used for service are kept hot  Be flexible when receiving unexpected requests from guests  Print menus and recipes for guests on request  Go the ‘extra mile’ for guests and staff  Have a 2 o clock handover meeting for the late shift so they are aware of the evening proceedings  Check and control preparation  Liaise with the Head Chef on the day’s events
Weekly:  Vehicles and containers transporting food to be spot checked weekly  Ensure that you have full knowledge on usage of firefighting equipment  Be proactive with maintenance – report any issues with equipment  Train all staff members in health and hygiene 2
 Train all staff members to recycle waste and litter  Do training on salads, desserts and any new recipes if necessary  Ensure that equipment is in working order and that it is always returned to the correct storage place.  Ensure the 7 day menu is being followed correctly and that all dishes have been prepared properly  Ensure there are sufficient cleaning materials and chemicals in stock  Always make a plan to accommodate unusual dietary requirements/children and religion  Make personal contact with guests, particularly those who have special requests  Encourage staff serving meals to be friendly and helpful
Monthly:  Maintain good working relationships with suppliers  Update stock sheets and prices  Do any on the job training necessary to maintain the BOP standards set  Have first aid knowledge and ensure kits are maintained checked every month  Promote positive health and healthy lifestyle  Have knowledge of products, suppliers, prices and current stock
Quarterly:  Re asses your yearly goals to ensure that they are being achieved  Assess performance of employees and encourage good work  Continuously keep a very close eye on food cost to make sure year to date budget is in line
Yearly:  Set yearly goals for the kitchen and how you plan on achieving them  Strive for your kitchen team to grow and become stronger each year  Each year strive excellence and take your kitchen to new heights
OTHER RESPONSIBILITIES:  Have a sound knowledge of & beyond  Lead by example  Promote team work and look for opportunities to do team building exercises  Continuously train and motivate your staff to create an energy driven team  Interact well with guest, staff and management – be feedback friendly  Always be neat and presentable  Do all things “Through the Eyes of the Guest”
SKILLS REQUIRED  At least 5 years’ experience working in a big kitchen with a big team  Formal Qualification as Chef with traceable references  Have a good verbal understanding and a written knowledge of English  Understanding of level 1 health and hygiene for food handlers  Good knowledge of food preparation, knife skills and food service  Pastry knowledge is essential  Passion for kitchen management – including all kitchen administration, general hygiene and people management  Computer literate  Experience within &Beyond will be advantageous, but not essential 3
PERSONAL CHARACTERISTICS  Good communicator  Good team player  Attention to detail  Reliable  Hard working  Sense of urgency  Ability to work unsupervised  100% Honesty and strong individual character  Willingness/ability to share information and learn every day  Willingness to grow and learn new techniques  Be a respectful team member towards fellow chefs, other staff members and managers  Be passionate about food service and providing our guests with the best experience every day. We are accepting both internal and external applications

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Job Detail

  • Job Id
    JD819566
  • Industry
    Not mentioned
  • Total Positions
    1
  • Job Type:
    Full Time
  • Salary:
    Not mentioned
  • Employment Status
    Permanent
  • Job Location
    Mpumalanga, KwaZulu-Natal, South Africa
  • Education
    Not mentioned