CW 410911 - Senior Sous Chef/Head Chef

SUMMARY:
Senior Sous Chef/Head Chef

POSITION INFO:

Employer Description

A Private Game Reserve in the Eastern Cape that offers a Luxury Safari Experience to all guests.

Job Description

Your responsibilities would encompass a wide range of tasks related to managing and operating a professional kitchen. Here’s a more detailed breakdown of what you can expect in this role:

1. Excellent Attention to Detail: Attention to detail is crucial in ensuring the quality and consistency of dishes.
2. Preparation and Cooking: This involves preparing and cooking all menu items according to established standards.
3. Quality Control: Checking the quality of food products to ensure they meet the required standards.
4. Food Styling: Ensuring that food styling aligns with the restaurant’s styling guide for attractive presentation.
5. Feedback Handling: Following up on feedback and investigating constructive feedback or complaints to improve service and food quality.
6. Menu and Recipe Development: Participating in planning and developing recipes and menus while staying within budget constraints.
7. Stock Control: Assisting with stock control through regular stocktakes, both weekly and monthly.
8. Supply Ordering: Responsible for ordering supplies and managing related administrative tasks following established policies and procedures.
9. Stock Requisition: Requisitioning stock, materials, and equipment for the kitchen.
10. Learning and Motivating: Demonstrating a willingness to learn and motivating chefs to improve constantly.
11. Chef Training: Responsible for all chef training, including management and coaching for their development plans and skills training.
12. New Cooking Techniques: Demonstrating new cooking techniques and equipment to staff.
13. Cleaning and Hygiene: Following and enforcing cleaning and hygiene schedules in the kitchen.
14. Dietary Requirements: Taking dietary requirements into account when preparing dishes.
15. Ongoing Training: Participating in ongoing training to stay updated with culinary trends and techniques.
16. Executive Chef Collaboration: Working closely with the Executive Chef to execute kitchen operations effectively.
17. Kitchen Staff Rostering: Responsible for scheduling kitchen staff.
18. Kitchen Responsibility: Taking full responsibility for the kitchen and kitchen staff.
19. Guest Interaction: Interacting with guests, noting their requests and preferences.
20. Administrative Assistance: Assisting the Executive Chef with paperwork and administrative tasks.

Qualifications

• Senior Sous Chef/Head Chef Experience (3-5 Years)
• Matric or Grade 12 Certificate
• Valid Code 8 Driver''''''''''''''''''''''''''''''''s License

Skills

• Excellent Culinary Skills
• Adherence to Standards
• Passion for Food
• Excellent Communication Skills
• Hardworking and Willingness to Work Long Hours
• Kitchen Control, Stock Control, and Hygiene Knowledge
• Physical Fitness: The physical demands of working in a kitchen, including standing for long periods and lifting heavy objects, necessitate reasonable physical strength and stamina.
• Ability to Work Under Pressure
• Attention to Detail
• Excellent Timekeeping Skills
• Excellent Organizational Skills
• Excellent Food Knowledge
• Product Knowledge
• Computer skills
• Commercial skills

Benefits

• Food Allowance
• Provident Fund Contribution (50%): A provident fund is a retirement savings plan that is typically funded by both the employer and the employee.
• Unfurnished Accommodation
• Transport to Work
• Medical aid contribution (50%)

 

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