Senior Sous Chef

SUMMARY:
Luxury Safari Lodge in the Kruger National Park is looking for a Senior Sous Chef. 

POSITION INFO:
Duties:

Assist the Executive Chef / Head Chef in the following tasks, assuming full responsibility in their absence.
Managing, leading, and training of the kitchen staff in line with the food directive, ensuring food preparation to the highest standard.
Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
Meet mandated cost through creativity and robust stock and accounting systems.
Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
Review and analyse monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems.
Ensure that the Kitchen cleanliness and hygiene is of the highest standard.
Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
Check that meals and functions are set up to standards.
Attend meetings when required.
Provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
Quality check taste and presentation of dishes to ensure the excellent standard of the food.
Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
Ensure that all food is being prepared to the highest standards.
Ensure efficient work with the focus on completing the task within the time available and to the standard set.

Requirements:

Grade 12
A formal culinary qualification
At least 4 – 6 years’ experience in a luxury 5* environment
Sound knowledge of food preparation and Kitchen hygiene.
Knowledge and understanding of all dietary and religious requirements.
Knowledge of menu compilation and international and up-to-date market trends.
Knowledge and understanding of stock procedures and control.
Knowledge of product and supply.
Knowledge of planning, budgeting, and departmental administration.
Good knowledge of creating, implementing, and maintaining written control documents and training manuals.
Basic knowledge of accounting principles, such as assessing P&L statements or forecasts.