Sous Chef

SUMMARY:
Duties and Responsibilities

• Must have at least 3 - 5 years’ experience in a Game Lodge kitchen as a Sous chef.
• Must have experience with Q-pro or similar audit systems
• To assist the Executive Chef in co-coordinating and supervising the running of the entire kitchen department with the aim of maintaining the highest standard and achieving maximum guest
• To assist in increasing profitability, achieving the budgeted GP and to stay within the budget for general kitchen
• To take full charge of the kitchen when the Executive chef is not on
• To ensure that a courteous and efficient service is always provided to the guest in line with the company’s mission statement and

POSITION INFO:

• Must have experience in health and safety and be able to maintain and implement it in the
• Have experience in the disciplining of staff and ensure a good working
• Take charge of kitchen stock takes
• Be able to assist with menu planning and costings of each
• Have experience in fine dining, ala carte as well as
• Be able to do on the job
• Very good communication
• Must have own transport and a driver’s
• Must have knowledge of POS, capturing invoices, and