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    Senior Sous Chef - Skukuza, South Africa - Zeebra Junction Specialist Recruitment

    Zeebra Junction Specialist Recruitment
    Zeebra Junction Specialist Recruitment Skukuza, South Africa

    Found in: Talent ZA C2 - 1 day ago

    Default job background
    Full time
    Description

    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.