Sous Chef (fixed term) North West

Sous Chef required for a 5* game lodge in the North West province (fixed term with possibility to go full time)

 

KEY OUTPUTS:
· Good all-rounder who can fit into any department in the kitchen
· Runs kitchen in the absence of head chef and also be able to work as a team with the head chef
· Good Teamwork to be promoted as well as ability to work alone and under difficult conditions as well as pressure
· Have Fun and be Flexible; be punctual
· Always be approachable
· Ensure the highest health and hygiene standards are maintained within the kitchen and dining areas, at all outside dining venues as well as in the stores, fridges and freezers
· Be proud of your section and clean section at the end of shift- walls, tables and equipment used.
· Have full knowledge of cleaning products and use
· Check that fridges and storerooms are clean and orderly at all times
· Have adequate knowledge of fire fighting equipment and evacuation procedures
· An understanding of working remotely and be flexible with lack of ingredients.
· Have full knowledge and understanding of the 7 day menu and the execution of all aspects of this menu
· Work with the  training chef when visits are conducted and be feedback fit
· Presentation as discussed and according to Styling Guide and menu training
· Up to date with new dietaries and guest preferences
· Proactive Maintenance
· Control waste management and strive to waste as little as possible as this is the core of our values
· Recycling – good recycling practices as well as assist new staff members to recycle waste and litter. Minimize waste
· Ensure contact is made with each guest on a daily basis to ensure their dietary needs are met and be willing and able to deliver on requests
· Work well in a team and communicate well with the other chefs and fellow staff members
· Always be presented neatly and hygienically; wear the full uniform as stipulated by company policy at all times
· Look after equipment and knives
· Report any malfunctioning equipment immediately
· Keep a rotation of goods going to avoid losing stock by expiry and inform the head chef of any items that needs to be used up or incorporate the said items into the menu as needed in the absence of the head chef
· Be willing to cover in other sections of the kitchen when needed as our kitchens work together as a team