Job at TipTopJob

TipTopJob - Sous Chef : Sabi Sands

Region: Mpumumlanga Other

Salary: Competitive

Reference: 24263662


Introduction : The sous chef position is based in the lodge kitchen and is responsible for the management of the kitchen and taking complete responsibility in the absence of the Head Chef.Minimum RequirementsMatric A minimum of 5 years management experience in a medium sized kitchenInternational /Relais Chteaux experience in a similar, 5 star establishmentExperience on fine dining and a la carte serviceFully computer literateSkills and AbilitiesExcellent understanding of kitchen procedure and timing requirements, good planning and organisational skillsAn absolute passion for cheffing and kitchen:related duties and be determined to grow in this areaGood communication skillsGood cooking skills, able to present healthy, innovative and modern dishesAble to work under pressure Understanding of health and hygiene issues safety procedures and the use of fire fighting equipment and first aid trainingDuties and ResponsibilitiesSupervision and training of the kitchen staff in line with the Company StandardPreparation of food, in line with Company Standards of ExcellenceEffective guest interaction to enhance guest satisfactionEffective management of staff canteensAdministration of orders to minimize shortages and wastage and effective stock controlEnsuring that the cleanliness and hygiene of the kitchen is of the highest standard Correct use and maintenance of kitchen equipmentMaintaining fridges and stores to the highest hygiene and stock rotation standardsCommunication with kitchen and lodge front of house staff to ensure the smooth running of the departmentAchieving service excellence though TeamworkPackage/benefitsCost to Company PackageMedical Aid:Discovery Health: OptionalProvident Fund:Metropolitan LifeAnnual Bonus:at discretion of managementLive inMeals providedUniform provided

Minimum Requirements : None Specified

Full Description : The sous chef position is based in the lodge kitchen and is responsible for the management of the kitchen and taking complete responsibility in the absence of the Head Chef.Minimum RequirementsMatric A minimum of 5 years management experience in a medium sized kitchenInternational /Relais Chteaux experience in a similar, 5 star establishmentExperience on fine dining and a la carte serviceFully computer literateSkills and AbilitiesExcellent understanding of kitchen procedure and timing requirements, good planning and organisational skillsAn absolute passion for cheffing and kitchen:related duties and be determined to grow in this areaGood communication skillsGood cooking skills, able to present healthy, innovative and modern dishesAble to work under pressure Understanding of health and hygiene issues safety procedures and the use of fire fighting equipment and first aid trainingDuties and ResponsibilitiesSupervision and training of the kitchen staff in line with the Company StandardPreparation of food, in line with Company Standards of ExcellenceEffective guest interaction to enhance guest satisfactionEffective management of staff canteensAdministration of orders to minimize shortages and wastage and effective stock controlEnsuring that the cleanliness and hygiene of the kitchen is of the highest standard Correct use and maintenance of kitchen equipmentMaintaining fridges and stores to the highest hygiene and stock rotation standardsCommunication with kitchen and lodge front of house staff to ensure the smooth running of the departmentAchieving service excellence though TeamworkPackage/benefitsCost to Company PackageMedical Aid:Discovery Health: OptionalProvident Fund:Metropolitan LifeAnnual Bonus:at discretion of managementLive inMeals providedUniform provided

Type : Permanent

Category : Hospitality