Sous Chef

2 weeks ago

South Africa More - Luxury Hotels & Lodges In Southern Africa Full time

The Sous Chef is to assist the Head Chef in the supervising and training of kitchen staff, kitchen administration, ensuring kitchen cleanliness and hygiene standards are kept, implement menus and quality check taste and presentation of dishes to ensure excellent standard of food.

KEY FOCUS AREAS Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.

Assist in effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage and variances.

Assist in performing effective asset management to ensure that all company assets are maintained in the best possible condition.
To 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.
Assist in implementing, monitoring and maintaining constant communication between the Kitchen, Management and Front of House staff.
Check that meals and functions are set up to standards.

Staff food control:
cost, quality and quantity.
Attend meetings when required.

Assist the Executive Chef/Head Chef/Sous Chef in the following tasks:
Implement menus throughout the different outlets and properties.
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 QUALIFICATIONS AND SKILLS Sound knowledge of food preparation and Kitchen hygiene.
Sound knowledge and understanding of all dietary and religious requirements.
Good knowledge and understanding of stock procedures and control.
Good knowledge of product and supply.
Basic knowledge of planning, budgeting and departmental administration.
Basic knowledge of creating, implementing and maintaining written control documents and training manuals.
Guest focus philosophy, living the MORE brand and driving the MORE experience.
Excellent communication skills (written and verbal), practicing honest communication.
Team player with positive attitude, enthusiasm, and emotional control.
Excellent time management and self-discipline, interpersonal & problem-solving skills.
Excellent attention to detail with excellent hygiene principles.
Proactive, use initiative and creative flair when required.
Committed and loyal, adaptable, and flexible.
Must work accurately under pressure.
People skills tolerance, patience, and care.
Leadership skills with passion for development and skills transfer.
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