CW 410911 - Senior Sous Chef/Head Chef

Found in: Talent ZA 2A C2 - 2 weeks ago

Johannesburg, South Africa Professional Career Services Full time
Employer Description

A Private Game Reserve in the Eastern Cape that offers a Luxury Safari Experience to all guests.

Job Description

Your responsibilities would encompass a wide range of tasks related to managing and operating a professional kitchen. Heres a more detailed breakdown of what you can expect in this role:

  1. Excellent Attention to Detail: Attention to detail is crucial in ensuring the quality and consistency of dishes.
  2. Preparation and Cooking: This involves preparing and cooking all menu items according to established standards.
  3. Quality Control: Checking the quality of food products to ensure they meet the required standards.
  4. Food Styling: Ensuring that food styling aligns with the restaurants styling guide for attractive presentation.
  5. Feedback Handling: Following up on feedback and investigating constructive feedback or complaints to improve service and food quality.
  6. Menu and Recipe Development: Participating in planning and developing recipes and menus while staying within budget constraints.
  7. Stock Control: Assisting with stock control through regular stocktakes, both weekly and monthly.
  8. Supply Ordering: Responsible for ordering supplies and managing related administrative tasks following established policies and procedures.
  9. Stock Requisition: Requisitioning stock, materials, and equipment for the kitchen.
  10. Learning and Motivating: Demonstrating a willingness to learn and motivating chefs to improve constantly.
  11. Chef Training: Responsible for all chef training, including management and coaching for their development plans and skills training.
  12. New Cooking Techniques: Demonstrating new cooking techniques and equipment to staff.
  13. Cleaning and Hygiene: Following and enforcing cleaning and hygiene schedules in the kitchen.
  14. Dietary Requirements: Taking dietary requirements into account when preparing dishes.
  15. Ongoing Training: Participating in ongoing training to stay updated with culinary trends and techniques.
  16. Executive Chef Collaboration: Working closely with the Executive Chef to execute kitchen operations effectively.
  17. Kitchen Staff Rostering: Responsible for scheduling kitchen staff.
  18. Kitchen Responsibility: Taking full responsibility for the kitchen and kitchen staff.
  19. Guest Interaction: Interacting with guests, noting their requests and preferences.
  20. Administrative Assistance: Assisting the Executive Chef with paperwork and administrative tasks.
Qualifications
  • Senior Sous Chef/Head Chef Experience (3-5 Years)
  • Matric or Grade 12 Certificate
  • Valid Code 8 Driver''''''''''''''''s License
Skills
  • Excellent Culinary Skills
  • Adherence to Standards
  • Passion for Food
  • Excellent Communication Skills
  • Hardworking and Willingness to Work Long Hours
  • Kitchen Control, Stock Control, and Hygiene Knowledge
  • Physical Fitness: The physical demands of working in a kitchen, including standing for long periods and lifting heavy objects, necessitate reasonable physical strength and stamina.
  • Ability to Work Under Pressure
  • Attention to Detail
  • Excellent Timekeeping Skills
  • Excellent Organizational Skills
  • Excellent Food Knowledge
  • Product Knowledge
  • Computer skills
  • Commercial skills
Benefits
  • Food Allowance
  • Provident Fund Contribution (50%): A provident fund is a retirement savings plan that is typically funded by both the employer and the employee.
  • Unfurnished Accommodation
  • Transport to Work
  • Medical aid contribution (50%)

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