Senior Sous Chef

This is a live-in position at a Luxury Safari Lodge in the Kruger National Park. Accommodation and meals on site are provided. Leave cycle : 6 weeks on / 2 weeks off. N.B. Please submit your Food Portfolio with your application by uploading it under additional documents on the application form. KEY FOCUS AREA Assist the Executive Chef / Head Chef in the following tasks, assuming full responsibility in their absence: managing, leading, and training of the kitchen staff in line with the restaurant food directive, ensuring food preparation to the highest standard. Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. Meet mandated cost through creativity and robust stock and accounting systems. Perform effective asset management to ensure that all company assets are maintained in the best possible condition. To review and analyze monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems. 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. Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff. Check that meals and functions are set up to standards. Attend meetings when required. To provide effective leadership through professional man-management and encouragement of all subordinates, including mediation. 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, QUALFIICATIONS AND SKILLS Sound knowledge of food preparation and Kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Good knowledge of menu compilation and international and up-to-date market trends. Good knowledge and understanding of stock procedures and control. Good knowledge of product and supply. Good knowledge of planning, budgeting, and departmental administration. Good knowledge of creating, implementing, and maintaining written control documents and training manuals. Basic knowledge of accounting principles, such as assessing P&L statements or forecasts. MAXIMIZING YOUR IMPACT AS A MEMBER OF THE MORE FAMILY COLLECTION Excellent attention to detail. 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 & solution seeking skills. 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, ability to receive constructive feedback openly. We create opportunities and experiences for people to enrich their lives. OUR VALUES Be AWARE (the "thoughtful" value): Eyes and ears open, Arrive ready, Be human. Respond GENEROUSLY (the "more" value): Always respond, Give more, do more, Have a mindset of abundance. DIVERSITY (the "family" value): Strength in diversity, Act in harmony, Work together, Act inclusively. BETTER (the "continuous improvement" value): Positively influence, Keep learning, Own it. #J-18808-Ljbffr