SUMMARY:
Sous Chef
POSITION INFO:
Employer Description
An exclusive and luxury 30 sleeper Island Lodge located in Tanzania.
Job Description
We would like to have the person in place my May 2021. This position assists in the managing of the Island kitchens. Including Staff canteen, Scullery, Cold & Hot Section and Baking
KEY OUTPUTS:
In absence of Head Chef, take up responsibilities and ensure communication is kept when head chef is not in kitchen or on leave
Stock Control. Kitchen Hygiene, Rosters, Maintaining the Group standard, Staff management, Take disciplinary action when necessary as per company policies, Make personal contact with guests on arrival and throughout their stay to understand special dietary requirements and enhance the guest experience, Ensure all menus are followed and food standard is excellent at all times, Ensure picnic breakfast/lunches and packed meals are as per the lodge standard, Oversee the choice of recipes and train each chef on the proper use of the ingredient, Check and control all preparation of dishes, Make personal contact with guests where possible every day, Continuous encouragement and training of staff to provide the best food experience to guests, Print recipes for guests upon request and present as per the lodge standard, Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements, Hands on approach to kitchen duties – preparing food, food safety, hygiene, etc. Promote a positive kitchen energy. Senior Sous Chef to be a role model for all other staff. Good communication with Department Managers. Sharing of information with regional chef and head chef as new information arises. Delegation of kitchen duties to Line Chefs and ensuring that it is followed through. Be the transfer of knowledge trainer with Line Chefs – share your knowledge. Actively lead the food safety standards. Be up to date with current food trends as shared by the regional team and be pro-active in sharing ideas with the head chef and regional chef. Mentor to up and coming Chefs. Crisis Management. Have knowledge of products, suppliers, prices and current stock. Organize ‘911’ food section in your deep freezer and dry store, Keep a diary to organize all daily, weekly and monthly information, Ensure there are sufficient cleaning materials, and chemicals in stock and have adequate knowledge of HACCAP procedures- be the hygiene champion. Check and rotate stocks in fridges and freezers daily and communicate with other senior chefs regarding what needs to be used.
Qualifications
Higher Diploma in Culinary Arts or related field. At least 5+ years Chef Experience required in 5 star hotels or lodges. International experience will be an advantage.
Skills
Valid Passport. KNOWLEDGE REQUIRED: Kitchen management – including all kitchen administration, general hygiene and people management. Budget management. SKILLS REQUIRED: Spoken and written English, Computer literate, Word – Intermediate, Excel – Intermediate, email Passion for kitchen management – including all kitchen administration, general hygiene and people management Passion for training staff, creating fabulous food, and new ideas, Problem Solver – able to think on their feet.
Benefits
Accommodation, Meals on Duty.
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