Junior Sous Chef

SUMMARY:
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POSITION INFO:

Overview 

My Client a Deluxe award winning Safari Lodge is recruiting for a Junior Sous Chef 

Remuneration Structure 

• Salary Negotiable based on qualifications and Experience 
• Live in Accommodation - Single status 
• 3 meals daily 
• Uniforms 
• days off cycle : 6 weeks on and 2 weeks off 
• Med Aid
• Pension fund 
• Transport 

What the Role Covers 

• The junior sous chef is responsible for the management of the kitchen under the head chef and senior sous chef and assumes complete responsibility for the kitchen during their absence.

• The main purpose of the junior sous chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Company Standards.

• Portion control must be exercised according to the number of guests dining, and stock rotation in terms of the mise-en-place used in preparation of dishes.

• All kitchen equipment must be cared for, with breakages kept to an absolute minimum.

• The junior sous chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.

• Finally, the junior sous chef must hand over responsibilities and requests to the following shift coming on duty and ensure that they receive a handover from the previous shift when coming on duty.

• This position is accountable to the Head Chef.

Requirements 

• A minimum of 5 years’ experience in a medium sized kitchen
• Matric qualification
• Professional cookery qualification (not a must, but would be advantageous)
• Assertiveness, patience and good organizational skills
• Understanding of kitchen procedure and timing requirements and be able to plan accordingly
• Passion for cheffing
• Good communication skills
• The ability to implement and maintain health and hygiene procedures
• Knowledge of fire and safety procedures
• First-Aid training (would be advantageous)
• The ability to deal with constructive criticism
• Ability to present healthy, innovative and modern culinary dishes

Responsibilities 

• Supervision and training of the kitchen staff in line with the Company Standard
• Preparation of food, in line with Company Standards of Excellence
• Effective guest interaction to enhance guest satisfaction
• Effective management support to staff canteen
• Administration of orders to minimize shortages and wastage and effective stock control
• Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
• Correct use and maintenance of kitchen equipment
• Maintaining fridges and stores to the highest hygiene and stock rotation standards
• Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
• Achieving service excellence though Teamwork

 

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