SUMMARY:
Directs food preparation and collaborates with head chef and executive chef.

POSITION INFO:

KEY OUTPUTS:

• Directs food preparation and collaborates with head chef and executive chef
• Produces high quality plates ensures consistency
• Oversee and supervise kitchen staff
• Assists with menu planning, inventory, and management of supplies
• Ensures that food is top quality and that kitchen is in good condition
• Keeps stations clean and complies with food safety standards
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food according to lodge standards and food styling guide
• Schedules staff shifts     Train new employees
• Ability to remain in budget allocated by Beyond
• Monitors and maintains kitchen equipment
• Solves problems that arise and seizes control of issues in the kitchen
• Daily issuing of stock
• Checking of temperature gauges for all fridges and completes roster
• Reporting faulty equipment
• Assists assessor with staff training and mentors staff/learners
• Liaises with front of house
• Reports any issues/problems to management
• Be flexible in having to work at various lodges

QUALIFICATION/SKILLS:

• Knowledge of various cooking methods, ingredients, and procedures
• Computer Literate and sound knowledge of Excel and Word
• Panstrat (an added advantage)
• Familiarity with industry’s best practices
• Ability to execute instructions by the Executive
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Dietary Knowledge
• Handles pressure in a professional manner
• Deals with uncertainty amongst staff
• Ability to be patient and develop staff
• HACCP (FIFO etc.)
• Ability to work well with other chefs
• All-rounder, pastry, hot and cold sections
• Knowledge of outcomes based education
• Ability to mentor and train staff

PERSONAL CHARACTERISTICS

• Good interpersonal skills
• Good communication skills
• Sense of urgency
• Passionate about guest delight
• Attention to detail
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others
• Willingness/ability to train/mentor staff

PREVIOUS WORK EXPERIENCE REQUIRED

• High school diploma or equivalent
• Formal culinary training can be helpful
• 5 Years kitchen experience as a Sous Chef in a high pace five star environment

Passion for kitchen management – including all kitchen administration, general hygiene and people management. Passion for training staff, creating fabulous food, and new ideas

We reserve the right not to make an appointment