Senior Sous Chef

This very unique candidate will have the following attributes: Self-improvement Dedicated Take control of any situation Professional, warm, and friendly personality Vibrant and confident behaviour World class and helpful service orientation Flexible and reliable Driven for results Emotional intelligence Ability to function under high pressure. Able to handle high volumes Able to work both independently and with others. Your knowledge: Advance cooking techniques Health and safety (HACCP) Equipment uses Guest interaction How to create a culinary experience for guest Computer literate Stocktake procedures Rostering Recruitment Other requirements: Language proficiency: English (speak and write) Must be in good physical and mental health Legislative requirements Comply with appropriate legislative requirements. Introduction: The Executive Sous Chef at the production kitchen will look after the backbone of my client's operations. This kitchen will support all items across the entire group. This will be the main source of produce/product for the teams within the group. It will provide weekly orders and supplies for the outlets daily. T Kitchen Operations: Responsible for the cleanliness, stock control, organisation, and standards of the storerooms and kitchens. This includes but are not limited to fridges, freezer, and dry stores. Responsible for ordering food for all kitchens at the lodge and various camps, by ensuring that all relevant sous chefs submit their weekly requests in due time. Maintain a consistent holding stock for all kitchens to ensure a proficient operation. Responsible for bulk production of goods in hot and cold kitchen with an emphasis on reducing waste and improving food quality. Responsible for the day-to-day food at the various outlets. Responsible to send food to all kitchens at specific times with a key focus on minimising delays. Enforce cold chain management. Ensure all equipment is maintained at production kitchen. Create systems that will enforce HACCP. Write SOPs for every product and service that leaves the kitchen and then be diligent on the execution of all SOPs. You need to be the example. Submit monthly stocktakes on food and operational equipment. Achieve food cost monthly. Record all progress with monthly reporting on a HACCP approved system. Attend monthly finance meetings. Submit all relevant operational reports. Do orders weekly and ensure a safe par stock level for efficient operating output. Assist all team members to achieve success for our guests. To be fully aware of all hygiene control and chemicals used. Pass on all information to the team and to enhance their knowledge wherever possible. Assist the Managers at all the camps with anything they need. Assist the rest of the team to maintain quality, standards and cleanliness as required by the Executive Chef. Label and date everything. Ensure all transfers and orders are submitted every week to the admin team. Do research based on new trends and how to make it applicable to the entire brand portfolio. Assist with development of the chefs through a skills assessment and then a structured "on job training" program. Train team members on the SOPs for all food and setups in the outlets. Do weekly rosters to ensure we have enough hands in all departments. Weekly tasting of food with the Head Chef. Work closely with team leaders to create new guest experiences. Ensure that the lodge initiatives are maintained, and all meetings are attended. Ensure positive feedback from guest through regular interaction. Do all recruitment for the new lodge and Production in accordance with the Executive Chef. Do all performance appraisals for your section. General: Take part in any training provided. Able to take control and create a positive team spirit. To work as part of a team in a constructive manner that enables my client to achieve the objective of being excellent. Understand the core group values - Responsible, Honest, Inspirational, Caring, Pioneering and Respect. Look after the group initiatives. To have a committed approach to the development of creative service in the kitchen. To be responsible, whilst liaising with the Head Chef for your own development. To be aware of, and comply with statutory requirements regarding the workplace such as health and safety, hygiene, fire prevention, licensing, and employment law, etc. To attend briefings and meetings. Implementation of new policies and procedures. Take active part in the onboarding process with a new team member. Assists other departments when required. Be available to serve on various committees that are required by the company and by law.

Location: Johannesburg, ZA

Posted Date: 1/22/2025