SOUS CHEF -CHOBE GAME LODGE

Vacancy

JOB PURPOSE

The Sous Chef is primarily responsible for the delivery of quality guest food. This includes the direct planning, preparation and cooking of guest meals and refreshments. The Sous Chef is required to maintain and manage excellent and professional standards of kitchen health and safety whilst adhering to set menus and quality standards.

KEY DUTIES & RESPONSIBILITIES
FOOD PREPARATION

• Plan and prepare guest meals and refreshments according to set menus and according to set quality standards.
• Adapt menus and meals according to guest requirements, such as allergies, dietary requirements and preferences.
• Provide suitable substitutions and alternatives when ingredients are unavailable.

STOCK CONTROL

• Ensure that food and equipment needed is readily available by carefully planning usage and communicating requirements timeously to the relevant staff members.
• Adhere to menu quantities and processes to minimize wastage.

KITCHEN PROCESSES

• Make sure that the kitchen is kept clean and tidy and that hygiene standards are always maintained.
• Ensure that waste is cleared according to policies and processes.

STAFF MANAGEMENT

• Prepare and coordinate staff duty rotation schedules including reviewing and approving leave requests.
• Supervise and provide direction to kitchen staff to promote efficient kitchen operations.
• Induct new staff in accordance with the company induction policy.
• Handle grievance and disciplinary procedures.

QUALIFICATIONS AND REQUIREMENTS

• Diploma in Culinary Arts (or equivalent) or at minimum a Certificate in Culinary Arts with relevant experience.
• At least two (2) years in similar role preferable within the safari industry.
• Excellent organization and planning skills.
• Proactive, Attention to detail.
• Team player.
• Good communication skills.
• Honesty and sober habits.