Junior Sous Chef - 5* Game Lodge
Job Status: Active ✓
|Job Type||Full Time|
|Salary||R12 000 a month|
Our client a well known 5* Game Lodge in Limpopo , is currently recruiting for a young and energetic Sous Chef for this up market Establishment.
R 12000 Salary - Negotiable
Full live in Accommodation with meals - single status only
Other company benifits discused in interview
Supervises all production in all sections and to ensure that the highest standards are maintained and that kitchen production still achieves the desired profitability.
Creates a sense of teamwork within the kitchen, to maximise the potential of each individual.
Culinary qualification from a recognised institution
Responsible to operate within the Lodge’s policies and procedures aligned with a 5 star standard .
At least 3 years’ experience in a 4-5 Star Lodge / Hotel Kitchen environment
Must be able to perform under pressure, and strong enough to lead and run a shift on their own.
Must be able to work in all sections of the kitchen based on operational requirements
Key Duties & Responsibilities
To direct, co-ordinate and control all junior members of kitchen staff. To ensure standards within all sections are maintained.
Ensure that the personal appearance of all junior Chefs is of the highest standard i.e. neck ties, name badges, clean uniform.
Instruct and train all junior staff i.e. new Menus.
To make daily reports to Head Chef i.e. on maintenance, stock levels and food quality and all staffing problems.
To ensure hygiene regulations are followed i.e. storage, fridges, and freezers.
To report any injuries to the Head Chef.
To ensure all fridges, freezers and stores are packed correctly and that stock is correctly rotated daily.
That all prep fridges are clean as the shift starts and then unpacked and cleaned as shifted finishes before the next shift takes over.
To ensure that all prep. is stored correctly in clean containers for each shift.
To ensure that all left over Prep is packed away properly in the correct fridge, freezer or store.
Control segregation and date coding
Head Chef / F&B Management