Employer Description

A Private Game Reserve in the Eastern Cape that offers a Luxury Safari Experience to all guests.

Job Description

Your responsibilities would encompass a wide range of tasks related to managing and operating a professional kitchen. Heres a more detailed breakdown of what you can expect in this role:

Excellent Attention to Detail: Attention to detail is crucial in ensuring the quality and consistency of dishes.
Preparation and Cooking: This involves preparing and cooking all menu items according to established standards.
Quality Control: Checking the quality of food products to ensure they meet the required standards.
Food Styling: Ensuring that food styling aligns with the restaurants styling guide for attractive presentation.
Feedback Handling: Following up on feedback and investigating constructive feedback or complaints to improve service and food quality.
Menu and Recipe Development: Participating in planning and developing recipes and menus while staying within budget constraints.
Stock Control: Assisting with stock control through regular stocktakes, both weekly and monthly.
Supply Ordering: Responsible for ordering supplies and managing related administrative tasks following established policies and procedures.
Stock Requisition: Requisitioning stock, materials, and equipment for the kitchen.
Learning and Motivating: Demonstrating a willingness to learn and motivating chefs to improve constantly.
Chef Training: Responsible for all chef training, including management and coaching for their development plans and skills training.
New Cooking Techniques: Demonstrating new cooking techniques and equipment to staff.
Cleaning and Hygiene: Following and enforcing cleaning and hygiene schedules in the kitchen.
Dietary Requirements: Taking dietary requirements into account when preparing dishes.
Ongoing Training: Participating in ongoing training to stay updated with culinary trends and techniques.
Executive Chef Collaboration: Working closely with the Executive Chef to execute kitchen operations effectively.
Kitchen Staff Rostering: Responsible for scheduling kitchen staff.
Kitchen Responsibility: Taking full responsibility for the kitchen and kitchen staff.
Guest Interaction: Interacting with guests, noting their requests and preferences.
Administrative Assistance: Assisting the Executive Chef with paperwork and administrative tasks.

Qualifications

Senior Sous Chef/Head Chef Experience (3-5 Years)
Matric or Grade 12 Certificate
Valid Code 8 Driver''''''''''''''''s License

Skills

Excellent Culinary Skills
Adherence to Standards
Passion for Food
Excellent Communication Skills
Hardworking and Willingness to Work Long Hours
Kitchen Control, Stock Control, and Hygiene Knowledge
Physical Fitness: The physical demands of working in a kitchen, including standing for long periods and lifting heavy objects, necessitate reasonable physical strength and stamina.
Ability to Work Under Pressure
Attention to Detail
Excellent Timekeeping Skills
Excellent Organizational Skills
Excellent Food Knowledge
Product Knowledge
Computer skills
Commercial skills

Benefits

Food Allowance
Provident Fund Contribution (50%): A provident fund is a retirement savings plan that is typically funded by both the employer and the employee.
Unfurnished Accommodation
Transport to Work
Medical aid contribution (50%)

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