Sous Chef Timbavati - South Africa
Stunning property in the Timbavati is looking for a Senior Sous Chef to assist the Head Chef & Executive Chef in all kitchen operations, including food preparation, and maintaining high standards of food hygiene and presentation.
Experience required:
At least 2 years Chef experience in a Sous Chef role
Culinary school diploma or equivalent experience
In-depth knowledge of culinary techniques, trends and best practices
Excellent organizational and multitasking abilities
Strong leadership and management skills
Proficient in food safety regulations and kitchen hygiene practices
Have a good verbal understanding and a written knowledge of English
Pastry knowledge is essential
Passion for kitchen management including all kitchen administration, general hygiene and people management
Computer literate
Experience in a lodge or remote location setting
Knowledge of local ingredients and cuisine
Creative flair and a passion for innovation in the kitchen
HACCP Knowledge
Knowledge and experience with PANstrat would be advantageous
Duties include:
Assist the Head Chef and Executive Chef in planning and executing innovative and seasonal menus
Supervise kitchen staff and ensure high standards of food preparation and presentation
Maintain quality control and consistency in all dishes served
Oversee inventory management, including ordering, receiving, and stocking supplies
Ensure adherence to all health and safety regulations and food hygiene standards
Train, mentor, and develop kitchen staff, fostering a positive and efficient working environment
Manage kitchen operations during the Head Chefs absence
Handle and resolve any kitchen-related issues or emergencies promptly
Check that staff are adhering to the cleaning roster and that the kitchen is being cleaned properly
Know the correct usage of chemicals and cleaning materials
Check and rotate stocks in fridges and freezers daily
Help monitor and manage inventory, including ordering and stocking supplies when needed
Good interaction with guests as well as a clear understanding of special dietary needs
Constant upkeep on the buffet, bush delights and banqueting
Ensure that equipment is in working order and that it is always returned to the correct storage place
Ensure the menu is being followed correctly and recipes are being correctly executed
This is a live-in position.
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