Broad Horizons Hospitality Solutions

Sous Chef required for Relais and Chateaux Lodge – Kruger

Posted on 12. May, 2010 by brendan in Jobs

Applicant Requirements:

1. Applicants should have either 5 * Hotel, 5 * Lodge experience or top restaurant experience
2. Relais & Chateaux experience will be looked upon favourably
3. Hard working, passionate, dedicated and committed
4. Serious about service

All CV’s must be accompanied by the following:

• Written references from two previous employers as well as the agents’ telephone cross reference with the previous employee

Standard Company Benefits:

1. Cost to Company Package
2. Provident Fund – Momentum Life
3. Annual Bonus – at discretion of management
4. Live-in Accommodation provided (air conditioned)
5. Meals provided
6. Uniform provided
7. Gratuities received from guests, plus a share in the general gratuity pool
8. Leave cycles – 6 weeks on; 2 weeks off; additional 2 days off per 6 weeks working cycle; additional 12 days off annual leave p.a
9. Perks to be discussed on interview

The following are Negotiable:

1. Starting date.
2. CTC Salary – depending on skill base and experience (please see last page of document as to how our CTC salaries are worked out).

Purpose

The Sous Chef provides a service to the kitchen department. The Sous Chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his/her absence.

The main purpose of the Sous Chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Standards.  Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.

All kitchen equipment must be cared for, with breakages kept to an absolute minimum. Any equipment maintenance issues must be reported to the Head Chef immediately.

The Sous Chef is also responsible to continually grow the junior kitchen staff and him/herself in terms of kitchen knowledge and skills and to discuss any training requirements with the Head Chef. The Sous Chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.

Finally, the Sous Chef must hand over responsibilities and requests to the next shift coming on duty and ensure that they receive a handover form the previous shift when coming on duty.

Scope of work

In broad terms the Sous Chef oversees the following key result areas:

1. Supervision and training of the kitchen staff in line with the lodges Standard
2. Preparation of food, in line with Standards of Excellence
3. Effective guest interaction to enhance guest satisfaction
4. Effective management of staff canteens
5. Administration of orders to minimize shortages and wastage and effective stock control
6. Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
7. Correct use and maintenance of kitchen equipment
8. Maintaining fridges and stores to the highest hygiene and stock rotation standards
9. Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
10. Achieving service excellence though Teamwork

As such the person filling this position needs to have

1. A minimum of 5 years management experience in a medium sized kitchen
2. Assertiveness, patience and good organizational skills
3. Understanding of kitchen procedure and timing requirements and be able to plan accordingly
4. Passion for chefing and kitchen-related duties
5. Good communication skills
6. The ability to implement and maintain health and hygiene procedures
7. Knowledge of safety procedures and the use of fire fighting equipment
8. First-Aid training
9. The ability to deal with constructive criticism and present healthy, innovative and modern dishes

Salary R 12 000.00 per month (Neg) Live in.

Please email your application to gavin@broadhorizons.co.za

Tags: Chef, lodge jobs