Sous Chef - Route 61

Our client is on a recruitment drive for a Sous Chef to join their team at one of the 5* lodges. Duties and Responsibilities include but are not limited to:

Working alongside the head chef and management to manage daily kitchen activities
Overseeing staff
Aiding in menu preparation
Ensuring food quality and freshness
Monitoring, ordering and stocking
Ensuring excellent guest experience
Managing and running day operations (kitchen) in absence of head chef

Qualifications:

Formal Culinary qualification
5 years’ experience in a similar role
Minimum 2 years at a CDP level
Fluent in English

Technical Skills:

Proficient in 5* hospitality styles of service
Proficient in the application of culinary good practice
Proficient user of MS Office software applications
Conversant with specialist terminology in the culinary field

Abilities:

Ability to anticipate future circumstances, conditions and requests and use these scenarios to plan
Ability to anticipate guest needs and think up creative ways to meet these needs
Ability to correctly communicate detailed information and instruction to others
Ability to recognize safety or security concerns
Time management for both yourself and kitchen team
Able to delegate effectively while taking up high priority tasks

Personal Qualities:

Committed to creating environments and systems that enable the delivery of exceptional and personalized services
Persistent in establishing effective systems and process activities
Effective in creating and fostering an environment of collaboration and commitment
Demonstrates exceptional levels of integrity, fairness, and empathy
Presents impeccable grooming and deportment

Business Values: Embraces, supports, and models organizational values and cultures.

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South Cape Recruitment (Pty) Ltd

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Sous Chef