VACANT POSITION – Senior Sous Chef
Kedar Heritage Lodge, Conference Centre & Spa requires the services of a Senior Sous Chef
The incumbent needs to have at least 5 years experience in a similar role and be able to coordinate the full Senior Sous Chef function.
Responsibilities:
- Manage all aspects of operating a kitchen and kitchen outlets.
- Be creative in menu planning and food presentation.
- Conduct stock control and prepare costing reports.
- Comply with standards of service and assist in assuring the same from all kitchen staff.
- Maintain attention to detail.
- Be a good team player.
- Ensure that all stocks are kept under optimum conditions.
- Ensure that all mise-en-place is always freshly prepared and on time.
- Ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- Ensure that junior cooks and trainees receive the right training and optimum guidance.
- Communicate any anticipated shortages promptly to the Executive Chef.
- Deputise in the Executive Chef's absence and take charge of the kitchen when directed.
- Attend training courses and seminars as required.
Minimum Requirements:
- Must have matric / equivalent.
- Relevant degree/diploma or certificate in culinary arts from a reputable institution.
- Driver’s License.
- First Aid 1, 2/3 would be an added advantage.
- 5 years or more experience in the hospitality and/or tourism industry.
- At least 5 years or more experience as a Senior Sous Chef.
- Inventory management experience and cost analysis experience.
- Menu and culinary knowledge and abilities.
- Excellent numeracy skills.
- High energy levels coupled with a positive attitude.
- Strong management skills, both day-to-day and long-term.
- The ability to motivate staff to consistently deliver.
- Good knowledge of hospitality operations.
- Computer skills.
- Presentable, well-spoken individual.
- Excellent written and verbal communication skills.
- Ability to work well in a stressful environment.
- Familiarity with hospitality industry standards.
- Knowledge of best practices for safety and sanitation.
- Passion for food and beverage service.
- Multitasking and organizational ability.
Please send your CV to Linda O’Dwyer at by no later than 21 October 2024.
Only shortlisted applicants will be contacted. If you do not receive a response within 14 days, please consider your application as having been unsuccessful.
Job Types: Full-time, Temp to perm.
Education:
Application Deadline: 2024/10/21
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