5 star 24 sleeper game lodge in Limpopo on big 5 game reserve.
The sous chef is responsible to assist the head chef for overall kitchen operation, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the overall kitchen operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure that a consistent, high-quality product is produced.
The overall responsibility, in the absence of the head chef, of all food aspects of the lodge offering, including but not limited to breakfast, lunch, dinner, high teas, game drive snacks, bush dinners, bush breakfasts, packed meals, turndown offerings and special dining experiences around the lodge.
To ensure the kitchen and all staff involved in food preparation operates with a strict and unwavering standard of hygiene and that stores, fridges, freezers, storerooms, equipment and surroundings are maintained, cleaned and kept orderly to the standard expected from a high-end bush lodge. Oversee and participate in cleaning activities, including maintaining cleanliness of workstations, utensils, and equipment.
To ensure all guest dietaries are catered for and speciality food items sourced or produced for eating preferences including but not limited to dairy free, gluten free, vegan, vegetarian etc when applicable.
To task the kitchen team with daily duties and schedules, including chefs and scullery, as well as to perform cooking and food preparation tasks assigned to you, or required based on the daily requirements.
To order and receive all food/ kitchen items whilst on duty or in the absence of the head chef, with assistance from the scullery.
Assist in the training of kitchen staff and the relevant documentation of such training in conjunction with the head chef and management.
Supervise kitchen assistants and scullery staff when alone in the kitchen.
Be responsible for the assistance of overseeing of the staff kitchen and canteen, supporting the head chef in the issuing of relevant stock for staff meals and the preparation thereof.
To carry out any other reasonable duties as deemed fit by management.
Develop new dishes and ensure that existing ones maintain quality and consistency.
Collaborate with the head chef in developing and updating the menu. Create and test new dishes
Contribute ideas for menu improvements, specials, and creative presentations.
Keep records of food usage, inventory, and other relevant data as requested. Provide the head chef with updates on kitchen performance and needs.
26 days on 7 days off.
Professional Culinary diploma
At least 3 years experience as Sous Chef within 5 star game lodge. Ability to oversee staff. Handle stock controls.
R14000 - R16000
Accommodation, meals, provident fund, medical assistance.