Senior Sous Chef (experience in a lodge is a MUST)

Kitchen Management Supervising the Kitchen Team : Lead and oversee the work of junior chefs, cooks, and kitchen staff during service to ensure smooth operations and timely preparation of dishes. Ensuring Consistency : Ensure that all dishes are prepared to the restaurant's specifications and maintain high standards of presentation, taste, and quality. Managing Workflow : Help coordinate the workflow in the kitchen, ensuring that stations are adequately staffed and efficient. 2. Menu Development & Recipe Creation Collaborating on Menu Design : Work closely with the Head Chef in creating new dishes, updating the menu, and experimenting with seasonal ingredients. Recipe Development : Contribute to creating and testing new recipes while ensuring they align with the restaurants culinary style and budget. Portion Control : Maintain accurate portion sizes and plating standards, contributing to cost control and consistency. 3. Training & Mentorship Training Junior Staff : Mentor, train, and provide guidance to junior kitchen staff, teaching them proper cooking techniques, kitchen etiquette, and hygiene practices. Skill Development : Conduct ongoing training to enhance the skills of the kitchen team, including knife skills, cooking techniques, and new equipment usage. Performance Monitoring : Evaluate the performance of kitchen staff and provide constructive feedback to foster improvement and growth. 4. Quality Control Ensuring High Standards : Consistently monitor the quality of ingredients and final dishes to maintain a high standard of food preparation. Inspecting Dishes : Taste and check dishes for consistency and quality before they are sent out to guests. Maintaining Hygiene : Enforce strict cleanliness and sanitation standards in the kitchen, ensuring the team adheres to food safety regulations. 5. Inventory and Stock Management Inventory Control : Assist in managing kitchen stock levels, ensuring the kitchen is well-stocked with necessary ingredients and supplies, and prevent wastage. Ordering Supplies : Coordinate with suppliers to order kitchen supplies and ingredients, keeping within budget and maintaining high-quality standards. Stock Rotation : Ensure proper storage of ingredients and implement a stock rotation system to minimize spoilage and waste. 6. Operations & Administration Shift Planning : Assist in creating staff schedules, ensuring adequate staffing levels during peak hours while managing overtime and labor costs. Health and Safety : Ensure compliance with health and safety regulations, food handling practices, and workplace safety guidelines. Reporting to the Head Chef : Report on kitchen performance, stock levels, and any operational issues to the Head Chef. Handle any immediate issues in their absence. 7. Customer Satisfaction Responding to Feedback : Address any customer feedback or complaints related to food quality or preparation, ensuring satisfaction. Special Requests : Accommodate dietary restrictions or special requests from guests, ensuring dishes meet their preferences. 8. Financial Management Cost Control : Work with the Head Chef to control food costs and ensure efficient use of kitchen resources. Waste Reduction : Monitor and reduce kitchen waste by managing inventory and portion control practices. Budgeting : Assist in managing the kitchens budget and costs for ingredients, labor, and equipment. 9. Leadership & Teamwork Leading by Example : Lead by example in maintaining a strong work ethic, a positive attitude, and a passion for cooking. Conflict Resolution : Handle any conflicts or issues that arise within the kitchen team, maintaining morale and productivity. Team Collaboration : Foster a collaborative work environment, working alongside the Head Chef and the rest of the kitchen team to achieve common goals.

Location: Polokwane, ZA

Posted Date: 4/9/2025