Junior Sous Chef
Salary: R8 000 R12 000 per month
Area: Mpumalanga – Kruger National Park
The junior 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 senior sous chef and assumes complete responsibility for the kitchen in their absence. The main purpose of the junior 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 Singita 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 junior sous chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.
Finally, the junior sous chef must hand over responsibilities and requests to the next shift coming on duty and ensure that they receive a handover from the previous shift when coming on duty.
This position is accountable to the Head Chef.
Scope of work:
In broad terms the sous chef oversees the following key result areas:
Supervision and training of the kitchen staff in line with the companies Standard.
Preparation of food, in line with the companies Standards of Excellence.
Effective guest interaction to enhance guest satisfaction.
Effective management of staff canteens.
Administration of orders to minimize shortages and wastage and effective stock control.
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.
Correct use and maintenance of kitchen equipment.
Maintaining fridges and stores to the highest hygiene and stock rotation standards.
Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.
Achieving service excellence though Teamwork.
As such the person filling this position needs to have:
A minimum of 5 years management experience in a medium sized kitchen
Assertiveness, patience and good organizational skills
Understanding of kitchen procedure and timing requirements and be able to plan accordingly
Passion for chefing and kitchen-related duties
Good communication skills
The ability to implement and maintain health and hygiene procedures
Knowledge of safety procedures and the use of fire fighting equipment
The ability to deal with constructive criticism and present healthy, innovative and modern dishes
Cost to Company Package
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