Sous Chef

Our client is currently looking a Sous Chef, to be based in Hluhluwe,  Responsibilities: Kitchen Hygiene standards set Responsible for training chefs & implementing kitchen standards.
Abide by the menu set according to Food Styling Guide and approved by the Lodge Work with the training chef when visits are conducted and be feedback fit.
Presentation as discussed and according to Styling Guide Creative Bush Banqueting according to Food Styling Guide Proactive Maintenance Good communications with: Good stock controls and stock rotation Responsible for all food orders, storerooms and fridge and deep freezes in absence of the executive chef All food going out to guests at any time to be checked in absence of the executive chef Chef to check buffets/dinner/breakfasts Quality and quantity of snacks to game drives and Adventures to be checked Good interaction with Guests:  Invite feedback Good interaction/ communication with Chef and guests: invite feedback; exchange ideas; be suggestion-friendly; share experience Good Teamwork to be promoted Always be approachable Be aware of & make your follow chefs aware of special dietary needs for Guests.
When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements Requirements: At least 2+ years' experience Passion for kitchen management – including all kitchen administration, general hygiene and people management Passion for training staff, creating fabulous food, and new ideas Good interpersonal skills Sense of urgency Passionate about guest delight Attention to detail Diligence and self-motivation to meet deadlines and keep on top of your job Willingness/ability to share information and teach and inspire others Drivers licence