Sous Chef - Temporary - Mossel Bay

Hospitality and Outdoor - New Vacancy – Temporary Sous Chef (Maternity Leave Cover)Luxury Hotel – Mossel BayRequirements:4 years previous Sous/Head chef experience in a 4/5-star Lodge environment (Essential)Young and energetic chef with 10 years' experience in the kitchen and fine dining experience.Cooking and Hygiene qualifications beneficialMenu compilation and implementationAbility to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation. Ordering of stock and rostering of staff.Knowledgeable of all dietary requirementsGood knowledge and understanding of stock procedures and control.Good knowledge of planning, budgeting, and departmental administrationDescription:Good wine knowledge.Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team.Menu compilation and implementationMaintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance.Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.Prepare budgets and aim to achieve budgeted gross profit.Staff food control: cost, quality, and quantityEnsure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy.Package on offer:Salary R 8500 – R 9000 depending on experience.Start Date:Immediately