Key Outputs
Directs food preparation and collaborates with head chef and executive chef
Produces high quality plates ensures consistency
Oversee and supervise kitchen staff
Assists with menu planning, inventory, and management of supplies
Ensures that food is top quality and that kitchen is in good condition
Keeps stations clean and complies with food safety standards
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Prepares food according to lodge standards and food styling guide
Schedules staff shifts Train new employees
Ability to remain in budget allocated by Beyond
Monitors and maintains kitchen equipment
Solves problems that arise and seizes control of issues in the kitchen
Daily issuing of stock
Checking of temperature gauges for all fridges and completes roster
Reporting faulty equipment
Assists assessor with staff training and mentors staff/learners
Liaises with front of house
Reports any issues/problems to management
Be flexible in having to work at various lodges
Qualification/Skills
Knowledge of various cooking methods, ingredients, and procedures
Computer Literate and sound knowledge of Excel and Word
Panstrat (an added advantage)
Familiarity with industry’s best practices
Ability to execute instructions by the Executive
Creativity
Hand-eye coordination
Time-management skills
Decision making
Dietary Knowledge
Handles pressure in a professional manner
Deals with uncertainty amongst staff
Ability to be patient and develop staff
HACCP (FIFO etc.)
Ability to work well with other chefs
All-rounder, pastry, hot and cold sections
Knowledge of outcomes based education
Ability to mentor and train staff
PERSONAL CHARACTERISTICS
Good interpersonal skills
Good communication 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
Willingness/ability to train/mentor staff
Previous Work Experience Required
High school diploma or equivalent
Formal culinary training can be helpful
5 Years kitchen experience as a Sous Chef in a high pace five star environment
Passion for kitchen management – including all kitchen administration, general hygiene and people management. Passion for training staff, creating fabulous food, and new ideas
Desired Skills and Experience
Senior, Sous, Chef, Kichwa, Tembo,
Apply via :
www.applybe.com
