Senior Sous Chef | Tanzania
Complement Recruitment
- Johannesburg, Gauteng
- Contract
- Full-time
- Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.
- The successful candidate must be able to work under pressure and have excellent and consistent attention to detail.
- He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn.
- Ideally strong in Pastry
- Passion for food and the food experience
- Ability to lead a team of people effectively
- Strong management skills, day-to-day, and long term
- The ability to motivate staff to consistently deliver
- Ability to think and act creatively within a team
- Good knowledge of hospitality operations including butler service, housekeeping and laundry
- Computer Skills
- Assisting the Executive Chef in responsibility for the standards of the food product at the lodge: guest and staff food
- Assisting the Executive Chef in responsibility for implementing kitchen standards and making regular visits to staff kitchen and canteen.
- Assisting the Executive Chef in responsibility for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possible
- Particular attention on the training and management of the pastry department
- Co-manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)
- Create seasonal menus based on guests in house and produce in store
- Presentation according to lodge food identity
- Take the food product on the property to the next level in all areas (dishes, guest experiences etc)
- Excellent stock controls, ordering processes and stock rotation
- Proactive maintenance of all kitchen equipment
- Excellent and regular communications with:
- oAll chefs
- oHeads of Department
- oGeneral Manager
- oRegional Chef Trainer
- oSuppliers
- All food going out to guests at any time to be checked by Exec or Sous Chef
- Meet all guests on arrival as much as possible, know their names & dietary requirements
- Excellent and regular interaction with guests: build the relationship, invite feedback
- Be aware of & make your chefs aware of special dietary needs staff and guests
- Good interaction/ communication with chefs, invite feedback; exchange ideas; be suggestion-friendly; share experience.
- Good discipline and fair treatment in department, and lodge overall: to be a role model
- Passion for creating fabulous guest delight genuine interest in people and satisfaction
- Good interpersonal skills open and approachable
- Diligence, meticulousness and self-motivation to meet deadlines and keep on top of your job
- Good communication skills
- Willingness/ability to share information and teach and inspire others
- Bright, enthusiastic, energetic and caring personality
- Smart, clean, presentable appearance.
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