Executive Sous Chef.

Exclusive 5* Game Lodge - Hoedspruit - Limpopo.

We are looking for a creative, positive Executive Sous Chef, who has a passion for Food.

A keen eye for detail and a stickler for Food Safety.

Must have a can do, never give up attitude, who will lead the kitchen team by example.

Minimum requirements:

Culinary School Graduate.
3yrs Experience in a similar position at a 5 Star Lodge or Hotel.
First rate culinary skills.
Solid knowledge of Food Safety Management.
Work Shifts.
Driver’s License essential.
Good written & communication skills.
Problem solving & organizational skills.
Strong leader & self-motivated.
Computer literate – Ms Word, Ms Excel, Outlook, Email.
BEE position.
Job requirements: 

Attention to detail, high standards and a commitment to quality.
Passion for the food you produce.
Food preparation to the highest level of quality, taste and presentation.
Coordination of food production and ensure the highest level of quality, taste and presentation.
Ensuring your kitchen TEAM produces food to a high culinary standard through coaching & discipline.
Effective Purchasing.
Receiving and the inspection of all deliveries to ensure only the highest quality ingredients are accepted.
Overseeing of all food storage and ensuring the First-In First-Out principle is practised.
Maintaining a safe and hygienic kitchen environment, including all store rooms at all times.
An ability to stay calm and work under pressure.
An ability to work in a challenging work environment.
Manage the day-to-day operation of a busy kitchen catering to over 300 covers each and every day.
Control of food cost through monitoring production and training of the kitchen TEAM on the proper methods of food preparation and handling.
Creation and management of all HACCP plans.
Daily checks for maintenance issues, reporting & follow-up.
Meeting & Greeting of all arriving guest with specific dietary requirements.
Ensure all kitchen TEAM members adhere to the company’s uniform, grooming & appearance standards.
An ability to take direction.
An ability to take criticism in a positive manner and in-turn produce better results.
Menu development in collaboration with the Executive Chef and Food & Beverage Manager.
Managing the kitchen in the absence of the Executive Chef.
Salary R 16 000 - R 17 000 including 2 bedroomed apartment.