Ref: BP1011ARJob Title: Sous Chef Four Star Safari LodgeStart Date: ASAP Appointment Type: Permanent Area: Mpumalanga Salary: R10 000 per month, Live in. Notes: Cost to Company Package includes: Single accommodation, and meals and uniform providedLeave: 6 weeks on, 2 weeks off leave cycle. Description:This Safari Lodge is unique and highly sought after by visitors because of its prime location. Arathusa offers an exceptional safari experience expect a high concentration of an assortment of game, including the Big Five, and frequent leopard sightings. The lodge is situated on a large waterhole, ensuring interesting game and bird viewing from the comfort of the camp. The Sous Chef is required to prepare home-style meals according to the lodge s standards, supervise junior chefs, control and order stock. This position also involves guest interaction. The ideal candidate must have at least 3 years a la carte experience within a similar 4 star establishment. A Professional Chef qualification from a recognized institution will be beneficial. This position requires someone with an interest in international food trends, an excellent understanding of kitchen procedure and timing, as well as excellent communication skills. Is this the perfect position for you? Please ensure that you provide the following information with your application:
Photograph Head and shoulders picture, in low resolution format for our databaseStart and End dates for all previous employmentWritten references that you have availableCurrent contact telephone numbers and email addresses for all previous employers, for referencing purposes.
Due to high volumes of CV s received, should you not hear from us within seven working days of sending your application, please consider your application for this particular position unsuccessful. You are welcome to apply for any other positions that we may advertise in future. Please note that we are not able to accept any application if a valid work permit is not held. ORIGINAL AD The sous chef position is based in the lodge kitchen and is responsible for the management of the kitchen and taking complete responsibility in the absence of the Head Chef. Minimum Requirements
Matric A minimum of 5 years management experience in a medium sized kitchenInternational /Relais Ch teaux experience in a similar, 5 star establishmentExperience on fine dining and a la carte serviceFully computer literate
Skills and Abilities
Excellent understanding of kitchen procedure and timing requirements, good planning and organisational skillsAn absolute passion for cheffing and kitchen-related duties and be determined to grow in this areaGood communication skillsGood cooking skills, able to present healthy, innovative and modern dishesAble to work under pressure Understanding of health and hygiene issues safety procedures and the use of fire fighting equipment and first aid training
Duties and Responsibilities
Supervision and training of the kitchen staff in line with the Singita StandardPreparation of food, in line with Singita Standards of ExcellenceEffective guest interaction to enhance guest satisfactionEffective management of staff canteensAdministration of orders to minimize shortages and wastage and effective stock controlEnsuring that the cleanliness and hygiene of the kitchen is of the highest standard Correct use and maintenance of kitchen equipmentMaintaining fridges and stores to the highest hygiene and stock rotation standardsCommunication with kitchen and lodge front of house staff to ensure the smooth running of the departmentAchieving service excellence though Teamwork
Package/benefits
Cost to Company PackageMedical Aid Discovery Health- OptionalProvident Fund Metropolitan LifeAnnual Bonus at discretion of managementLive inMeals providedUniform provided