Executive Sous Chef

JOB SUMMARY:
We are looking for a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to manage and control the kitchen service and take responsibility for kitchen output during a shift.

ORGANISATIONAL POSITIONING:
• Department: Kitchen
• Reporting to: Executive Chef
• Location: Bushmans Kloof Wilderness Reserve & Wellness Retreat

MINIMUM EXPERIENCE OR QUALIFICATION:
• Diploma in Food Preparation and Culinary Arts
• Must have at least 6 years experience in a 5* Hotel / Lodge or Fine Dining Establishment
• Computer literate with working knowledge of Microsoft Outlook, Word and Excel
• Exposure to a stock Management System – advantageous
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Experience in basic kitchen administration, food ordering and stock and cost control
• Proven ability to train and manage people
• Able to work flexible hours, weekends and holidays

KEY PERFORMANCE OBJECTIVES:
• To manage the kitchen overall and ensure quality of all production and where necessary help junior staff with preparation.
• To maintain the integrity of all kitchen systems.
• To ensure that a daily briefing is done on each shift with the team on duty so that communication lines are clear and all staff are fully aware of the business levels and requirements and the expectations on the kitchen team.
• To manage and coordinate the day-to-day operation of the sections ensuring that:
o Section stock levels are correct and where required requisitioned in accordance with SOP
o Mise en place requirements are planned, actioned and handed over in accordance with SOP
o All food prepared is done in accordance with recipes and RCH and Relais & Chateaux time standards
o Section is set up and managed to maximise productivity and in acoordance with Health and Safety and Statutory Hygiene practices and company guidelines
o Section’s Stock is cleaned, organised, labeled and rotated in accordance with SOP
• To resolve any challenges re. equipment, food and staff as soon as it becomes known.
• Check that there is no unnecessary wastage in accordance with the practices prescribed by the Executive Chef.
• To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards.
• Ensure that food and fridge temperatures are monitored and reported daily.
• Ensure that the cleaning roster and employee checklists are adhered to at all times.
• Ensuring that staff disciplinary and performance management is carried out for any infringements happening on your shift in line with the Code of Conduct of the Lodge. As far a reasonably possible the actions should be taken during the respective shift of the infringement, but no later than 48 hours after.
• Responsible to ensure that the freezer, fridge, dry store, chemical room and gas room are managed and controlled in line with Lodge’s stock control practices ensuring sufficient stock, minimal wastage and best pricing.
• Personally check all purchase orders that happen during your shift
• Ensure that a detailed handover is prepared at the end of every shift for the following chef on duty in accordance with the requirements of the Executive Chef.
• To regularly make menu suggestions or contributions to the Executive Chef for possible inclusion in a future menu; thereby proactively ensuring the Executive Chef’s involvement in your personal development through mentorship and coaching.

The advert has minimum requirements listed. Management reserves the right to use additional / relevant information as criteria for short-listing.

JOB SUMMARY:
We are looking for a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to manage and control the kitchen service and take responsibility for kitchen output during a shift.

ORGANISATIONAL POSITIONING:
• Department: Kitchen
• Reporting to: Executive Chef
• Location: Bushmans Kloof Wilderness Reserve & Wellness Retreat

MINIMUM EXPERIENCE OR QUALIFICATION:
• Diploma in Food Preparation and Culinary Arts
• Must have at least 6 years experience in a 5* Hotel / Lodge or Fine Dining Establishment
• Computer literate with working knowledge of Microsoft Outlook, Word and Excel
• Exposure to a stock Management System – advantageous
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Experience in basic kitchen administration, food ordering and stock and cost control
• Proven ability to train and manage people
• Able to work flexible hours, weekends and holidays

KEY PERFORMANCE OBJECTIVES:
• To manage the kitchen overall and ensure quality of all production and where necessary help junior staff with preparation.
• To maintain the integrity of all kitchen systems.
• To ensure that a daily briefing is done on each shift with the team on duty so that communication lines are clear and all staff are fully aware of the business levels and requirements and the expectations on the kitchen team.
• To manage and coordinate the day-to-day operation of the sections ensuring that:
o Section stock levels are correct and where required requisitioned in accordance with SOP
o Mise en place requirements are planned, actioned and handed over in accordance with SOP
o All food prepared is done in accordance with recipes and RCH and Relais & Chateaux time standards
o Section is set up and managed to maximise productivity and in acoordance with Health and Safety and Statutory Hygiene practices and company guidelines
o Section’s Stock is cleaned, organised, labeled and rotated in accordance with SOP
• To resolve any challenges re. equipment, food and staff as soon as it becomes known.
• Check that there is no unnecessary wastage in accordance with the practices prescribed by the Executive Chef.
• To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards.
• Ensure that food and fridge temperatures are monitored and reported daily.
• Ensure that the cleaning roster and employee checklists are adhered to at all times.
• Ensuring that staff disciplinary and performance management is carried out for any infringements happening on your shift in line with the Code of Conduct of the Lodge. As far a reasonably possible the actions should be taken during the respective shift of the infringement, but no later than 48 hours after.
• Responsible to ensure that the freezer, fridge, dry store, chemical room and gas room are managed and controlled in line with Lodge’s stock control practices ensuring sufficient stock, minimal wastage and best pricing.
• Personally check all purchase orders that happen during your shift
• Ensure that a detailed handover is prepared at the end of every shift for the following chef on duty in accordance with the requirements of the Executive Chef.
• To regularly make menu suggestions or contributions to the Executive Chef for possible inclusion in a future menu; thereby proactively ensuring the Executive Chef’s involvement in your personal development through mentorship and coaching.

The advert has minimum requirements listed. Management reserves the right to use additional / relevant information as criteria for short-listing.