Senior Sous Chef, Paterson

MINIMUM ESSENTIAL QUALIFICATIONS:

• Matric
• Diploma in Culinary Arts or other formal accreditation by recognised Culinary School / Institution
• Minimum 5 Years' culinary experience at a 5* Lodge / Hotel in a culinary leadership role
• Must hold a current food handler health card or HACCP/Food Safety certificate
• Must be able to speak and understand English
• Good knowledge of food costing and wastage control
• Good knowledge of Food and Beverages practices
• Must have knowledge of GAAP POS
• Must have knowledge of MS Office Excel
• Must be of sober habits
• Must have strong ability to lead a team and work under high levels of pressure
• Valid driver's licence (no endorsements)
• Own reliable vehicle
• Must be willing to accept a live-in position, excluding meals
• Clear criminal record

SKILLS & KNOWLEDGE REQUIRED:

• Must have knowledge of GAAP POS
• Must have knowledge of MS Office Excel
• Excellent interpersonal and relationship building skills
• Exceptional communication skills, practicing honest communication
• proactive use initiative and creative flair when required
• committed and loyal, adaptable, and flexible
• Good organisational skills
• people skills – tolerance, patience, and care
• leadership skills with passion for development and skills transfer
• Ability to work under pressure
• Situation analysis and problem solving
• Accuracy, punctual and attention to detail

BEHAVIOURAL DIMENSIONS REQUIRED:

• Must be of sober habits
• Must have strong ability to lead a team and work under high levels of pressure
• Team player with high regard for efficiency and service delivery
• Ability to work effectively under pressure
• Must be able to prioritize and manage tasks
• Deadline orientated and a good eye for detail and ability to multitask
• Good planning and organizational skills
• Professional and deadline driven
• Self-motivated, organized, and disciplined work ethics

BRIEF DESCRIPTION OF KEY PERFORMANCE AREAS, DUTIES & RESPONSIBILITES:

Key Performance Areas and Responsibilities: -

• Stay up to date with changes in policies, ways of working and standards in the industry
• Run shifts and conduct pre-shift briefings between front and back of house
• Manage interactions with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner

• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times

• Ensure the kitchen management team maintains all kitchen records appropriately as required

• Ensure that all kitchen employees adhere to all relevant food safety, security, and health and safety policies, processes and procedures ensuring compliance with local legislation

• Manage and monitor all kitchen staff during preparation and service
• Perform all daily, weekly, and monthly administrative duties relating to the kitchen operations in line with company policies and procedures, as required

• Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times

KEY COMPETENCIES

• Managing, leading, and training of the kitchen staff in line with property food directive, ensuring food preparation to the highest standard
• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances
• Meet mandate cost through creativity and robust stock and accounting systems
• Perform effective asset management to ensure that all company assets are maintained in the best possible condition
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard of food Analytical Skills with Attention to detail
• Problem-solving, analysis and judgement
• Resilience
• Engaging diversity
• Effective Time management skills
• Professional & humble
• Leading by example
• Motivating people
• Drive and energy
• Excellence orientation (concern for high quality work)
• Ethical behaviour (honesty)
• Building relationships & customer responsiveness