Senior Sous Chef

VACANT POSITION – Senior Sous Chef
Kedar Heritage Lodge, Conference Centre & Spa requires the services of a Senior Sous Chef
The incumbent needs to have at least 5 years experience in a similar role and able to coordinate full Senior Sous Chef function.

The responsibilities will include:
• Must be able to manage all aspects of operating a kitchen and kitchen outlets.
• Must be able to be creative in menu planning and food presentation.
• Stock control and costing reports.
• Comply with standards of service and assist in assuring the same from all kitchen staff.
• Attention to detail.
• Good Team player.
• To ensure that all stocks are kept under optimum conditions.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the Executive Chef.
• To deputise in the Executive Chef`s absence and take charge of the kitchen when directed to do so.
• To attend training courses and seminars as and when required.

Minimum Requirements:
• Must have matric / equivalent.
• Relevant degree/diploma or certificate in culinary arts from a reputable institution
• Driver’s License
• First Aid 1,2/3 would be an added advantage.
• 5 years or more experience in the hospitality and/or tourism industry.
• At least 5 years or more experience as a Senior Sous Chef.
• Must have inventory management experience and cost analysis experience.
• Must have Menu and culinary knowledge and abilities.
• Excellent numeracy skills.
• High energy levels coupled with a positive attitude,
• Strong management skills, day-to-day and long term.
• The ability to motivate staff to consistently deliver.
• Good knowledge of hospitality operations.
• Computer skills.
• Presentable, well-spoken individual.
• Excellent written and verbal communication skills
• Work well in a stressful environment.
• Familiar with hospitality industry standards
• Knowledge of best practices for safety and sanitation
• Must have a passion for food and beverage service.
• Multitasking and organizational ability