- Mpumalanga
- Salary: Market Related
- Job Type: Permanent
- Sectors: Hospitality
- Reference: JHB000102/HH
Vacancy Details
Employer: Bright Placements
The Senior Sous Chef provides a service to the kitchen department. The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his/her absence.
A minimum of 5 years management experience in a medium sized kitchen
Understanding of kitchen procedure and timing requirements and be able to plan accordingly
Passion for chefing and kitchen-related duties
The ability to implement and maintain health and hygiene procedures
Supervision and training of the kitchen staff in line with company standard
Preparation of food, in line with company standards of excellence
Effective guest interaction to enhance guest satisfaction
Effective management of staff canteens
Administration of orders to minimise shortages and wastage and effective stock control
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
Correct use and maintenance of kitchen equipment
Maintaining fridges and stores to the highest hygiene and stock rotation standards
Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
Achieving service excellence through teamwork
Understanding of kitchen procedure and timing requirements and be able to plan accordingly
Passion for chefing and kitchen-related duties
The ability to implement and maintain health and hygiene procedures
Supervision and training of the kitchen staff in line with company standard
Preparation of food, in line with company standards of excellence
Effective guest interaction to enhance guest satisfaction
Effective management of staff canteens
Administration of orders to minimise shortages and wastage and effective stock control
Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard
Correct use and maintenance of kitchen equipment
Maintaining fridges and stores to the highest hygiene and stock rotation standards
Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
Achieving service excellence through teamwork
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