Sous Chef - Luxury Lodge - Mkuze, Kwazulu Natal

As a Sous Chef, you will play a crucial role in maintaining and elevating the culinary standards of our client. You will be responsible for training and guiding the kitchen staff, ensuring adherence to the menu and Food Styling Guide, and maintaining excellent kitchen hygiene standards. Your creativity and proactive maintenance will contribute to the innovative and memorable dining experiences for all guests. This role requires a commitment to sustainability and community involvement, reflecting our client's values and mission.

Key Responsibilities:

1. Set and maintain high kitchen hygiene standards.
2. Train chefs and implement kitchen standards.
3. Follow the approved menu and Food Styling Guide.
4. Collaborate with the training chef during visits and incorporate feedback.
5. Ensure food presentation aligns with the Styling Guide.
6. Stay updated with current food trends.
7. Ensure guest satisfaction through quality and creative bush banqueting.
8. Maintain proactive kitchen maintenance.
9. Communicate effectively within the team.
10. Manage stock controls and rotation.
11. Oversee food orders, storerooms, and fridges in the absence of the executive chef.
12. Check all food going out to guests in the absence of the executive chef.
13. Monitor buffets, dinners, and breakfasts.
14. Ensure the quality and quantity of snacks for game drives and adventures.
15. Engage with guests and invite feedback.
16. Communicate with food fundis, invite feedback, exchange ideas, and share experiences.
17. Promote good discipline and fair treatment within the team.
18. Foster a positive teamwork environment.
19. Be approachable and flexible.
20. Be aware of and accommodate special dietary needs of guests.
21. Meet with guests with special dietary needs to understand their requirements.

Requirements:

1. At least 2+ years of chef experience; experience with our client is advantageous.
2. Passion for kitchen management, including administration, hygiene, and people management.
3. Enthusiasm for training staff, creating exceptional food, and developing new ideas.
4. Strong interpersonal skills.
5. A sense of urgency and passion for guest satisfaction.
6. Attention to detail.
7. Diligence and self-motivation to meet deadlines.
8. Willingness and ability to share information and inspire others.
9. Valid driver's license (code 8).