SOUS CHEF 

Remuneration: TBC
Location: Skukuza, Kruger National Park
Job level: Mid/Senior
Type: Three Months Contract /Permanent
Company: The Kruger Station

Requirements:

  • Grade 12 or equivalent
  • Professional Cookery Certificate / Culinary Diploma is essential
  • Fluent in the English language
  • Previous experience in the same or similar position
  • Familiar with all duties and procedures in the Kitchen

The successful candidate will have the following characteristics:

  • Very knowledgeable about the Larder and Pastry sections, as well as culinary function in general
  • Must be very organised and comfortable working in a high-pressure environment with consistent perfection
  • Must be honest, dedicated and passionate individual committed to service
  • The position will involve independently moving between both sections requires flexibility, creativity, and planning for both sections
  • Training of section staff and recipe control
  • Will be full hands on with the head chef at both sections in the preparation of a la carte and function items – mise en place work, cooking, monitoring the sections and trouble shooting problems before they arise for both sections
  • Controlling of the daily mise en place list for the following day
  • Must control independently the production of the Larder, Pastry sections and follow up daily
  • Reliably carry out orders handed down from the head chef
  • Ensures that stock and prepared food is respected, rotated and controlled within the sections
  • Must communicate clearly, professionally and consistently
  • Ensuring the hygienically cleaning of the sections and kitchen
  • Familiar with all duties and procedures in the Kitchen

Other:

  • Reliable, responsible and dependable to fulfil obligations
  • Attention to detail
  • Leadership skills are essential : willingness to lead, take charge and offer direction
  • Ability to multitask
  • Show initiative by taking control of task
  • Excellent communication skills
  • Friendly and service orientated
  • Aligned with company values
  • Coaching/Training/Mentoring
  • Food Creativity and Design
  • Hospitality
  • Management
  • Leadership
  • Teamwork
  • Time Management

Tasks (include but not limited to):

  • Check the quality of raw and cooked food products to ensure that standards are met
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Check the quantity and quality of received products
  • Order or requisition food and other supplies needed to ensure efficient operation
  • Supervise and coordinate activities of cooks and workers engaged in food preparation
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards
  • Determine how food should be presented and create decorative food displays
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
  • Estimate amounts and costs of required supplies, such as food and ingredients
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
  • Maintain uniform standards
  • Roster Employees
  • Manage HR related issues within Kitchen
  • Manage the hygiene of kitchen staff

 

To apply for the position, please forward a motivational letter, an updated CV with a picture of yourself to jobs@krugershalati.com before 11 February 2022.

**Please note that only successful candidates will be contacted. Should you not hear from us within 21 working days – please consider your application unsuccessful. Kruger Shalati reserves the right not to fill the position, to postpone or re-advertise the role. Preference will be given to Kruger Land claim beneficiaries.