Executive Sous Chef

Duties:

Oversees and supervises kitchen staff as required.
Cooking and training on menus.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is of high quality, and that the kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Ensure that all kitchen personnel are working as a team in order to achieve the purpose of the company.
Assists with overseeing and directing all aspects of Kitchen Operations.
Assist in upholding all kitchen systems, standards, and service to the highest level.
Assist in managing all kitchen staff and their work performance.

Requirements:

Grade 12
Professional Cookery / Culinary Arts diploma from a reputable Hotel School.
Minimum of 3 5 years experience as a Senior Sous Chef in a luxury 5* Lodge / Hotel establishment
Knowledge of food costing, cost control and budgeting.
Versatile and skilled.
Excellent understanding of international and emerging food trends and concepts and continual focus on rejuvenating the culinary experience.
Passion for high quality, attentiveness to finer detail and maintaining a guest centric approach in everything.
Ability to drive change and to look for operational efficiencies / synergies.
Highly presentable with excellent communication skills and balanced emotional intellect.