Sous Chef - FTC

MORE Collection; Skukuza Rest Camp; On-site; ZAR 180,000 - 240,000; Full time

Job summary

MORE Collection invites an experienced Sous Chef to lead our kitchen at Skukuza Rest Camp during a 4-month maternity cover. You will assist the Executive/Head Chef, oversee kitchen staff, and ensure top-tier food preparation and service.

Responsibilities include stock control, cost-minded cooking, asset management, hygiene, and coordinating between Kitchen, Management and Front of House to deliver flawless meals and events.

Qualifications

• Sound knowledge of food preparation and kitchen hygiene.
• Understanding of dietary and religious requirements.
• Experience with menu planning and market trends.
• Knowledge of stock procedures, control, and budgeting.
• Familiarity with P&L statements or forecasts.

Responsibilities

• Lead and train kitchen staff to high standards; ensure food prep quality.
• Maintain fridge and store cleanliness and stock levels.
• Coordinate meals and function setups to standard requirements.
• Foster communication between Kitchen, Management and Front of House.
• Provide leadership and manage subordinates with fair mediation.
• Quality-check taste and presentation of dishes.
• Control portion sizes to minimize wastage and maintain quality.
• Ensure all food is prepared to the highest standards.
• Work efficiently to complete tasks within timeframes.

Skills

Kitchen hygiene expertise

Staff training & leadership

Stock control & budgeting

Menu planning & trend knowledge

P&L understanding

Communication with FOH/BOH

Asset management

Job description

Sous Chef - 4 Month Maternity Cover Contract

Assist the Executive Chef/Head Chef in the following tasks, assuming full responsibility in their absence:

• Managing, leading, and training of the kitchen staff in line with the restaurant food directive, ensuring food preparation to the highest standard.
• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
• Meet mandated cost through creativity and robust stock and accounting systems.
• Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
• To review and analyze monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems.
• To ensure that the Kitchen cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Attend meetings when required.
• To provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS, QUALFIICATIONS AND SKILLS

• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Good knowledge of menu compilation and international and up-to-date market trends.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Good knowledge of planning, budgeting, and departmental administration.
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals.
• Basic knowledge of accounting principles, such as assessing P&L statements or forecasts.