Sous Chef – Hoedspruit

• Applicants should have at least 3 years of formal culinary experience at a similar sized lodge kitchen (would be advantageous) or at a busy restaurant or hotel.
• Proven experience as a pastry chef with a strong background in a leadership or supervisory role would be advantageous.
• Demonstrated creativity in developing and executing pastry menus.
• Strong leadership and team management skills.
• Excellent communication and collaboration abilities.
• Excellent & Regular Communication with:
• All Chefs; Executive Chef; Heads of Departments; General Manager; Regional Chef Trainer & Suppliers
• Knowledge of current food trends and a commitment to staying updated on industry developments.
• Ability to work in a fast-paced environment while maintaining attention to detail.

• Lead & manage kitchen and pastry department, ensuring high standards of quality, taste and presentation.
• Excellent and regular communication with the guests at any time. Guests must be checked by either the Exec Chef and or Sous Chef
• Develop & execute new menu ideas that align with our culinary vision.
• Collaborate with the executive chef and kitchen staff to maintain seamless kitchen operation.
• Oversee the ordering and inventory management of ingredients to ensure freshness and availability.
• Maintain a safe and sanitary kitchen environment.
• Stand in the role of head chef when needed.
• Assist with stock management and stock takes

• Be able to communicate openly and efficiently.
• Good interpersonal skills
• Must have a passion for creating fabulous guest delights
• Must have a genuine interest in people and satisfaction.
• Self-motivation to always better the guests experience
• Overall knowledge of hospitality
• The ability to share information and to upskill, teach and inspire others
• Enthusiastic and energetic.
• Smart, clean and a presentable appearance

Complement Recruitment