Junior Sous Chef (Phinda Forest_Chef) at andBeyond

OUTPUTS:

• Ensure the highest health and hygiene standards are set and adhered to
• Sound knowledge of correct usage of cleaning chemicals, ensuring adequate cleaning materials available at all times
• Abide by the menu set according to Food Styling Guide and approved by &Beyond Food Fundi
• Work with the &Beyond training chef when visits are conducted and be feedback fit
• Work with Executive Chef to ensure effective implementation of Chef Academy training program
• Up to date with What’s Hot & What’s Not for & Beyond Food
• Through the Tummy of the Guest Bops
• Quality and quantity control of all food items leaving the kitchen including those of snacks to game drives and Adventures.
• Bush banqueting, drink stops picnics etc. to have checklists etc.
• Proactive maintenance of the food preparation environments
• Good stock controls and stock rotation
• Good interaction with Guests, Food Fundis and other & Beyond Chefs:  Invite feedback, exchange ideas; suggestion-friendly; share experience
• Good discipline and fair treatment: Be a Role Model
• Good Teamwork to be promoted
• Have Fun and be Flexible
• Always be approachable
• Be aware of & make your fellow chefs aware of special dietary needs for Guests.
• When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements.
• Ensure you have “911” Emergency food stored in your freezer to be used in a crisis.
• Reports any issues/problems to management
• Strict food costs and awareness of budgets.
• Left-over management: left-overs to be discussed and processed every day
• Assist with food orders
• Ensure all fridges and refrigerators and storerooms are kept clean and locked and key control is practised
• Good discipline and fair treatment: Chef to be a Role Model
• Always be approachable, innovative and able to work unsupervised
• Oversee and lead the Pastry Section

SKILLS REQUIRED:

• Communication skills - with guests and fellow staff members
• Standard of your work must exceed the standard of the lodge
• Good organisational ability
• Lateral thinking ability
• Handles pressure in a professional manner
• HACCP Knowledge
• Knowledge and experience with PANstrat would be advantageous
• Must adhere to World Class Hospitality and Service Standards
• Honest, have good integrity, proactive and driven person who has career ambitions
• Ability to mentor and train staff
• Strong pastry skills with experience in creating high-quality desserts

KNOWLEDGE REQUIRED:

• Hospitality
• Environment
• The surrounding communities
• The country
• Company Knowledge (&BEYOND as well as Africa Foundation)
• Valid unendorsed SA driver’s license essential.

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• All-rounder, knowledge of pastry and hot section
• At least 3+ years relevant experience
• Passion for creating fabulous food
• Passion for kitchen management – including all kitchen administration, general hygiene and people management