Senior Sous Chef

A developmental approach to staffAssertiveness, patience and good organizational skillsUnderstanding of housekeeping and maintenance proceduresAn awareness of developments within the food and lodge industries, as well as international trends in hospitalityKey ResponsibilitiesSupervision and training of kitchen brigadePreparation of food in line with Singita ExcellenceGuest interaction to enrich guest satisfactionAssist with the oversight of staff canteen at the LodgeAdministration of orders & stock control to minimize shortages and wastageEnsuring that the cleanliness and hygiene of the kitchen is of the highest standardCorrect use and maintenance of kitchen equipmentMaintaining fridges and stores and maintaining stock rotation standardsCommunication with kitchen and lodge front of house staff to ensure the smooth running of the departmentActively contribute to Singita’s sustainability programmesBe in possession of a valid South African work permit

Skills & ExperienceA minimum of 5 year’s work experience –ideally 2 years as a trainee and in a well-recognized five-star hotel or world class lodge, as an assistant managerExceptional Food and Beverage knowledgeFinancial management abilityA hardworking, co-operative mannerHigh standards of service excellence and a passion for the industryAttention to detailExceptional English and a second language would be preferableGood computer literacyExcellent management ability and communication skillsA clear understanding of basic labour law and disciplinary proceduresA developmental approach to staffAssertiveness, patience and good organizational skillsUnderstanding of housekeeping and maintenance proceduresAn awareness of developments within the food and lodge industries, as well as international trends in hospitalityKey ResponsibilitiesSupervision and training of kitchen brigadePreparation of food in line with Singita ExcellenceGuest interaction to enrich guest satisfactionAssist with the oversight of staff canteen at the LodgeAdministration of orders & stock control to minimize shortages and wastageEnsuring that the cleanliness and hygiene of the kitchen is of the highest standardCorrect use and maintenance of kitchen equipmentMaintaining fridges and stores and maintaining stock rotation standardsCommunication with kitchen and lodge front of house staff to ensure the smooth running of the departmentActively contribute to Singita’s sustainability programmesBe in possession of a valid South African work permit