Job Title: Sous Chef
Reports To: Executive Chef
Location: Bush Based

PURPOSE OF THE JOB:
The Sous chef supports the Head chef and Executive chef in managing kitchen operations, ensuring guest satisfaction, and maintaining a successful independent profile. They should exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure consistency and that high quality product is produced.

KEY DUTIES AND RESPONSIBILITIES:

  • Assist with directing and coordinating the daily activities of the Camp’s kitchen
  • Supervise the kitchen team to ensure adherence of shifts and that all team members conduct their duties correctly
  • Assist to control department’s expenses, by efficient use of all food products and minimising wastage.
  • Ensuring Back of House meals are of good quality and quantity, coaching the staff chef and guiding them to what is expected from
  • Follow the Company’s operations plan as outlined in the Operations Manual and within all the camp specific SOP’s.
  • Collaborates with the Executive Chef/ Manager to address special requests and optimize product
  • Exercises initiative and creativity in alignment with Great Plains style of cooking and
  • Staying informed about new market offerings and keeping up with the latest product trends.
  • Hosting guests on arrivals, lunch and tea as well as interacting with guests during dinner and hosting interactive kitchen
  • Maintaining Cleanliness, Safety and Hygiene
  • Reporting and taking appropriate action to correct any health or safety
  • Initiating relevant maintenance reports and following
  • Responsible for all kitchen equipment and assisting with food stocks
  • Carrying out administration duties such as assisting with weekly & monthly stock take, ordering of produce etc
  • Issuing produce and filling in the issue sheets for guest and staff accordingly every
  • To relief the Suite Chef as and when needed.
See also  Chef at DIAMOND TRADING COMPANY BOTSWANA (DTCB)

QUALIFICATIONS AND REQUIREMENTS:

  • Certificate of cooking and culinary by a recognised institution
  • Certificate in Food and Beverage by a recognised institution
  • Minimum 3-5 years’ experience in a senior position preferably in a remote environment
  • Minimum 3-5 years’ experience in five-star fine dining kitchen
  • Minimum 3 contactable references

 

COMPETENCIES

  • Attitude of listening and
  • Excellent Communication
  • Organization in the
  • Able to work under- pressure and unsupervised.
  • Good people
  • Well dressed and
  • Attention to details

Interested applicants should email a cover letter and updated CV to the below listed email addresses.The subject heading of the email should be the Job Title of the position one is applying for.

See also  Catering Assistant at DIAMOND TRADING COMPANY BOTSWANA (DTCB)

To:    hr@greatplainsconservation.com

Cc:  opportunities@greatplainsconservation.com

The remuneration package will be offered according to experience and qualifications of the successful candidate. We do not accept hand deliveries.

Closing Date: 17h00 on Sunday 12th May 2024.

PLEASE NOTE, DUE TO THE HIGH VOLUMES OF APPLICATIONS ONLY THOSE WHO ARE SHORTLISTED WILL BE CONTACTED.