Sous Chef - Lowveld - Out of Harare,Zimbabwe

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Management and training of kitchen staff in line with the lodge's standards.
Assume responsibility of the kitchen in the absence of the Head Chef.
Preparation of food in line with the lodge's standards.
Effective guest interaction to enhance guest experiences.
Effective management of the staff canteens.
Administration of orders to minimize shortages and wastage.
Ensure effective stock control.
Ensure that the cleanliness and hygiene of the kitchen is of the highest standard.
Correct use and maintenance of kitchen equipment.
Maintaining fridges and stores to the highest hygiene and stock rotation standards.
Maintain communication with the kitchen and FOH teams, where required.
Focus on training and development of kitchen skills.
Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations.

Key Skills
Minimum of 3-5 years management experience in a medium sized kitchen.
Understanding of kitchen procedure and timing requirements, able to plan accordingly.
Ability to train and manage staff, with sound knowledge of labour legislation.
The ability to implement and maintain health and hygiene procedures.
Following and implementing new food concepts.
Wide food knowledge, ability to design menus.
Passionate about chefing/kitchen related duties and a keen interest in self-development in this area.
Knowledge of safety procedures and the use of firefighting equipment.
Functional computer skills in MS Office (Word, Excel, Powerpoint, Outlook).
Strong written and verbal communication skills.