Overview

Safari Valley Resort is seeking for  a Sous Chef a creative and motivated sous chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.  Responsible for the effective and efficient operation of the Kitchen area, in the absence of the Executive Sous Chef, with the prime objective of providing a first class product, timeously and of an excellent standard, in keeping with the established expected standards of the Resort.

Main Duties/ Functions

•  Assist in the planning, organizing and controlling of the day-to-day running of the food production area. To maintain operating and service standard levels, in keeping with Resort expectations, by means of up-dated SOP’s and training programs, throughout the Kitchen. To promote the food product, through presentation standards and guest contact, in improving the overall food image.
•  Attends regular problem solving and operational meetings with Executive Sous Chef to ensure smooth running of the department, with the aim of maintaining Resort standards.
•  Takes personal interest in staff welfare to ensure the team remains highly motivated and performs at its best under operational conditions.
•  Daily inspects Kitchen areas to ensure that tidiness, correct storage, stock levels, and the highest degree of hygiene are maintained. Actions any irregularities immediately.
•  Regularly attends all food stock takes and ensures accuracy and correctness.
• Do not run out of menu items for service.
•  Assist in the ordering, through the Executive Chef and Purchasing Manager, all food items required to produce the required menus at the standard expected and within the budgetary constraints.
•  Assists in monitoring goods delivered to ensure correct items are received at the agreed quality and price.
•  Liaises closely with F&B Management and Butlers to ensure smooth running of all private dining functions.
•  Assists in maximising food profitability by controlling all spillage, spoilage and wastage. This is to be achieved by the use of correct storage and production of raw materials.
•  Monitors portion control and maximizes profitability, but never compromises on the guest value for money.
  Assists the Executive Chef in the on-going training program to improve the overall skills of the team and, hence, improve productivity and standards.
•  Maintains the highest degree of personal appearance and hygiene at all times, and instils on this pride in the team.
  Is aware of all fire, safety and emergency procedures.

Key Skills and Competencies

•  Good communication skills
•  Planning and organizational skills
•  Good Knowledge in kitchen operations
•  Problem solving
•  Decision-making
• Can work on shift base i.e. Day & Night shift
• Team player

Qualification Requirement& Experience

•  Minimum of at least WASSCE or Diploma with professional culinary qualifications
•  At least 8 years cooking experience in recognized institutions
• Good knowledge in the use of Kitchen wares, food ingredients, and kitchen software
•  Good knowledge on Local and Continental dishes, Meal setups and packaging
•  Good knowledge on Hot Kitchen, Cold Kitchen, Pastry Kitchen, Butchery, stock taking and Kitchen Administration.
• Willing to relocate, work under pressure, and long hours.