- Must be prepared to work in remote area, including adaptability required in such an environment
- Position would be responsible for two restaurants, two bush venues and all function facilities, which include conference facilities.
- Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 4-star lodge.
- Ensure quality & efficiency of food & service to customers is at highest levels always.
- Must be able to do the purchasing, checking of goods and packing of all relevant storage facilities.
- Serve hot buffet & a la carte as required.
- Must be strong in food stock control and keep wastage to a minimum.
- Good financial acumen required for controls, budgeting & procurement requirements.
- Able to draft staff rosters and staff registers. Manage labour relations as required.
- Manage large staff complement.
- Manage suppliers & deliveries as required, prioritising both quality and cost.
- Ensure standards as laid out by the company are always upheld by the kitchen.
- Be able to run various functions at the same time.
- Monitor food standards consistently.
- Have an extremely high standard of hygiene.
- Ensure all food service areas are maintained in accordance with company standards & hygiene requirements.
- Management of Food – FIFO.
- Reporting of breakages as required.
- Must have an excellent understanding of Food Cost and Cost Controls
- Must be able to work in all kitchen departments and train staff to required levels of efficiency.
- Promote interdepartmental cooperation.
- Applicants must have at least 3-5 years’ Executive Chef experience at a 4/5* Hotel.
- Matric.
- Further tertiary culinary qualifications.
- Valid driver’s license & own transport.
- Must have good leadership skills.
- Management reporting required.
- Manage customer complaints when required.
- Valid RSA ID.
- Stable track record.
- Good computer skills in MS Office (Word, Excel & Outlook).
- Reliable, ethical, confidential, motivated, sales-oriented, honest, passionate.
- Manage the kitchen as a business unit.
- Menu planning as required.
- SALARY - Salary negotiable within reason & dependent on experience and
- qualifications
- The remuneration will be discussed at the interviews or upon individual requests.
- Meals provided on duty