Candidate Requirements:
- Should have at least 2 of relevant experience as a Sous Chef preferably in a luxury lodge environment
- Must have strong creativity and passion for culinary arts, with a focus on diverse cuisines and modern cooking techniques
- Must be initiative and a self-starter who can work unsupervised
- Must be confident leading the team when management are away
- Excellent communication and interpersonal skills
- Time management and organization
- Must be computer literate
- Must be confident in menu planning, portion control and costing
Responsibilities:
- Develop menus for various customer needs
- A la Carte food preparation for restaurant
- Room Service menu items for in-house guests
- Buffet style cooking for weddings, conference & other functions up to 150 guests
- Must be able to stand in when management is on leave
- Maintain a clean & orderly kitchen
- Training of junior staff and interns
- Assisting and directing kitchen staff in meal preparation, creation, plating and service
- Daily cash up & reconciliations
- Front of house duties including check in/out of guests & guest relations
- Back of house duties & managing Lodge in General Manager absence
Salary: R11kpm-12Kpm (DOE)
This is a live-in position with meals included