Jobs search

Head Chef - Luxury Lodge - Kruger Park Region (Min 5 years Lodge Head Chef Experience)

HotelJobs.co.za • Other • Mpumalanga, KwaZulu-Natal, South Africa • $200 - $300 / year • 3h ago

Luxury lodge in the Kruger Park region is requiring an experienced Lodge Head Chef

Minimum requirements: (Non Negotiable)

3 Year Accredited Diploma/Certificate in Culinary Arts/Professional Cooking NQF4/NQF5 from an accredited Culinary Institution
Examples of cuisine/food portfolio is a must.
Experience 5 Years as a luxury lodge Head Chef essential
Regret this position is SINGLE LIVE-IN with own accommodation - no kids or pets due to Lodge safety

Required Competencies:

Customer Orientation
Teamwork & Cooperation
Results Orientated
Planning & Organising
Ability to work under pressure
Learning Orientation, Training & Succession
EXTENSIVE knowledge of food costing, budgeting & reporting

Duties:

Planning menus for all food outlets at the Hotel, Lodge & Conference centres
Scheduling and coordinating the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals
Approving the requisition of products and other necessary food supplies
Ensuring that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas
Establishing controls to minimize food and supply waste and theft
Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Developing standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Preparing necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
Attending food and beverage staff and management meetings
Consulting with the Food & Beverage Director about food production aspects of special events being planned
Cooking or directly supervises the cooking of items that require skilful preparation
Ensuring proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Evaluating food products to assure that quality standards are consistently attained
Interacting with food and beverage management to assure that food production consistently exceeds the expectations of guests
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
Evaluating products to assure that quality, price and related goods are consistently met
Developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
Establishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment
Providing training and professional development opportunities for all kitchen staff
Ensuring that representatives from the kitchen attend service line-ups and meetings
Periodically visiting dining area when it is open to welcome guests
Always Supporting safe work habits and a safe working environment
Performing other duties as directed

#J-18808-Ljbffr