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
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