Responsibilities:

Run and supervise the entire kitchen operation
Work with the Executive chef to ensure standards and goals are met
Ensure all menus are followed and food standard is excellent at all times
Support the chefs in daily supplies ordering from central store
Work with Executive Chef to ensure effective implementation of training program
Continuous monitoring and control of dishes going out
Make personal contact with guests at each meal
Continuous encouragement and training of staff to provide the best food experience to guests
Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
Work within operational budgets
Stock control measures including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinator
Invoice inputting
Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving
Attend weekly kitchen meeting with FOH and management team to ensure all items relating to the food experience and communicated and tended to

Candidate Requirements:

Formal Chef Qualification
At least 3+ years Chef Experience required in 5 star hotels, lodge or at a busy restaurant
Proven experience as a chef with a strong background in leadership or a supervisory role
International exposure is a plus
Spoken and written English
Computer literate
PAN Strat knowledge advantageous
Ability to cost menus
The ability to lead and motivate staff to consistently deliver at a 5 star level
Good knowledge of hospitality operations including butler service and rostering of staff
Ability to create seasonal menus showcasing locally sourced ingredients and incorporating flavours to reflect the cultural influences of the region.
Creative problem-solving and decision making
Passionate about delighting guests

Live-in position
ðLocation: Timbavati, Limpopo Apply Now

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