Head Chef (Tengile River Lodge) - South Africa
andBeyond
KEY OUTPUTS: Service and Kitchen Management Run and supervise the entire kitchen operation for Tengile River Lodge 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. Support and train new chefs on certain recipes if necessary. Work with Executive Chef to ensure effective implementation of Chef Academy 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. Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving. Ensure that all cleaning is COVID compliant. Attend weekly kitchen meeting with FOH and management team to ensure all items relating to the food experience and communicated and tended to People Continuous training and motivation of all kitchen staff – including on the job training. Ensure all staff understand their responsibilities. Good communication with all chefs; including the Executive Chef, Heads of Department, Lodge Manager and suppliers. Work closely with Executive Chef and General Manager to implement standards, and staff policies. QUALIFICATIONS REQUIRED: Formal Chef Qualification At least 5 years Chef Experience required in 5-star hotels or lodges International exposure is a plus SKILLS REQUIRED: Spoken and written English Computer literate Ability to Cost menu’s. Passion for food and the food experience Ability to lead a team of people effectively Strong management skills, day-to-day, and long term The ability to motivate staff to consistently deliver Ability to think and act creatively within a team Good knowledge of hospitality operations including butler service and rostering of staff • Ability to work flexibly PERSONAL ATTRIBUTES: Patience Attention to detail Passion for training staff, creating fabulous food, and new ideas Good interpersonal skills Sense of urgency Passionate about guest delight Diligence and self-motivation to meet deadlines and keep on top of your job Willingness/ability to share information and teach and inspire others Ability to adapt and have a sensitivity to the culture of the staff The successful candidate must be able to work under pressure, have attention to detail, must be accurate, customer focused, and have a positive outlook, excellent team player, committed, hardworking and eager to learn. We reserve the right to not make an appointment
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