Executive Chef
3 weeks ago
- Must have 3-5 years of experience in a 4* lodge
- Must be prepared to work in a remote area, including adaptability required in such an environment
- Valid drivers License & own transport is advised
- Good computer skills in MS Office (Word, Excel & Outlook)
- Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 4* Luxury Lodge
- Responsible for two restaurants, outdoor venues, and all function facilities, which include conference facilities, function facilities & outdoor wedding venue
- Must be able to do the purchasing, checking of goods and
packing of all relevant storage facilities - Serve a high-standard buffet for breakfast, lunch and dinner and A La Carte as required
- Ensure quality & efficiency of food & service to customers is at its highest levels always
- Must be strong in food stock control and keep wastage to a minimum
- Good financial acumen is required for controls, budgeting & procurement requirements
- Able to draft staff rosters and staff registers. Manage labor relations as required. Manage large staff complement
- Manage suppliers & deliveries as required
- Ensure standards as laid out by the company are upheld at all times by the kitchen
- Be able to run various functions at the same time
- Monitor food standards consistently
- Have a high standard of hygiene
- Ensure all food service areas are maintained in accordance with company standards & hygiene requirements
- Management of Food FIFO
- Reporting of breakages as required
- Food cost of sales procedures
- Must be able to work in all kitchen departments and train staff to required levels of efficiency
- Promote interdepartmental cooperation
- Must have good leadership skills
- Management reporting required
- Manage customer complaints when required
- Stable track record
- Reliable, ethical, confidential, motivated, sales orientated,
honest, passionate - Manage kitchen as a business unit
- Menu planning as required
- Reliability & adaptability
- Planning & organizing a kitchen brigade
- Eye for detail
- Stress tolerance
- Problem analysis
- Excellent verbal & written communication skills
- Be guest-centric ensuring great experiences
- Promote & foster teamwork
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