Executive Chef

Responsibilities Must be prepared to work in remote area, including adaptability required in such an environment Position would be responsible for two restaurants, two bush venues and all function facilities, which include conference facilities. 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-star lodge. Ensure quality & efficiency of food & service to customers is at highest levels always. Must be able to do the purchasing, checking of goods and packing of all relevant storage facilities. Serve hot buffet & a la carte as required. Must be strong in food stock control and keep wastage to a minimum. Good financial acumen required for controls, budgeting & procurement requirements. Able to draft staff rosters and staff registers. Manage labour relations as required. Manage large staff complement. Manage suppliers & deliveries as required, prioritising both quality and cost. Ensure standards as laid out by the company are always upheld by the kitchen. Be able to run various functions at the same time. Monitor food standards consistently. Have an extremely 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. Must have an excellent understanding of Food Cost and Cost Controls Must be able to work in all kitchen departments and train staff to required levels of efficiency. Promote interdepartmental cooperation. Requirements Applicants must have at least 3-5 years’ Executive Chef experience at a 4 / 5 Hotel. Matric. Further tertiary culinary qualifications. Valid driver’s license & own transport. Must have good leadership skills. Management reporting required. Manage customer complaints when required. Valid RSA ID. Stable track record. Good computer skills in MS Office (Word, Excel & Outlook). Reliable, ethical, confidential, motivated, sales-oriented, honest, passionate. Manage the kitchen as a business unit. Menu planning as required. Benefits SALARY - Salary negotiable within reason & dependent on experience and qualifications The remuneration will be discussed at the interviews or upon individual requests. Meals provided on duty #J-18808-Ljbffr