New Vacancy – Head Chef

Luxury Lodge – Limpopo

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 menu’s. 
  • Passion for food and the food experience
  • Ability to lead a team of people effectively
  • Ability to run and delegate a pass during busy service
  • Strong management skills, day-to-day, and long term
  • The ability to motivate staff to consistently deliver at a 5 star level
  • Ability to think and act creatively within a team
  • Good knowledge of hospitality operations including butler service and rostering of staff
  • Ability to create seasonal menu’s showcasing locally sourced ingredients and incorporating flavours to reflect the cultural influences of the region.
  • Ability to work flexibly
  • Ability to work in a fast paced environment while maintaining attention to detail

Description:

  • Run and supervise the entire kitchen operation for the 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
  • Training all staff on new menus, new dishes and ensuring that the standard is maintained
  • 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

Package on Offer:

  • Flexible dependent on experience – live in

To Apply: kirstin@hospitalityandoutdoor.co.za

 

 

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