Head Chef

Description:

Responsible for the preparation, cooking and presentation of allfood items in accordance with laid down minimum standards asrequired by the company for a 5* lodge. Ensure quality & efficiency of food & service to customers is athighest levels always. Must be able to do the purchasing, checking of goods andpacking of all relevant storage facilities. Serve buffet & a la carte as required. Ability to manage & oversee all aspects of the kitchenoperations, including management of resources, i.e., gas, water,electricity, etc. Good financial acumen required for controls, budgeting &procurement requirements. Manage & be responsible for all kitchen staff, ensuringstandards are upheld by all. Manage suppliers & deliveries as required. Ensure standards as laid out by the company are upheld at alltimes by the kitchen. Monitor food standards consistently. Have a high standard of hygiene. Ensure all food service areas are maintained in accordance withcompany 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 staffto required levels of efficiency – assess staff performance &recognise training needs if required. Promote interdepartmental cooperation. Valid driver’s License & own transport is advised. Must have good leadership skills. Strong attention to detail. 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 orientated,honest, passionate. Manage kitchen as a business unit. Menu planning as required.Applicants must have at least 3-5 years’ senior chef experience at 4/5*Lodge. Matric. Further tertiary culinary qualifications.

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 5* 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 buffet & a la carte as required.
Ability to manage & oversee all aspects of the kitchen
operations, including management of resources, i.e., gas, water,
electricity, etc.
Good financial acumen required for controls, budgeting &
procurement requirements.
Manage & be responsible for all kitchen staff, ensuring
standards are upheld by all.
Manage suppliers & deliveries as required.
Ensure standards as laid out by the company are upheld at all
times by the kitchen.
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 – assess staff performance &
recognise training needs if required.
Promote interdepartmental cooperation.
Valid driver’s License & own transport is advised.
Must have good leadership skills.
Strong attention to detail.
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 orientated,
honest, passionate.
Manage kitchen as a business unit.
Menu planning as required.

Applicants must have at least 3-5 years’ senior chef experience at 4/5*
Lodge. Matric. Further tertiary culinary qualifications.