Description:
Key responsibilities include:- Leading and managing the kitchen team, ensuring smooth operations and the highest quality of food preparation and presentation.
- Developing and updating menus to align with lodge standards and guest preferences.
- Estimating food requirements, managing inventory, and controlling food and labour costs.
- Planning and organizing staff rosters to ensure adequate coverage in all kitchen areas.
- Training, coaching, and evaluating kitchen staff performance, identifying development needs, and conducting regular training sessions.
- Maintaining the highest standards of hygiene, health, and safety practices in the kitchen.
- Overseeing stock control, conducting monthly stock takes, and reporting variances to the accounting department.
- Ensuring compliance with company values and maintaining a positive and disciplined work environment. Requirements:
- Proven experience as an Executive Chef or Head Chef, ideally in a high-end or luxury hospitality setting.
07 Mar 2025;
from:
gumtree.co.za