Head Chef

Description:

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.

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.