Job Description

Accommodation Provided

Key Responsibilities:

• To ensure that all menus are constantly updated, paying special attention to seasonal availability;
• To ensure that all menus are correctly calculated to ensure maximum gross profit;
• To ensure good portion control and pleasing presentation of dishes;
• To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions;
• To liaise with management daily regarding special requirements, VIP functions, etc.;
• To ensure that all statutory hygiene requirements are diligently followed;
• To ensure that maintenance problems are promptly reported;
• To constantly update your knowledge and skills for the good of the establishment.
• Prepare and produce food using modern methods, equipment, fresh food and convenience food commodities, including the production of unusual dishes;
• Ensure that all food cooked and served is of a high quality;
• Ensure that all food is served at a safe and appropriate temperature;
• Maintain sufficient stock levels of all food;
• Ensure that all areas in the kitchen are kept clean and tidy at all times.
• Assist in clearing, cleaning, and washing within the kitchen, including in-depth cleaning, using any approved specialised products and methods laid down;
• Use of a high level of cooking skills in the production of new food dishes using modern food.
• technology and methods;
• To maintain legal hygiene and safety requirements for food and equipment with particular
• responsibilities as laid down and agreed;
• To perform stock taking within the total Kitchen Department;
• Undertake any other reasonable duties from time to time requested by the Lodge Manager and or Owners

Qualifications & Skills:

• Appropriate qualification(s) in cooking and Kitchen management
• Proven experience
• Have a proven ability to communicate effectively with all staff at all levels
• Have shown the ability to think independently and operate without supervision and guidance
• A high level of professionalism, confidentiality and good interpersonal skills.
• Ability to work under pressure and meet deadlines/time constraints.
• Good planning, organisational, analytical and decision-making skills

Key Competencies:

• Culinary Expertise: Have a strong foundation in culinary techniques, including knife skills, cooking methods, and food preparation. Should be proficient in various cooking styles, such as grilling, braising, baking, and frying.
• Knowledge of different cuisines, both local and international, is important to create diverse menus and cater to different tastes.
• Creativity and Menu Development: Need to showcase their creativity by developing innovative menus that reflect local flavors and ingredients. Should have the ability to combine traditional South African dishes with modern culinary trends, creating unique and exciting dining experiences. Attention to detail and presentation are crucial for creating visually appealing dishes.
• Leadership and Team Management: Should possess strong leadership skills to effectively manage a kitchen team. Should be able to delegate tasks, motivate staff, and maintain a positive working environment. Good communication skills are essential for conveying instructions, managing orders, and coordinating with other kitchen staff.
• Knowledge of Local Ingredients: Have a deep understanding of these ingredients, including indigenous herbs, spices, fruits, and vegetables. They should know how to source and utilize these ingredients to highlight the unique flavors and cultural heritage of South African cuisine.
• Adaptability and Cultural Sensitivity: Be adaptable and sensitive to different cultural preferences and dietary requirements. They should be open to learning about and incorporating various culinary customs, ensuring their menus are inclusive and appealing to a wide range of diners.

Skills

Cooking Hospitality Hotel and Resort Management

Industries

Hospitality

Staff Unlimited