Job Description

Job Summary

• Must be prepared to work in remote area, including adaptability required in such an environment

• Position would be responsible for two restaurants, two bush venues and all function facilities, which include conference facilities.

• 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 4-star 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 hot buffet & a la carte as required.

• Must be strong in food stock control and keep wastage to a minimum.

• Good financial acumen required for controls, budgeting & procurement requirements.

• Able to draft staff rosters and staff registers. Manage labour relations as required.

• Manage large staff complement.

• Manage suppliers & deliveries as required, prioritising both quality and cost.

• Ensure standards as laid out by the company are always upheld by the kitchen.

• Be able to run various functions at the same time.

• Monitor food standards consistently.

• Have an extremely 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.

• Must have an excellent understanding of Food Cost and Cost Controls

• Must be able to work in all kitchen departments and train staff to required levels of efficiency.

• Promote interdepartmental cooperation.

Requirements

• Applicants must have at least 3-5 years' Executive Chef experience at a 4/5* Hotel.

• Matric.

• Further tertiary culinary qualifications.

• Valid driver's license & own transport.

• Must have good leadership skills.

• 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-oriented, honest, passionate.

• Manage the kitchen as a business unit.

• Menu planning as required.

Benefits

• SALARY - Salary negotiable within reason & dependent on experience and

• qualifications

• The remuneration will be discussed at the interviews or upon individual requests.

• Meals provided on duty

Ziyana Business Consulting and Training
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