Employer Description
A private Safari Lodge, situated in KZN region.
Job Description
You will be responsible for the following duties: Menu planning, kitchen prep and set up, follow strict hygiene and safety protocols, staff training, staff rosters, food cost control, replenishing and ordering of stock, implementing standard kitchen rules with regards to international hygiene standards, must know French Cuisine.
Qualifications
International Diploma in Culinary Arts.
Skills
7 or more years in a similar role (5 star resort or lodge) , creative and innovative menu development, good knowledge of back office POS systems and Microsoft Office, hygiene and safety certifications would be to your advantage, hot and cold kitchen experience, food cost control. Must have experience in fine dining (Michelin star accredited) Ability to pre plan a 7 day menu in advance consisting of 5 courses. Ability to speak French speaking would be preferable although not a must.
Benefits
Live in accommodation, meals on duty.
