Chef

SUMMARY:

This business is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment.  Every single employee makes a huge difference to our success and our contribution to the world, regardless of their role or function.  For this reason, we choose our employees very carefully – they are the strength and the future of this company.

POSITION INFO:

 
KEY OUTPUTS
·        Kitchen Hygiene standards set
·        Responsible for training chefs & implementing kitchen standards
·        Abide by the Menu set according to Food Styling Guide and approved by the business’ Food Fundi
·        Up to date with What’s Hot & What’s Not for our business
·        Through the Tummy of the Guest Bops
·        Creative Bush Banqueting according to Food Styling Guide
·        Proactive Maintenance
·        Good communications with all chefs; including the Executive Chefs;  Heads of Department;  Lodge Manager;  Suppliers
·        Good stock controls and stock rotation
·        Responsible for all food orders, storerooms and fridge and deep freezers
·        All food going out to guests at any time to be checked
 
QUALIFICATIONS / SKILLS
·        Knowledge of various cooking methods, ingredients, and procedures
·        Computer Literate and sound knowledge of Excel and Word
·        Familiarity with industry’s best practices
·        Ability to execute instructions by the Executive Chef or Lodge Manager
·        Creativity
·        Time-management skills
·        Decision making
·        Dietary Knowledge
·        Handles pressure in a professional manner
·        HACCP (FIFO etc)
·        Ability to work well with other chefs
·        All-rounder, pastry, hot and cold sections
·        Ability to mentor and train staff
·        Valid RSA Drivers Licence would be beneficial
 
PERSONAL CHARACTERISTICS
·        Good interpersonal skills
·        Sense of urgency
·        Passionate about guest delight
·        Attention to detail
·        Diligence and self-motivation to meet deadlines and keep on top of your job
·        Willingness /ability to share information and teach and inspire others
 
PREVIOUS WORK EXPERIENCE REQUIRED
·        At least 2+ years Chef experience as a sous chef in five star lodge or hotel
·        Formal Qualification
·        Understanding and experience on PANstrat is favourable
 
We reserve the right not to make an appointment.

NB! This job is now closed. You can apply for other jobs by uploading your CV.