SUMMARY:
Luxury 5* Game Lodge close to Thabazimbi is looking for a Head Chef to manage, lead and train the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
POSITION INFO:
Duties:
Effective kitchen administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
Meet mandated cost through creativity and robust stock and accounting systems.
Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
Review and analyse monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems.
Take complete responsibility for the profitability of the department.
Ensure that the kitchen cleanliness and hygiene is of the highest standard.
Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
Implement, monitor and maintain constant communication between the Kitchen, Management and Front of House staff.
Check that meals and functions are set up to standards.
Staff food control: cost, quality, and quantity.
Attend meetings when required.
Training, Development & Mentorship
Earmark and develop individuals who show potential to grow into positions
Implement and document training, facilitating the use of appointed internal and external trainers
Provide effective leadership through professional man-management
Carry out regular, meaningful performance appraisals
Implement menus throughout the different outlets
Quality check taste and presentation of dishes
Ensure that portion size and plating of food are controlled to avoid wastage
Ensure that all food is being prepared to the highest standards.
Ensure efficient work with the focus on completing the task within the time available and to the standard set.
Requirements:
Grade 12
A formal cheffing qualification
At least 5+ years’ experience in a high end / 5* hospitality environment
Sound knowledge of food preparation and Kitchen hygiene.
Knowledge and understanding of all dietary and religious requirements.
Knowledge of menu compilation and international and up-to-date market trends.
Understanding of stock procedures and control.
Knowledge of product and supply.
Excellent planning, budgeting, and departmental administration skills.
Creating, implementing, and maintaining written control documents and training manuals.
Good knowledge of accounting principles, such as assessing P&L statements or forecasts.
Excellent attention to detail, excellent hygiene principles.
Guest focus philosophy
Team player with positive attitude, enthusiasm, and emotional control.
Excellent time management and self-discipline, interpersonal & problem-solving skills.
Proactive, use initiative and creative flair when required.
Committed and loyal, adaptable, and flexible.
People skills.
Leadership skills with passion for development and skills transfer.
