SUMMARY:
Head Chef
POSITION INFO:
The company is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and 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 individuals very carefully – they are the strength and the future of this company.
This position assists in the managing of Phinda Mountain Lodge, Phinda Rock Lodge kitchens & Zuka Kitchens. Including Scullery, Canteen, Cold & Hot Section and Baking
KEY OUTPUTS:
· Kitchen Hygiene standardsset
· Responsible for training chefs & implementing kitchenstandards
· Abide by the menu set according to Food Styling Guide and approved by &Beyond FoodFundi
· Work with the &Beyond training chef when visits are conducted and be feedbackfit
· Presentation as discussed and according to StylingGuide
· Up to date with What’s Hot & What’s Not for & BeyondFood
· Through the Tummy of the GuestBops
· Creative Bush Banqueting according to Food StylingGuide
· ProactiveMaintenance
· Good stock controls and stockrotation
· Responsible for all food orders, storerooms and fridge and deep freezes in absence of the executivechef
· All food going out to guests at any time to be checked in absence of the executivechef
· Chef to check buffets/dinner/breakfasts
· Quality and quantity of snacks to game drives and Adventures to bechecked
· Good interaction with Guests: Invitefeedback
· Good interaction/ communication with company Food Fundi’s : invite feedback; exchange ideas; be suggestion-friendly; shareexperience
· Good discipline and fair treatment: Be a RoleModel
· Good Teamwork to bepromoted
· Have Fun and beFlexible
· Always beapproachable
· Be aware of & make your follow chefs aware of special dietary needs forGuests.
· WhenspecialdietaryGuestsarriveatthelodgeensurethateitheryourselforanotherchef meets the Guest before their first meal to establish theirrequirements.
· Liaises with front ofhouse
· Reports any issues/problems tomanagement
· Assessor on staff/learnerprogress
· Good communicationswith:
o Allchefs
o All campmanagers
o Heads ofDepartment
o LodgeManager
o Suppliers
HEAD CHEF QUALIFICATIONS/SKILLS:
· Knowledge of various cooking methods, ingredients, andprocedures
· Computer Literate and sound knowledge of Excel andWord
· Panstrat orSemper
· Familiarity with industry’s bestpractices
· Ability to execute instructions by the Executive and HeadChef
· Creativity
· Time-managementskills
· Decisionmaking
· DietaryKnowledge
· Handles pressure in a professionalmanner
· Deals with uncertainty amongststaff
· Ability to be patient and developstaff
· HACCP (FIFOetc.)
· Ability to work well with otherchefs
· All-rounder, pastry, hot and coldsections
· Knowledge of outcomes basededucation
· Ability to mentor and trainstaff
PERSONAL CHARACTERISTICS
· Good interpersonalskills
· Sense of urgency
· Passionate about guestdelight
· Attention to detail
· Diligence and self-motivation to meet deadlines and keep on top of yourjob
· Willingness/ability to share information and teach and inspireothers
· Willingness/ability to train/mentorstaff
PREVIOUS WORK EXPERIENCE REQUIRED:
· Panstrat
· 3 Years as a senior chef In a five star lodge orhotel
· All-rounder, knowledge of pastry and hotsection
· Passion for kitchen management – including all kitchen administration, general hygiene and peoplemanagement
· Passion for training staff, creating fabulous food, and newideas
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.
