Kitchen Manager / Head Chef (JB2039)

Kitchen Manager / Head Chef (JB2039)
Lesotho
R15 000.00 per month CTC
Duration: 2-month Contract

A Ski Lodge in Lesotho is looking for an experienced, dedicated, and passionate Kitchen Manager / Head Chef to join their team and manage the restaurants at the lodge. This is a once in a lifetime opportunity for the right candidate. Accommodation and meals are included. This is a unique travel experience high up in the Maluti mountains of Lesotho. You can also nurture robust and lifelong relationships with people from every corner of the globe. This is your chance to open doors you never though existed and build the kind of network that most of your peers will envy.

Minimum Requirements:
Minimum Grade 12
Degree/diploma in hospitality
Minimum 3 years managerial experience
Physically fit and mobile with no back, leg, or arm problems
Must be able to read, speak and understand English
Able to plan, prioritize and delegate
Ability to learn to use job related equipment and machinery within set time frames
Able and willing to live at the resort
Able and willing to work long hours on feet
Must be familiar with Health and Safety rules preferably in a similar environment
Honest, sober habits, conscientious, reliable
Be willing to offer staff guidance
Able to cook menu items and be creative
Able to lead the team in the kitchen

Duties and Responsibilities:
Supervise all staff in the kitchen
Estimate food consumption and place food orders, while keeping costs down
Assist other restaurant departments when needed
Resolve customer complaints regarding food quality
Supervise cleaning, to ensure hygiene safety standards are upheld
Food production and portion control
Stock takes, Portion control to be implemented
Keeping all stock levels at an acceptable level, so no stock shortage
Maintain and change recipes as and when necessary
Control Time sheets, for payroll purposes
Budget tracking to ensure it stays within limits
Complete all necessary checklists for admin staff
Schedule staff according to peak times
Maintain standards of food
Maintain standards when accepting stock
Maintain hygiene standards in kitchen, including staff uniforms
Ensure food production is done quickly without mistake
Follow recipes, but improve if necessary
Service staff need to be kept aware of shortages
Constant maintenance checks to ensure machines/equipment are operational.