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
Responsibilities:
· Directs food preparation and collaborates with head chef and executive chef
· Produces high quality plates ensures consistency
· Oversees and supervises kitchen staff
· Assists with menu planning, inventory and management of supplies
· Ensures that food is top quality and that kitchen is in good condition
· Keeps stations clean and complies with food safety standards
· Offers suggestions and creative ideas that can improve upon the kitchen’s performance
· Prepares food according to lodge standards and food styling guide
· Schedules staff shifts
· Train new employees
· Ability to remain in budget allocated by the company
· Monitors and maintains kitchen equipment
· Solves problems that arise and seizes control of issues in the kitchen
· Daily issuing of stock
· Checking of temperature gauges for all fridges and completes roster
· Reporting faulty equipment
· Assists assessor with staff training and mentors staff / learners
· Liaises with front of house
· Reports any issues / problems to management
· Be flexible in having to work at various lodges
QUALIFICATION/SKILLS
· Knowledge of various cooking methods, ingredients and procedures
· Computer Literate and sound knowledge of Excel and Word
· Panstrat or Semper
· Familiarity with industry’s best practices
· Ability to execute instructions by the Executive and Head Chef
· Creativity
· Hand-eye coordination
· Time-management skills
· Decision making
· Dietary Knowledge
· Handles pressure in a professional manner
· Deals with uncertainty amongst staff
· Ability to be patient and develop staff
· HACCP (FIFO etc.)
· Ability to work well with other chefs
· All-rounder, pastry, hot and cold sections
· Knowledge of outcomes-based education
· Ability to mentor and train staff
Good communications with
· All chefs
· All Camp Managers
· Heads of Department
· Lodge Manager
· Suppliers
· Good stock controls and stock rotation
· Responsible for all food orders, storerooms and fridge and deepfreezes in absence of the Executive Chef
· All food going out to guests at any time to be checked in absence of the Executive Chef
· Chef to check buffets / dinner / breakfasts
· Assessor on staff / learner progress
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
· Willingness / ability to train / mentor staff
PREVIOUS WORK EXPERIENCE REQUIRED
· High school diploma or equivalent
· Formal culinary training can be helpful
· 5 Years kitchen experience as a Sous Chef in a high pace five star environment
Passion for kitchen management – including all kitchen administration, general hygiene and people management.
Passion for training staff, creating fabulous food, and new ideas.
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.
