WINE KNOWLEDGE IS A MUST
Kitchen - Pan African Cuisine – preparation and maintenance of standards:
Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the Lodge Philosophy.
Ensure all meals are checked and preparation lists / recipes are followed.
Control the usage of food supplies.
Continually strive to produce creative, world class cuisine.
4-day menu set according to Food Styling Guide and Recipes.
Be aware of Special Diet Requirements and Tailor-made guest's food experience.
Left-over food management: left-overs to be discussed and processed daily.
Staff food preparation and management
Inspire your chefs brigade to new levels of creativity.
Pre-order for special events and holidays.
Be in your Business …. In your Kitchen … Checking … Tasting …. Training … Styling …
Food Stock Control:
Guests Delight Service:
Beverage Control:
Management of the Guest Delight Service Teams.
Other
Assisting at Front of House during guest's arrivals or departures or Lodge Site Inspections – Show Time;
Relationship with lodge community, owners, suppliers;
Strong leadership & mentoring skills - Listen, Inspire and Empower the team to perform their duties to the best of their ability and according to company standards.
Make the team feel valued in order for them to assist you to drive the department and Kapama Southern Camp.
Develop a learning culture.
Strong management skills.
Problem solving skills.
Be honest
Be transparent – open and fair.
Show respect – shift blame culture to fix culture.
Be consistent.
Be empathic – listen first – be considerate.
Specific Job Skills:
Energetic, proactive person with well-developed concept of the importance of providing a world-class guest experience.
Ability to share information, teach and inspire others.
Strong people skills.
Ability to work under pressure and to tight deadlines.
Experience of working with diverse teams.
Diligence and self-motivative.
Lateral thinking ability.
Attention to detail.
Competent financial and IT skills.
Think out of the Box
Planning & organizing.
An appreciation of other cultures.
Develop a learning culture.
Qualifications and experience required:
Diploma in Hospitality or Lodge Management
Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment;
Professional culinary experience an advantage
Menu development experience
Stock Control Experience in both food and beverage
Hospitality and Service training experience;
Solid knowledge of health and hygiene in the kitchen.
Extensive purchasing experience.
Familiar with latest trends.
One word a 'Food Fundi' that is passionate about Food, People and Service
Code 8 Driver's License