Luxury lodge in the Kruger Park region is requiring an experienced Lodge Head ChefMinimum requirements: (Non Negotiable)3 Year Accredited Diploma/Certificate in Culinary Arts/Professional Cooking NQF4/NQF5 from an accredited Culinary InstitutionExamples of cuisine/food portfolio is a must.Experience 5 Years as a luxury lodge Head Chef essentialRegret this position is SINGLE LIVE-IN with own accommodation - no kids or pets due to Lodge safetyRequired Competencies:Customer OrientationTeamwork & CooperationResults OrientatedPlanning & OrganisingAbility to work under pressureLearning Orientation, Training & SuccessionEXTENSIVE knowledge of food costing, budgeting & reportingDuties:Planning menus for all food outlets at the Hotel, Lodge & Conference centresScheduling and coordinating the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goalsApproving the requisition of products and other necessary food suppliesEnsuring that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areasEstablishing controls to minimize food and supply waste and theftSafeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principlesDeveloping standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling pricesPreparing necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are metAttending food and beverage staff and management meetingsConsulting with the Food & Beverage Director about food production aspects of special events being plannedCooking or directly supervises the cooking of items that require skilful preparationEnsuring proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitabilityEvaluating food products to assure that quality standards are consistently attainedInteracting with food and beverage management to assure that food production consistently exceeds the expectations of guestsIn conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standardsEvaluating products to assure that quality, price and related goods are consistently metDeveloping policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminologyEstablishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipmentProviding training and professional development opportunities for all kitchen staffEnsuring that representatives from the kitchen attend service line-ups and meetingsPeriodically visiting dining area when it is open to welcome guestsAlways Supporting safe work habits and a safe working environmentPerforming other duties as directed
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