URGENT IMMEDIATE START We are seeking a Sous/Head chef to lead our clients unique lodge based in Sabi Sands.
Requirements and Responsibilities
Stock Management: Conduct weekly stock takes to ensure accurate inventory control, and monitor stock levels to minimize waste and maximize efficiency.
Ordering: Oversee all ordering of kitchen supplies, working closely with suppliers to secure high-quality ingredients while managing food costs effectively.
Menu Planning & Development: Design and update menus that reflect seasonal availability, guest preferences, and dietary requirements while showcasing culinary creativity and local flavours.
Administration & Paperwork: Manage all administrative functions of the kitchen, including maintaining records of expenses, food safety compliance, and staff scheduling to ensure smooth operations.
Team Leadership: Lead, train, and motivate the kitchen team, fostering a positive work environment that encourages collaboration, growth, and continuous improvement.
Quality Control: Ensure that all dishes are prepared to the highest standard of taste and presentation, maintaining consistency and quality across all meal services.
Health and Safety Compliance: Ensure strict adherence to health, hygiene, and safety standards, maintaining a clean and organized kitchen at all times.
Guest Interaction: Engage with guests to receive feedback and adjust offerings as needed, striving to elevate the overall dining experience.
Proven experience as a Head Chef or Senior Sous Chef in a luxury or fine dining establishment.
Strong leadership and team management skills, with the ability to inspire and develop junior chefs.
Exceptional organizational and multitasking abilities, with a keen eye for detail.
Expertise in culinary techniques, food safety, and kitchen operations.
Ability to thrive in a fast-paced, high-pressure environment with a focus on delivering excellence.
Creativity and a passion for staying current with food trends, techniques, and presentation styles.
#J-18808-Ljbffr
