Job Summary
KEY OUTPUTS
- Kitchen Hygiene standards set
- Responsible for training chefs & implementing kitchen standards
- Abide by the 7 day Menu set according to Food Styling Guide and approved by the company’s Food Fundi
- Work with the company’s training chef when visits are conducted and be feedback fit
- Presentation as discussed and according to Styling Guide
- Up to date with What’s Hot & What’s Not for the company’s Food
- Through the Tummy of the Guest Bops
- Creative Bush Banqueting according to Food Styling Guide
- Proactive Maintenance
- 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
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
PREVIOUS WORK EXPERIENCE REQUIRED
- At least 2+ years Chef experience
- Passion for kitchen management – including all kitchen administration, general hygiene and people management
- Passion for training staff, creating fabulous food, and new ideas
