Job Summary
KEY OUTPUTS
- Kitchen Hygiene standards set
- Abide by the Menu set according to Food Styling Guide and approved by the company’s Food Fundi
- 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; including the Executive Chef
- Heads of Department
- Lodge Manager
- Suppliers
- Good stock controls and stock rotation
- Assist with the management of food orders, storerooms and fridge and deep freezers
QUALIFICATIONS AND SKILLS
- Knowledge of various cooking methods, ingredients, and procedures with emphases in Pastry
- Computer Literate and sound knowledge of Excel and Word
- Familiarity with industry’s best practices
- Ability to execute instructions by the Executive Chef or Lodge Manager
- Creativity
- Time-management skills
- Dietary Knowledge
- Handles pressure in a professional manner
- HACCP (FIFO etc.)
- Ability to work well with other chefs
- Ability to mentor and train staff
- Valid RSA Drivers Licence would be beneficial
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 as a Pastry chef in five-star lodge or hotel
- Formal Qualification/s
- Understanding and experience on PANstrat or Pastel is favourable
