Head Chef - Timbavati

Hospitality and Outdoor – New Vacancy – Head Chef

Luxury Lodge – Timbavati

Requirements:

• Formal Chef Qualification
• At least 3+ years Chef Experience required in 5 star hotels, lodge or at a busy restaurant
• Proven experience as a chef with a strong background in leadership or a supervisory role.
• International exposure is a plus
• Spoken and written English
• Computer literate
• PAN Strat knowledge advantageous
• Ability to Cost menu’s.
• Passion for food and the food experience
• Ability to lead a team of people effectively
• Ability to run and delegate a pass during busy service
• Strong management skills, day-to-day, and long term
• The ability to motivate staff to consistently deliver at a 5 star level
• Ability to think and act creatively within a team
• Good knowledge of hospitality operations including butler service and rostering of staff
• Ability to create seasonal menu’s showcasing locally sourced ingredients and incorporating flavours to reflect the cultural influences of the region.
• Ability to work flexibly
• Ability to work in a fast paced environment while maintaining attention to detail

Description:

• Run and supervise the entire kitchen operation for the Lodge.
• Work with the Executive chef to ensure standards and goals are met
• Ensure all menus are followed and food standard is excellent at all times
• Support the chefs in daily supplies ordering from central store
• Support and train new chefs on certain recipes if necessary
• Work with Executive Chef to ensure effective implementation of Chef Academy training program
• Training all staff on new menus, new dishes and ensuring that the standard is maintained
• Continuous monitoring and control of dishes going out
• Make personal contact with guests at each meal
• Continuous encouragement and training of staff to provide the best food experience to guests
• Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
• Work within operational budgets
• Stock control measures – including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinator
• Invoice Inputting
• Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving.
• Attend weekly kitchen meeting with FOH and management team to ensure all items relating to the food experience are communicated and tended to

Package on Offer:

• Flexible dependent on experience - live in