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Stunning 5* Lodge in Sabi Sands is seeking a head chef reporting into the Executive Chef.
This is a live-in position
KEY OUTPUTS: Service and Kitchen Management
- 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
- 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
- Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving. Ensure that all cleaning is COVID compliant
- Attend weekly kitchen meeting with FOH and management team to ensure all items relating to the food experience and communicated and tended to People
- Continuous training and motivation of all kitchen staff – including on the job training
- Ensure all staff understand their responsibilities
- Good communication with: – All chefs; including the Excutive Chef -Heads of Department – Lodge Manager 2 -Suppliers
- Work closely with Executive Chef and General Manager to implement standards, and staff policies
QUALIFICATIONS REQUIRED:
- Formal Chef Qualification
- At least 5+ years Chef Experience required in 5 star hotels or lodges
- International exposure is a plus
SKILLS REQUIRED:
- Spoken and written English
- Computer literate
- Ability to Cost menu’s.
- Passion for food and the food experience
- Ability to lead a team of people effectively
- Strong management skills, day-to-day, and long term
- The ability to motivate staff to consistently deliver
- Ability to think and act creatively within a team
- Good knowledge of hospitality operations including butler service and rostering of staff
- Ability to work flexibly
PERSONAL ATTRIBUTES:
- Patience
- Attention to detail – Passion for training staff, creating fabulous food, and new ideas
- Good interpersonal skills
- Sense of urgency
- Passionate about guest delight
- Diligence and self-motivation to meet deadlines and keep on top of your job
- Willingness/ability to share information and teach and inspire others
- Ability to adapt and have a sensitivity to the culture of the staff