Chef

Duies:

Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard

Assist in effective Kitchen Administration to minimize shortage and wastage and effective stock control, assuming full responsibility of any shortages wastage and variances

Assist in performing effective asset management to ensure that all company assets are maintained in the best possible condition

Endure that all food is being prepared to the highest standards

Ensure efficient work with the focus on completing the task within the time available and to the standard set. Assist in the delegation of daily responsibilities & duties

Ensure all guest information available is collected and communicated prior to arrival

Obtain details on daily and MTD department cost daily and direct your services to maintain budget or decrease cost while still delivering service to standard

Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and property and company standards, ensuring accuracy

Requirements

Requirements/Qualification And Skills:

Grade 12/NQF Level 4 (essential)

Excellent grasp of English language and excellent communication skills

Relevant qualification (advantageous)

At least 4 years experience in similar role

5 Star lodge experience preferable

Qualification from a reputable culinary institute preferred

Leadership and people skills-tolerance, patience and care

Salary Package

Basic salary will be discussed during interviews

Live-In

All meals included

Contribution towards medical aid.

Industry: Restaurant