This business is built almost entirely on the strength of remarkable people who give passionately to their roles work tirelessly have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single employee makes a huge difference to our success and our contribution to the world regardless of their role or function. For this reason we choose our employees very carefully – they are the strength and the future of this company.
KEY OUTPUTS
Kitchen Hygiene standards set
Responsible for training chefs & implementing kitchen standards.
Correct chemicals and sufficient cleaning materials to be in stock at all times
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; HOD’s Lodge Manager and suppliers
Good stock controls and stock rotation
Good administration
Good interaction/communication with other chefs: invite feedback
Strict food costs and continued cost cutting initiatives with local suppliers
Responsible for all food orders storerooms and fridge and deepfreezes
Leftover management: leftovers to be discussed and processed every day
All food going out to guests at any time to be checked by chef
All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
Quality and quantity of snacks for game drives to be checked
Bush banqueting drink stops picnics etc. to have checklists host etc.
Rain (and weather) management plan in place
Good interaction with Guests Food Fundis and other Chefs: Invite feedback exchange ideas; be suggestionfriendly; share experience
Good discipline and fair treatment: Chef to be a Role Model
Good Teamwork to be promoted
Have Fun and be Flexible
Always be approachable innovative and able to work unsupervised
Be aware of & make your chefs aware of special dietary needs Guests
When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements.
Ensure you have “911” Emergency food stored in your freezer to be used in a crisis.
DESCRIPTION The Chef is responsible to explain to the Camp mangers and Butlers what the different dishes are and what their ingredients are for breakfast lunch and dinner.
SKILLS REQUIRED
Communication skills with guests and fellow staff members
Standard of your work must exceed the standard of the lodge
Good organisational ability
Lateral thinking ability
Initiative
Must adhere to World Class Hospitality and Service Standards
Honest have good integrity proactive and driven person who has career ambitions
KNOWLEDGE REQUIRED
Hospitality
Environment
The surrounding communities
The country
Company Knowledge
Valid unendorsed SA driver’s license essential.
PREVIOUS WORK EXPERIENCE REQUIRED
Experience in the service industry
At least 3 years relevant experience
Passion for creating fabulous food
This is a permanent livein position based at the lodge in the Zululand District.
Transport to/from leave cycles is the successful candidate’s own responsibility
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