Employer Description Our client is within the Hospitality industry in Northern KZN (Zululand). Job Description You will required to perform the following Key functions : Kitchen Hygiene standards set.Responsible for training chefs & implementing kitchen standards. Abide by the menu set according to Food Styling Guide and approved by Company’s Food Fundi .Work with the Company’s training chef when visits are conducted and be feedback fit. Presentation as discussed and according to Styling Guide. Up to date with What’s Hot & What’s Not for Company. Through the Tummy of the Guest Bops. Creative Bush Banqueting according to Food Styling Guide. Proactive Maintenance. Good stock controls and stock rotation. Responsible for all food orders, storerooms and fridge and deep freezes in absence of the executive chef. All food going out to guests at any time to be checked in absence of the executive chef. Chef to check buffets/dinner/breakfasts. Quality and quantity of snacks to game drives and Adventures to be checked. Good interaction with Guests: Invite feedback. Good interaction/ communication with Company’s Food Fundi’s: invite feedback; exchange ideas; be suggestion-friendly; share experience. Be aware of & make your follow chefs aware of special dietary needs for 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.Liaises with front of house.Reports any issues/problems to management.Assessor on staff/learner progress.Good communications with: All Chefs, All Camp Managers, Heads of Department, Lodge Manager and Suppliers. Qualifications Certificate/ Diploma. Skills Min 3 years as a Senior chef in a Five star lodge or hotel. Knowledge of various cooking methods, ingredients, and procedures. Computer Literate and sound knowledge of Excel and Word. Panstrat or Semper. Familiarity with industry’s best practices. Ability to execute instructions by the Executive and Head Chef. Creativity. Time-management skills. Decision making. Dietary Knowledge. Handles pressure in a professional manner. Deals with uncertainty amongst staff. Ability to be patient and develop staff. HACCP (FIFO etc.). Ability to work well with other chefs. All-rounder, pastry, hot and cold sections. Knowledge of outcomes based education. Ability to mentor and train staff. 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. Willingness/ability to train/mentor staff. Panstrat. All-rounder, knowledge of pastry and hot section. Passion for kitchen management – including all kitchen administration, general hygiene and people management. Passion for training staff, creating fabulous food, and new ideas.
