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A 5* lodge in North west province seeks a head chef to co-ordinate and manage all culinary requirements. If you are passionate about food, love the bush and enjoy taking guests on an unforgettable taste sensation this may be the opportunity for you.
In order to qualify you need:
Three years experience as head chef / kitchen management in a boutique hotel/5*properties (a la carte/ table d'Haute)
Work will involve the supervision of all meals and preparation for Multiple Venues (i. e. boma, dining room, bush breakfast etc. ) - in accordance with recipes and menus
Training employees on the food preparation and presentation as well as stock control and inventory control. Activities and decisions will be varied, requiring the solving of both common and unusual problems. Direction is received from the directors
Operations on matters pertaining to special menus and operating policies
Develop recipes and menus for all food operations
Supervise food production
Maintain food cost standards and cost
Promote safety and proper sanitation
Taking inventory and purchasing supplies
Introduce new products
Acts as an active worker on the team
Handle customers' / client concerns and suggestions
Handle employees' concerns and issues
Control food waste by using in proper areas to be distributed daily
May have full or final responsibility for job actions (e. g., new hires, promotions, demotions, transfers, discipline, terminations)
Set production goals or job expectations
Train, coach or counsel, direct reports
Asses performance and complete a formal performance evaluation
Participates in determination of salary and salary changes for juniors.
Other duties as necessary
EDUCATION AND EXPERIENCE
Degree or Diploma in Catering and Food Service management
Minimum 5 years experience as a Head Chef
KNOWLEDGE, SKILLS AND ABILITIES
Must have a thorough knowledge of the materials, methods, and equipment used in preparing food in a 5 star environment
Knowledge of food preparation and food service management, methods, and techniques.
Must be able to work long hours. ( on Rotation Cycle)
Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.
Must be able to plan and modify menus to also meet the staff requirements
Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
Must be able to initiate and supervise stock take on a daily or weekly basis to order accordingly on a weekly basis and keep records of foodstuffs used by processing issues and transfers on PANSTRAT.
Must be able to supervise the work of others.
Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
Must be able to maintain a variety of records and to prepare reports, computer literacy is essential.
Please attach the following with your application:
3 pics of signature dishes
Head and shoulders photo
Scanned copies of Qualifications and trade certification.
· Reference: LS-74957-3104 · Salary: R12 000 - R17 000 live in, hospital plan, provident fund form, uniforms and laundry. Dep on Exp. · Country: South Africa · Province: North West Province · Date Posted: 31 Dec 2016 · Employer type: Game Farm & Lodge
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