Head Chef (Tengile River Lodge) (Head Chef) at andBeyond

Closing date
11 Apr 2024 23:59

KEY OUTPUTS:

Service and Kitchen Management

• Run and supervise the entire kitchen operation for Tengile River 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 Executive Chef, Heads of Department, Lodge Manager and 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