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The Role

• We are seeking a talented Lodge Executive Chef to join our culinary team. In this senior leadership position, you will be responsible for overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for our guests.

Key Responsibilities

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment. Stay abreast of industry trends to ensure the menu remains current and competitive.
• Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organise and supervise food preparation, ensuring quality and consistency.
• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance. Foster a positive and collaborative work environment within the kitchen.
• Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
• Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.
• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.
• Adherence to Regulations: Ensure compliance with food safety regulations, licencing requirements, and other relevant industry standards.
• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

Theoretical Knowledge

• Culinary Education: A degree or certification in culinary arts.
• Leadership Skills: Strong leadership and management abilities, preferably in a supervisory role.
• Health and Safety Certification: Knowledge of food safety regulations and sanitation standards.
• Creativity: Demonstrated creativity in menu development and staying updated on culinary trends.
• Communication Skills: Effective communication with kitchen staff, suppliers, and customers.
• Business Acumen: Understanding of budgeting, cost control, and inventory management.
• Flexibility: Ability to adapt to changing circumstances and unexpected challenges.
• Professional Certifications: Additional certifications from culinary organisations or associations.
• Proven Track Record: Successful experience in progressively responsible culinary roles.

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Job Description

• Jozini Tiger Lodge & Spa is looking for a dedicated and skilled Commis Chef to join our team. Reporting to the Sous Chef or Chef de Partie, you will play a crucial role in food production and ensure smooth kitchen operations.

Key Responsibilities

• Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by senior chefs.
• Station Support: Support the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
• Learning and Development: Learn and hone cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
• Kitchen Organisation: Maintain cleanliness and organisation in the kitchen, including cleaning workstations, equipment, and storage areas.
• Assistance in Menu Execution: Help execute menu items, specials, and orders during service periods while following proper portion control and presentation guidelines.
• Quality Control: Ensure that all dishes are prepared to the highest standards of quality, flavour, and consistency.
• Adherence to Health and Safety Standards: Follow food safety and sanitation protocols to maintain a clean and safe working environment.
• Assistance in Inventory Management: Assist in stock rotation, labelling, and inventory control within your section of the kitchen.
• Team Collaboration: Collaborate with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment.

Requirements

• Grade 12 certificate or equivalent qualification
• Culinary Arts certificate or diploma is an advantage
• Proven track record of working in a hotel/resort kitchen