Executive Chef

Job Description

• Must be prepared to work in remote area, including adaptability required in such an environment
• Position would be responsible for two restaurants, two bush venues and all function facilities, which include conference facilities.
• Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 4-star lodge.
• Ensure quality & efficiency of food & service to customers is at highest levels always.
• Must be able to do the purchasing, checking of goods and packing of all relevant storage facilities.
• Serve hot buffet & a la carte as required.
• Must be strong in food stock control and keep wastage to a minimum.
• Good financial acumen required for controls, budgeting & procurement requirements.
• Able to draft staff rosters and staff registers. Manage labour relations as required.
• Manage large staff complement.
• Manage suppliers & deliveries as required, prioritising both quality and cost.
• Ensure standards as laid out by the company are always upheld by the kitchen.
• Be able to run various functions at the same time.
• Monitor food standards consistently.
• Have an extremely high standard of hygiene.
• Ensure all food service areas are maintained in accordance with company standards & hygiene requirements.
• Management of Food – FIFO.
• Reporting of breakages as required.
• Must have an excellent understanding of Food Cost and Cost Controls
• Must be able to work in all kitchen departments and train staff to required levels of efficiency.
• Promote interdepartmental cooperation.

Requirements

Benefits

Requirements

Applicants must have at least 3-5 years’ Executive Chef experience at a 4 / 5