Duties:
 
Kitchen (Pan African Cuisine) preparation and maintenance of standards:

Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the lodge’s food philosophy.
Ensure all meals are checked and preparation lists / recipes are followed.
Control the usage of food supplies.
Continually strive to produce creative, world class cuisine.
4-day menu set according to food styling guide and recipes.
Aware of special diet requirements and tailor-made guest’s food experience.
Left-over food management
Staff food preparation and management
Inspire your chefs brigade to new levels of creativity.
Pre-order for special events and holidays.
 
Food Stock Control:
 
Maintain the food cost per guest (rand value) monthly in line with budget allocations
Maintain the food cost system and do necessary adjustments to stock sheets according to seasonal price variations.
Do stock take of all food on the last day of each month.
Control budget lines and hand in weekly invoice with correct budget line allocation codes.
Issue the correct amount of food for the guest count at the beginning of the day / portion control.
Ensure that stores are controlled and cleaned.
Responsible & assist the Head Chef with the daily and weekly food orders (storerooms, fridges, deep freezers)
Have knowledge of products, suppliers, prices and current stock.
Negotiate the best price for the best quality.
New suppliers to be sourced researched and visited.
 
Guests Delight Service:
 
Ensure the smooth and efficient running of the dining room and boma during service times each day
Understanding personal guests’ needs through interaction
Building relationships with new and repeat guests.
Promote and instil an ethic of guests care and guests’ interaction
Build upon the existing guests experience to create new ideas and to ensure the product remains fresh and modern
 
Beverage Control:
 
Overseeing the running of the stock control division
Implementing and maintaining a daily stock management & control system.
Ensure adequate stock levels.
Daily administrative functions, stock takes and reconciliation of sales
Assisting with the purchasing for beverage stock
Receiving of beverage ordered and checking of expiring dates
Stock issues to bars and departments
Storeroom / cellar and fridge control
Weekly administration, invoices and GRV’s
Monthly stocktakes and submitting of the information within deadlines
Meet or exceed sales targets
 
Management of the guest delight service teams: 
 
Inspire, stimulate and lead the team
Develop your teams and individuals
Ensure the right people are in the right positions
Ensure your team is guest focused
Promote and instil a passion for going the extra mile
Develop a learning culture within the team
Recognise great guest feedback and deal with negative guest feedback constructively
Staff training
Manage performance.
Manage the team’s leave cycle and annual leave.
 
Other:
 
Assisting at Front of House during guest’s arrivals or departures or lodge site inspections
 
Requirements:
 
Grade 12
Diploma in Hospitality or Lodge Management
Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5* boutique operation or Big 5 reserve within a similar lodge environment
Professional culinary experience an advantage
Menu development experience
Stock Control Experience in both food and beverage
Hospitality and Service training experience.
Solid knowledge of health and hygiene in the kitchen.
Extensive purchasing experience.
Familiar with latest trends.
Food Fundi that is passionate about food, people and service
Code 8 Driver’s License