Eastern Cape: Executive Chef posted by Craven Cottage CC

Duties:
 
Ensuring consistently high quality of food and menus at three lodges with reference to locally grown and locally produced ingredients
Overall responsibility for the management of three lodge kitchens
Adherence to and monitoring of food and kitchen budget within agreed parameters
Maintenance of the highest standards of hygiene, quality control and health and safety in the kitchen
Contribution towards sustainability goals by constantly seeking ways to make kitchen operations and food supply chains more environmentally friendly
Communication with other departments (e.g. lodge management) to ensure that guest food / dietary requirements are met and expectations are exceeded
Proactive commitment to evolving the guest food experience to ensure guests (including return visitors) are continuously delighted by their stay
Effective financial management of kitchen operations through the administration of orders, stock control and working within agreed budgets
Record-keeping and monitoring of storerooms, fridges and freezers
Day-to-day management and supervision of kitchen and dining service team members
Creation of monthly and annual training plan for all departments
Maintenance of a safe, harmonious and enjoyable workplace environment for team members
Overseeing the management of staff canteens and the provision of healthy food for staff within agreed budgets
Ensuring quality and care of kitchen equipment and products in accordance with standard operating procedures
Regular management meetings with General Manager and Heads of Department
 
Requirements:
 
Grade 12
Formal culinary qualification
A minimum 3 years of relevant chef experience, in 5* hotel or a world-class lodge environment
Passion for hospitality and food
High standards of service excellence and attention to detail
Financial management ability
Proficient in English
Knowledge of Afrikaans advantageous
Working knowledge of food and beverage management systems
Working knowledge of labour law and disciplinary procedures
Understanding of food hygiene and health and safety
Excellent organizational skills
Excellent written and verbal communication skills
Excellent project management, planning and report writing skills
Excellent leadership and teamwork skills
Experience of people management
Ability to solve problems under pressure
Commitment to keeping up to date with trends and developments in hospitality, food and tourism
 
Package on offer:
 
Live-in position
Remuneration and benefits will be market-related and in accordance with experience and qualifications