Graaff-Reinet: Executive Chef

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