Requirements:
 
Assist the Head Chef in creating and implementing daily menus (able to implement daily menus aligned with the food philosophy, making full use of the garden produce)
Checking staff time and attendance, work schedules, grooming, and personnel cleanliness.
Coordinate activities of all chefs and apprentices to ensure an efficient and smooth food service.
Controls cost by minimising spoilage, waste and exercising portion control.
Handles equipment and utensil the proper way and teaching the rest of the team.
Control the food quality and presentation based on the Executive Chef standards and correct any mistakes.
Ensure that all employees have a complete understanding and adhere to the property standard
Controlling the monthly inventory.
Spend as much time as possible cooking yourself together with all the chefs.
Check and control store requisitions and minimise cost throughout the department.
Ensure good daily communication between the kitchen and the outlets.
Consistently provide and maintain the highest standard of staff care and service.
Maintain a high standard of personal hygiene.
Responsible for health and safety standards at work.
 
Requirements:
 
Grade 12
A formal culinary qualification
At least 2 – 4 years’ experience in a high end 5* hotel / restaurant
Ability to train a team.
Knowledge and passion for plant-based cooking, an interest in or understanding of medicinal herbs will be an advantage
Able to communicate with Garden Team regarding available produce and harvesting.
Ability to be innovative and flexible with menu changes according to guest dietaries.
Delivering excellent food and service.
Ability to multitask and be organized.
Excellent listening and communication skills.
Knowledge of Health & Safety standards in all areas.
Passion for sustainability and regenerative practices