Job Description
Candidate requirements:
- Diploma in Hospitality or Lodge Management
- 3–5 years in a 5-star boutique lodge or Big 5 reserve
- Culinary experience (advantageous)
- Menu development and food styling experience
- Strong food and beverage stock control background
- Hospitality and service training experience
- Solid kitchen hygiene and health knowledge
- Extensive purchasing experience
- Familiarity with current food trends
- Valid Driver’s License and own vehicle
- Strong leadership and mentoring abilities
- Excellent communication and interpersonal skills
- Energetic, proactive, and detail-oriented
- Creative thinker with a passion for food, wine, and guest delight
Candidate Responsibilities:
- Oversee kitchen operations
- Collaborate on menu development and food philosophy
- Manage food cost per guest and stock control systems
- Staff training, development, and discipline
- Manage leave cycles and ESS system
- Foster morale, hygiene, and appearance standards
- Build a learning culture and recognize performance
- Ensure team alignment with guest-focused service
Package:
- Negotiable monthly salary based on experience and qualifications
- Live-in accommodation with meals provided while on duty
- Pension fund contribution
- Work cycle: 21 days on, 7 days off
- Annual leave: 15 days
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