Duties:
 
Preparation and design of all food of a busy a la carte kitchen.
Produce high quality meals both in taste and design
Ensure the kitchen operates in a timely way that meets our quality standards.
Assist the Head Chef and stand in for Head Chef when required.
Solve any issues that arise and take control of any problematic situations
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers and guests
Comfortable in talking to and dealing with guests
 
Requirements:
 
Grade 12 & a formal Culinary Qualification
A minimum of 3+ years working experience in similar role at a 5* property Understanding the various cooking methods, ingredients, equipment and procedures
Familiar with Industries best practices

Duties:
 
Preparation of all food to lodge standards
Produce high quality meals both in taste and design
Ensure the kitchen operates in a timely way that meets our quality standards.
Assist the Head Chef and stand in for Head Chef when required.
Solve any issues that arise and take control of any problematic situations
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers and guests
Comfortable in talking to and dealing with guests
Maintaining hygiene standards
 
Requirements:
 
Grade 12
A formal Culinary Qualification
A minimum of 3+ years working experience in similar role at a 5* level
Understanding the various cooking methods, ingredients, equipment and procedures
Familiar with Industries best practices
 

Duties:
 
Support the Head Chef in the daily operations of the kitchen
Always keep work area in hygienic conditions according to the rules set by the Head Chef
Control food stock and food cost within the kitchen
Assist head chef with monthly stock takes
Prepare the daily “mise en place” and food production in different sections of the main kitchen or satellites
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
 
Requirements:
 
Grade 12
Tertiary Culinary Diploma
At least 3+ years of experience as a Sous Chef at a 5* Game Lodge
IT Skills & Computer literate
Exceptional eye for detail
Experience in fine dining & bush meals
Computer literate
Excellent knowledge of stock control, ordering, budgeting etc
Must have strong knowledge of health & safety in the kitchen
Must be able to lead a team in the absence of the Head Chef
Work closely with service staff and management
People’s person with strong personality
Outgoing & flexible
Neat & presentable
Familiar with latest trends
Hospitality and service training experience
 
Package:
 
Monthly package negotiable depending on experience and qualifications
Accommodation (2-bedroom flat with Kitchen, Lounge area and undercover parking garage)
Pension fund
Work cycle: 21 days on / 7 days off
15 days annual leave