Job Description

Job Summary Candidate Requirements :

• Must have 3-5 years of experience in a 4* lodge
• Must be prepared to work in a remote area, including adaptability required in such an environment
• Valid drivers License & own transport is advised
• Good computer skills in MS Office (Word, Excel & Outlook)
• Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 4* Luxury Lodge
• Responsible for two restaurants, outdoor venues, and all function facilities, which include conference facilities, function facilities & outdoor wedding venue
• Must be able to do the purchasing, checking of goods and

packing of all relevant storage facilities * Serve a high-standard buffet for breakfast, lunch and dinner and A La Carte as required

• Ensure quality & efficiency of food & service to customers is at its highest levels always
• Must be strong in food stock control and keep wastage to a minimum
• Good financial acumen is required for controls, budgeting & procurement requirements
• Able to draft staff rosters and staff registers. Manage labor relations as required. Manage large staff complement
• Manage suppliers & deliveries as required
• Ensure standards as laid out by the company are upheld at all times by the kitchen
• Be able to run various functions at the same time
• Monitor food standards consistently
• Have a high standard of hygiene
• Ensure all food service areas are maintained in accordance with company standards & hygiene requirements
• Management of Food - FIFO
• Reporting of breakages as required
• Food cost of sales procedures
• Must be able to work in all kitchen departments and train staff to required levels of efficiency
• Promote interdepartmental cooperation
• Must have good leadership skills
• Management reporting required
• Manage customer complaints when required
• Stable track record
• Reliable, ethical, confidential, motivated, sales orientated,

honest, passionate * Manage kitchen as a business unit

• Menu planning as required
• Reliability & adaptability
• Planning & organizing a kitchen brigade
• Eye for detail
• Stress tolerance
• Problem analysis
• Excellent verbal & written communication skills
• Be guest-centric ensuring great experiences
• Promote & foster teamwork

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