Job Description

• At least 3+ years of Chef Experience required in 5-star hotels, lodges, or at a busy restaurant
• Proven experience as a chef with a strong background in leadership or a supervisory role
• International exposure is a plus
• Spoken and written English
• Computer literate
• PAN Strat knowledge advantageous
• Ability to cost menus
• The ability to lead and motivate staff to consistently deliver at a 5-star level
• Good knowledge of

operations including butler service and rostering of staff * Ability to create seasonal menus showcasing locally sourced ingredients and incorporating flavors to reflect the cultural influences of the region.

• Creative problem-solving and decision making
• Passionate about delighting guests

Responsibilities:

• Run and supervise the entire kitchen operation
• Work with the Executive chef to ensure standards and goals are met
• Ensure all menus are followed and food standards are excellent at all times
• Support the chefs in daily supplies ordering from the central store
• Work with the Executive Chef to ensure effective implementation of the training program
• Continuous monitoring and control of dishes going out
• Make personal contact with guests at each meal
• Continuous encouragement and training of staff to provide the best food experience to guests
• Be flexible when receiving unexpected requests from guests and ensure you can accommodate unusual dietary requirements
• Work within operational budgets
• Stock control measures xe2x80x93 including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinator
• Invoice inputting
• Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving
• Attend weekly kitchen meetings with FOH and management team to ensure all items relating to the food experience and communicated and tended to

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