Employer Description
An upmarket Game lodge with 3 camps located in Kruger National Park.
Job Description
I have a vacancy for an Executive Chef in the Kruger National Park.
Leave cycle – 3 weeks on 7 days off
Annual leave: 21 consecutive days after a full year worked.
Responsibilities you will be held accountable for within your department.
Food
Responsible to: The Resident Manager.
You will be responsible for the following in the F & B Department.
- Quality of meals at all three lodges.
- Consistency of meals and ingredients used in recipes.
- Implementing the new menus and rounding off the individual dishes to the desired standard.
- Doing costing for the said menus.
- Sourcing and dealing with suppliers.
- Ensuring that we always get the most competitive prices out there, but not compromising quality for lower prices.
- Updating price lists or order sheets with the most recent prices. (Keeping the prices that we have on site current and up to date)
- Controlling the departmental budget by staying within the budget or motivating reasons for going over budget.
- Ensuring that the COS is in line with the budget.
- Ensure that stock rotation is adhered to.
- Ensure that all relevant Hygiene regulations are in place and adhered to.
- Check that requisitions and issue sheets are done correctly.
- Mid-month stock take, together with the stock controller.
- Month end stock take, together with the stock controller.
- Ensure that discipline is maintained in your department.
- Handle all disciplinary issues in conjunction with the Resident Manager.
- Visit all three Camps at least twice a week and see that standards are being kept up.
- Be on the “floor” on a regular basis and ensure that buffets are replenished and looking fresh.
- Draw up leave roster for the staff in your department.
- Performance management: monitor staff performance and provide feedback.
- Ensure kitchen equipment faults are reported to the maintenance manager.
- Be involved in training and guiding of all service staff.
- Ensure the appearance and hygiene of all kitchen and service staff is up to standard.
- Keep records of training done.
- Personally, discusses all non-routine matters with the Resident Manager.
Beverage
- Constantly look for new and different wines to be paired with our dishes.
- Do training with staff on a regular basis concerning wine and other beverage service.
Daily schedule example
Normal shift to include the following:
07h30 – Attend morning meeting to discuss daily dietary requirements etc.
08h00 – 10h00 – Oversee breakfast service.
10h00 – 12h00 – Check requisitions/oversee lunch prep/orders.
12h00 – Camp visits/lunch prep and service/check menus are correct/evening menus done.
14h00 – 15h00 – High Tea preparation/service/
15h00 – 18h00 – Take a break if you will be coming in to check on dinner service.
Or
15h00 -16h30 – Check on dinner prep/hygiene status/deal with any staff problems/changes to dietaries from arriving guests.
If coming in for dinner service at any of the lodges:
18h00 until finished – Check on standard of food and service and make notes for discussion in morning meeting. Give guidance and training where needed.
The above schedule is an example only and you can adjust what you need to as no two days are the same.
You are responsible for your own time management, but you must keep the resident manager informed of your daily plans.
Qualifications
Formal Professional Cookery diploma essential.
Skills
A requirement of a minimum of 5 years in a similar role at Head / Sous running a fully operational kitchen.
Benefits
Company provident fund. Single Live in.
