Employer Description
Upmarket Game Lodge comprising of 3 Camps of 12 rooms, 6 Rooms and 6 Rooms = 48 guests. Located in remote area within the Kruger National Park.
Job Description
Our client has a vacancy for an Executive Chef at to oversee three Camp kitchens in the Kruger National Park. A requirement is that of a minimum of 8 years in a similar role in a game reserve at Head Sous running a fully operational kitchen or Exec chef level. Position is available immediately.
Background: This is a difficult position and running three camps is no easy feat. Camps comprised of 12 rooms, 6 Rooms and 6 Rooms = 48 guests. Staff meals. Upgrading menus and training is of importance. Vegan and vegetarian options require attention. Remote area within the Kruger National Park.
Responsibilities you will be held accountable for within your department.
Food
Reporting to: The Resident Manager.
Chef responsibilities
- Maintaining and improving the culinary experience
- 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 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.
You are responsible for your own time management, but you must keep the resident manager informed of your daily plans. Please send CV and recent food portfolio ASAP, if you feel you meet these requirements and capabilities.
Qualifications
Formal Professional Cookery/Culinary Arts/Kitchen Management Qualification required.
Skills
Minimum 8 years experience in a senior Chef role running a kitchen in an Upmarket Game Lodge environment. Sober habits with no dependence on drugs. Valid driver’s licence and able to drive at night between camps when required (not night-blind). Valid references with background checks. Strong and motivated individual. Computer literate. Experience in preparing fine dining and special requirements such as Indian cuisine and vegan options. Mature strong leader, confident, well spoken, presentable, hands on, strong and motivated.
Benefits
Company provident fund with 5% contribution and medical aid contribution. Single Live in. Leave cycle – 3 weeks on 7 days off. Annual leave: 21 consecutive days after a full year worked.
