Employer Description
A Private Luxury Beach Lodge situated along the Garden route
Job Description
Directing the food preparation process and delegating tasks, Assisting the Head Chef to create menu items, recipes and develop dishes for the Lodge & Bistro, Supervising, motivating and working closely with other Chefs of all levels, Being responsible for health and safety, Ensuring food quality and excellent standards are maintained for all dishes created, Guest interaction to enhance guest satisfaction, Administration of orders & stock control to minimize shortages and wastage, Communication with management and lodge team to ensure the smooth running of the department.
Qualifications
- Matric
- Diploma in Professional Cookery (Would be advantageous)
Skills
A minimum of 2 years management experience in a medium sized kitchen - 5 star property in a Sous or Senior Sous chef position, Computer literate - Good level of numeracy, Own transport and drivers’ license (essential), Working knowledge of Health, Safety and hygiene practices, Good wine and wine pairing knowledge will be beneficial.
Benefits
