START 2019

You will be required to facilitate the effective and smooth operation of the Kitchen including planning and organising the preparation, cooking and presentation of food as well as staff supervision and shift rostering, while promoting the company goals of guest service and satisfaction, team work, and financial performance for individual lodges.

Minimum Requirements
Grade 12
Formal Chef qualification
Excellent interpersonal skills and fluency in English (other SA languages a bonus)
Min 3-5 years’ experience in a 4 / 5* Hotel
MS Office: Word, Excel, Outlook
Budgets & financial admin, stock management, safety management, ordering etc., to maximize gross profit and reduce food costs
Thorough knowledge of current leading culinary trends in food and beverage
Cuisine: Fine dining, a la carte, buffet, C & B – weddings & conferences, trending etc
Menu design and costing
Proven Management experience of a busy 4 OR 5 star kitchen, staff training, safety, motivation, IR
Prepared to go the extra mile and work relevant hours

Please send resume with email address and phone numbers
Note: only short listed applicants will be invited for interviews