APPOINTMENT REQUIREMENTS
• Completed tertiary qualification in Culinary Arts
• Min 2 – 3 years previous experience as Snr CDP / Jnr Sous in a 5* environment
• Must be fluent in English
• Excellent references & food portfolio

KPA’S

•Supports the Lodge and Kitchen Management teams to implement and monitor the annual plans for Kitchen and Stewarding operations befitting the game reserve.

•Monitors the day-to-day performance of the Lodge Kitchen team, ensuring that they follow the policies, rules, recipes, ways of working and instructions to achieve the desired results.

•Actively develops and displays at all times the level of competence, professionalism, and excellence that is expected at the lodge.

•Supports the lodge and kitchen management teams to ensure that the Kitchen operations are ready to cater for residents and guests at any time as and when required.

•Trains, develops and coaches kitchen employees, chefs, chef de parties and commis as and when required.

•Stays informed about developing practices in food production and hygiene, including new machinery and equipment to improve storage, food production, transportation and presentation services.

Hospitality hours and shift work applies: 11 days on / 3 days off

Competitive market-related salary on offer, including accommodation (excluding meals)

Please note: Due to the nature of the accommodation on offer, this position will suit a single person without dependants

To apply, please email CV’s , stating your current gross ctc monthly salary + notice period