Looking for an Executive Chef for 5* Lodge
Must have formal culinary qualification and at least 5 years Sous Chef and Executive Chef experience
Working towards always developing and bettering the 7 day menu, including situational dinners, beach picnics, and occasion dining
Creative situational dining
Quality and quantity of snacks to be checked
Rain- (and weather) management plan in place
Be aware of and make your chefs aware of special dietary needs
When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements
Ensure you have emergency food stored in your freezer to be used in a crisis
Responsible for training chefs & implementing kitchen standards
Train chefs on kitchen controls and waste management
Train chefs on how to present the food to the guests
Development of staff to increase their individual skills and ensure promotion when possible
Kitchen Hygiene standards set high
Correct chemicals and sufficient cleaning materials to be in stock at all times
Good stock controls and stock rotation
Strict food costs and continued cost cutting initiatives with local suppliers
Manage all local procurement on fish and other food stuff from local suppliers
Manage food budget both guest and staff