This is the ideal position for someone who understands and appreciates the subtleties of flavor profiles and different pairings to good aesthetics in food presentations for the overall orchestra in the pleasing of the palette of the discerning Bush Fine dinning Cuisine to the International and local travelers appeal.

The successful candidate will be responsible for the daily preparation of all food preparation and banquet production and is responsible for deciding the final menu's with Head/Executive Chef.
They will also be in charge of managing different lodges and their Sous Chefs with the entrusted help of the Head Chef. They must be creative with their creations and continually research and test new and different recipes to ensure that members have an exceptional dining experience.

Personal Traits:

Good Communicator
Team Player
Punctual
Job Focus
Delegate
Knowledge of food and wine pairings
Not afraid to work long hours
Coach and mentor Junior staff
ADMINISTRATION & COST CONTROL

Duties and Responsibilities:

HANDLE AND MANAGE BIG BRIGADE
Oversees creativity and prepares all desserts required for all restaurants, banquets, specialty orders and to-go orders.
Set up, maintain, and break down station according to restaurant guidelines
Taste all products produced to assess quality
Notifies Sous Chefs and /or Executive Chef of all product shortages and equipment maintenance issues.
Prepares and serves items in accordance with established portion and presentation standards.
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared
Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.
Maintains a professional appearance at all times and report to work as scheduled, in uniform, and ready to be in position. Maintain a professional relationship with all coworkers.
Ensure that guest have a positive and memorable experience.

Skills and Attributes

Understanding and knowledge of safety, sanitation and food handling procedures. Must have problem-solving abilities, be self-motivated and organized.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem-solving abilities, be self-motivated and organized.
Commitment to quality service, and food and beverage knowledge.

Remuneration

R25k - R27k
Available IMMEDIALTELY
Live in

If you think you have got what it takes then i'd like to hear from you. Please send me your updated CV with a clear face photo and 3 of your most recently contactable references with all certified qualifications and documents.

If you are not contacted within 7 working days please consider your CV as unsuccessful however we will keep it on record.