Head Chef
LifeBrands
Nơi làm việc
Kuruman
Hình thức tuyển dụng
Toàn thời gian
Chi tiết công việc
Role Summary
This kitchen is a unique kitchen. I want every guest to feel the presence of the chefs thru every meal we serve. We will personalise all aspects of delivery and a key focus on dietaries. The running of the kitchen is a privilege, and this kitchen will demand excellence. Nothing is too much; we will be unreasonable in our hospitality. The drive for a strong team will start with the Executive sous chef. This will require having a strong focus on team morale, guest experience and ensuring we keep pushing for the 2%.
Kitchen Operations
• Responsible for the cleanliness, stock control, organisation, and standards of the storerooms and kitchens. This includes but are not limited to Fridges, freezer, and dry stores.
• Record all daily tasks in the HACCP file and use this as a guidance for day-to-day cleaning.
• Submit monthly stocktakes on food and operational equipment.
• Achieve food cost monthly.
• Assist all team members to achieve success for our guest.
• To be fully aware of all hygiene control and chemicals used.
• Pass on all information to the team and to enhance their knowledge wherever possible.
• Another camp will form part of the day-to-day operation. Need to ensure there is a presence.
• Assist the Managers in anything they need.
• Assist the rest of the team to maintain quality, standards and cleanliness as required by the Executive Chef.
• Label and date everything.
• Enforce cold chain management.
• Maintain a consistent holding stock for all kitchens with the Executive Sous Chef at production kitchen.
• Do orders weekly and ensure a safe par stock level for efficient operating output.
• Ensure all transfers and orders are done with the production kitchen each week.
• Maintain par level of all crockery and cutlery.
• Do research based on new trends and how do we make it applicable to us.
• Assist with development of the chefs thru a skills assessment and then a structured "on job training" program.
• Write and implement Standard Operating Procedure (SOP) for all menus and setups.
• Be diligent on the execution of all SOP's. You need to be the example.
• Train team members on the SOP for all food and setups .
• Do weekly rosters.
• Weekly tasting of food.
• Work closely with team leaders regarding guest experiences.
• Ensure that the Long Run initiatives are maintained, and all meetings are attended.
• Ensure positive feedback from guest thru regular interaction.
• Meet guest during their stay.
• Do recruitment in accordance with the Executive Chef.
• Do all performance appraisals
Knowledge
• Advance cooking techniques
• Health and safety (HACCP)
• Equipment uses
• Guest interaction
• How to create a menu, meal planner for guest
• How to create a culinary experience for guest
• Computer literate
• Stocktake procedures
• Rostering
• Recruitment
Other Requirements
• Language proficiency: English (speak and write)
• Must be in good physical and mental health
• Legislative requirements
• Must have valid drivers licence
• Comply with appropriate legislative requirements
General
• Able to manage own working hours.
• Take part in any training provided.
• Able to take control and create a positive team spirit.
• To work as part of a team in a constructive manner.
• Understand the company values - Responsible, Honest, Inspirational, Caring, Pioneering and Respect.
• Look after the Longrun initiatives.
• To have a committed approach to the development of creative service in the kitchen.
• To be responsible, whilst liaising with the Executive Chef for your own development.
• To be aware of, and comply with statutory requirements regarding the workplace such as health and safety, hygiene, fire prevention, licensing, and employment law, etc.
• To attend briefings and meetings.
• Implementation of new policies and procedures.
• Take active part in the onboarding process with a new team member.
• Assists other departments when required.
• Be available to serve on various committees that are required by the company and by law.
• Please note that this is an evolving document and changes will be made accordingly with your prior knowledge.
OWN TRANSPORT NON NEGOTIABLE
Desired Skills
• Menu Development
• Menu Costing
• Culinary Skills
• Food Management
• Food hygiene
• Healthy food
• Fine Dining
Desired Work Experience
• 2 to 5 years Secondary Education
• More than 10 years Chef / Cook
Desired Qualification Level
• Diploma
About The Employer
If you enjoy a remote location and great bush life you can combine your passion for cooking by joining this 5* Game reserve which is the largest private reserve in the Southern hemisphere. An unbelieveable opportunity to mix with International Guests and take leadershop of the kitched with 11 chefs reporting in to you.
Employer & Job Benefits
• Medical Aid plus use of fully equiped Clinic
• Pension Fund
• o
• Accommodation
