Requirements: Grade 12 (NQF Level 4)Degree and/or diploma in Culinary ArtsCompleted commercial cookery apprenticeship or equivalent5 Years experience in a culinary leadership roleDemonstrated extensive previous experience in a luxury 5-Star lodge, hotel, or cruise line environmentHighly competent in producing a wide range of foods, including ethnic foods and special dietary requirement foodsAbility to lead, manage, guide and motivate kitchen employeesExperienced in overseeing and directing multiple small teamsCompetent in ensuring policies, processes and standards are implemented and applied across the kitchen functionAbility to monitor and ensure compliance with health, safety, security and other legal requirements across the kitchen operationsProficiency in Microsoft office applicationsAbility to monitor the lodge kitchen teamAbility to influence operational employeesAbility to implement change and support people through times of transitionAbility to support the development of innovative and creative food productsAbility to oversee and simultaneously pay attention to a number of demandsProven ability to lead small teamsHigh levels of verbal and numerical abilityAbility to correctly communicate detailed information and instruction to others
Sous Chef
PHOENIX RECRUITMENT
port st. johns, port st. johns
Published 4 days ago
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