Duties Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 5* lodge. Ensure quality & efficiency of food & service to customers is at highest levels always. Able to do the purchasing, checking of goods and packing of all relevant storage facilities. Serve buffet & a la carte as required. Ability to manage & oversee all aspects of the kitchen operations, including management of resources, i.e., gas, water, electricity, etc. Financial acumen for controls, budgeting & procurement requirements. Manage & be responsible for all kitchen staff, ensuring standards are upheld by all. Manage suppliers & deliveries as required. Ensure standards as laid out by the company are upheld at all times by the kitchen. Monitor food standards consistently. Ensure high standard of hygiene. Ensure all food service areas are maintained in accordance with company standards & hygiene requirements. Management of Food – FIFO. Reporting of breakages as required. Food cost of sales procedures. Able to work in all kitchen departments and train staff to required levels of efficiency Assess staff performance & recognise training needs if required. Promote interdepartmental cooperation. Requirements Grade 12 Tertiary culinary qualifications At least 3-5 years’ Head Chef experience at 4/5* Lodge. Valid driver’s License & own transport is advised. Menu planning skills Good leadership skills Strong attention to detail Management reporting skills Guest complaint handling skills Valid RSA ID Stable track record Good computer skills in MS Office (Word, Excel & Outlook). Reliable, ethical, confidential, motivated, sales orientated, honest, passionate. #J-18808-Ljbffr