KEY OUTPUTS

• Kitchen Hygiene standards set
• Abide by the Menu set according to Food Styling Guide and approved by the company’s Food Fundi
• Up to date with What’s Hot & What’s Not for the company’s Food
• Through the Tummy of the Guest Bops
• Creative Bush Banqueting according to Food Styling Guide
• Proactive Maintenance
• Good communications with:
• All chefs; including the Executive Chef
• Heads of Department
• Lodge Manager
• Suppliers
• Good stock controls and stock rotation
• Assist with the management of food orders, storerooms and fridge and deep freezers

QUALIFICATIONS AND SKILLS

• Knowledge of various cooking methods, ingredients, and procedures with emphases in Pastry
• Computer Literate and sound knowledge of Excel and Word
• Familiarity with industry’s best practices
• Ability to execute instructions by the Executive Chef or Lodge Manager
• Creativity
• Time-management skills
• Dietary Knowledge
• Handles pressure in a professional manner
• HACCP (FIFO etc.)
• Ability to work well with other chefs
• Ability to mentor and train staff
• Valid RSA Drivers Licence would be beneficial

PERSONAL CHARACTERISTICS

• Good interpersonal skills
• Sense of urgency
• Passionate about guest delight
• Attention to detail
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others

PREVIOUS WORK EXPERIENCE REQUIRED

• At least 2+ years Chef experience as a Pastry chef in five-star lodge or hotel
• Formal Qualification/s
• Understanding and experience on PANstrat or Pastel is favourable