Head Chef

Duties:

Conduct regular stock-takes, order, and replenish all bars and cellars from the liquor store at main camp whilst ensuring all associated paperwork is promptly and accurately completed.
To ensure that any food related guest queries are attended to.
To maintain the hygiene standards for compliance.
To manage stock, including orders, receiving and stock takes.
Manage employee relations.
To conduct training on all kitchen operations.
Develop menus where required.

Requirements:

Matric
A formal or tertiary culinary qualification is essential.
Minimum of 5 years experience in a 5-star safari-camp/lodge kitchen
Use of Microsoft office (Word, Excel, Outlook) and stock control systems.
Prioritize hygiene, as well as health and safety standards
Able to work effectively in any section of the kitchen
Able to lead by example and demonstrate integrity and humility
Must have extensive knowledge of product quality and all dietary requirements
Always look neat and presentable when guest facing
Maintain good personal cleanliness and hygiene practices
Able to work under pressure
Managerial, organisational, and decision-making skills.
Demonstrate attention to detail and be guest-and service-oriented.
Be a hard-working, problem-solving multi-tasker.
Able to work independently and practice effective time management.
Be a proactive, positive team player.
Be energetic and enthusiastic.
Strong work ethic, ability to work long and flexible hours.
Excellent communication skills, must be able to read, write and speak English
Physically fit, sober habits and in good health