Executive/Head Chef

• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. • Meet mandated cost through creativity and robust stock and accounting systems. ...

• Needs to have experience in an a la carte restaurant setup • Be able to continuously develop and create new, tasty dishes • Have experience in training and mentoring junior staff • Have a high regard for hygiene in the kitchen • Effectively manage and mitigate food cost • Needs to be a neat, calm and representing individual • Have formal training certificate/competence • A proven track record of successful, previous jobs • Have experience in 4 and 5 star lodge/hotel environment The following is on offer: • Accommodation • Leave cycles are negotiable depending on where candidate resides • Uniform

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