Job Description

Posted 3 months ago

Education / Training / Experience

• BGCSE Certificates/Matric or equivalent and Tertiary Culinary Qualifications from recognized institute.

• 4 years’ experience as a Head Chef in a 30+ bedroom lodge with food outlets including buffets, a la carte and short menu preparation. Proven track record and traceable references required.

• Main responsibilities will be to actively oversee and operate the lodge kitchen whilst ensuring all financial targets are achieved.

• Advanced knowledge of food principles and practices including HACAP

• Proficient knowledge of human resources management

• Exceptional knowledge of BOH systems, ordering and inventory

• Excellent communications skills in English

• Available to work on call, shifts, after hours over weekends and on public holidays.

• Must be honest, initiative-taking and driven to obtain and constantly improve operational goals

• Must have excellent planning and organizational skills due to remote location.

• Must be natural leaders and collaborator and able to delegate and develop junior staff members confidently1.

Tagged as: Nata Lodge