Description:
Responsibilities
- Supervise and coordinate kitchen staff in food preparation and service
- Lead kitchen operations in the absence of the Head Chef
- Maintain stock levels, place orders, and manage supplier relationships
- Ensure compliance with health, hygiene, and safety standards
- Assist with menu planning and execution, incorporating seasonal/local ingredients
- Monitor portion control and food cost management
- Train junior kitchen team members and promote a culture of excellence
- Participate in lodge functions and special event catering
Requirements
- Formal culinary training (e.g., City & Guilds, SA Chefs Academy, HTA School of Culinary Art)
- Minimum 35 years experience in a lodge, hotel, or fine dining environment
- Strong leadership and organizational skills
- Passion for sustainable, locally-inspired cuisine
- Ability to work under pressure in a fast-paced kitchen
- Proficiency in kitchen administration and basic computer skills
- Flexible schedule, including weekends and holidays
24 Jul 2025;
from:
gumtree.co.za