A resort located in Mpumalanga.
General Executive Chef duties will apply. The chef must be able to manage and coordinate kitchen staff in a kitchen that caters to up to 1500 pax (Mostly Banqueting but also A la carte and plated Service). Banqueting experience at senior Kitchen Management level for large numbers required ideally within a Resort Set Up. Will manage and train staff. Manage Food Cost, Menu Planning, Kitchen Stock Purchasing, and Stock Control. Hygiene Management and Controls. Proven stable track record within similar set up required.
Formal Professional Cookery/Culinary Arts Diploma required.
Strong Communication and Interpersonal skills. Exceptional Banqueting knowledge and skill. Capable in a la carte service. Able to effectively manage costs, stock, and staff. Experienced at catering for large numbers of staff.
Negotiable - Can be a Live-In or Live-out position