A busy resort with multiple F&B outlets located in Drakensburg.
Main Duties & Responsibilities (must be able to assist the Exec Chef). Planning of menus and costing, and the effective implementation thereof. Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity. Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis. Follow the prescribed and ensure adherence to standards of hygiene in the kitchen. Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section. Promote ongoing learning & development within the department. Promote good team spirit regularly. Menu designing and creating an excellent food experience for guest. Only South African citizens will be considered.
Diploma in Professional Cookery/Culinary management. Matric certificate.
4 - 5 years in similar role and environment is a must (3 Star, Multi -outlet). Strong Food knowledge, menu planning, costing and sales. Vibrant, modern and fresh South African cuisine knowledge. POS (PlusPoint, Apex) knowledge. Menu building, recipe distribution and calculation will be an advantage. Employee must be able to consistently apply skills and knowledge requirements of the job position in order to meet and exceed Key Result Areas. Sober habits and professional appearance. Able to display management skills in the interpretation of the Hotel policies, business objectives and the application of resources, controls of costs and management of staff and standards.
R15000 per month (currently on 75% salary)
Single unfurnished accommodation available at minimum rate