5 star 24 sleeper game lodge on big 5 reserve in Limpopo opening in March 2024.
The executive/ head chef is responsible for the overall kitchen operation, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also supervises all kitchen areas to ensure that a consistent, high-quality product is produced.
The overall responsibility of all food aspects of the lodge offering, including but not limited to breakfast, lunch, dinner, high teas, game drive snacks, bush dinners, bush breakfasts, packed meals, turndown offerings and special dining experiences around the lodge.
To ensure the kitchen and all staff involved in food preparation operates with a strict and unwavering standard of hygiene and that stores, fridges, freezers, storerooms, equipment and surroundings are maintained, cleaned and kept orderly to the standard expected from a high-end bush lodge.
To create menus for the lodge with management and owner’s assistance, and regularly review and adjust based on seasonality, trends and ingredient availability and innovation.
To be responsible for the purchasing of the kitchen ‘smalls’, based on requirements, as well as the purchasing of any operational equipment required during the course on your duties.
Be responsible for the overseeing of the staff kitchen and canteen, tasking and instructing the scullery staff in their preparation of food and issuing of relevant stock for staff meals. Assist in the cycle menus for staff meals, ensuring healthy and fresh food is prevalent for these meals, as well as the hygiene and cleanliness with assistance from the scullery team.
To ensure all guest dietaries are catered for and speciality food items sourced or produced for eating preferences including but not limited to dairy free, gluten free, vegan, vegetarian etc when applicable. This will also include Kosher catering when required.
To task the kitchen team with daily duties and schedules, including chefs and scullery.
To order and receive all food/ kitchen items including replacement stock for kitchen smalls and large appliances based on age and wear, ensuring equipment is used correctly to maximise effectiveness and prolong its lifespan.
Train kitchen staff when required and be responsible for the recruitment of kitchen staff when required. To ensure the deputy chefs and scullery staff are aware of their duties and responsibilities, explaining the procedure for such tasks.
To ensure the correct issuing of quantities and quality of product based on the menu for meals daily, both for guests and staff
To maintain the correct separation and disposal of all kitchen waste and ensuring the correct procedures are followed for waste disposal.
To maintain high personal hygiene levels to ensure that food is not contaminated whilst in the process of preparing, dishing and plating.
To ensure the security of stock taken once issued from the main stores at the lodge to be used for the day.
To carry out monthly stock takes, and periodic asset counts based on lodge policy and procedure.
To maintain and use correctly all assets associated with food preparation including but not limited to ovens, gas cylinders, blenders, ice-cream machine, fridges and freezers, cutlery and crockery, as well as basins, taps and
To ensure a clean and sanitary kitchen and back of kitchen area is maintained daily.
Report to the maintenance department any maintenance issues that need to be addressed that during your duties hinder you carrying them out.
26 days on 7 days off.
Professional Cookery diploma.
At least 3 years' experience as Head Chef within a 5 star game lodge. Must be very guest focused to provide a wonderful culinary experience.
R25000 - R30000
Accommodation, meals, provident fund, medical assistance.