Head Chef | Malewane Lodge

MAIN DUTIES & RESPONSIBILITIES

• Create and develop the dining concept and food philosophy
• Menu development, recipes, presentation guides, costings, etc.
• Guest Satisfaction – ensure consistently high level of positive customer reviews/ comments
• Overall management of the Kitchen Department operations, budgets and targets – ensure cost and wastage targets are met, if not exceeded and health & safety audits are always passed
• Uphold all Kitchen systems, standards, hygiene and service to the highest level
• Implementation and training on menus, presentation and standards on an ongoing basis
• Manage all Kitchen staff daily in terms of work allocation, performance, standards, disciplinaries, rosters, leave, skills development and training
• Be a confident delegator, an excellent leader and coach
• Must understand and live the Purpose & Values statement of The Royal Portfolio

• Tertiary qualification from a recognised, accredited Chef School
• At least 3 years’ previous experience as Head Chef, Executive Sous Chef or Senior Sous Chef required
• Experience in a 5
  * Hotel or Safari Lodge kitchen essential
• Computer literate, including Word, Excel, Outlook, Teams
• Knowledge of HACCP, Hygiene, Health & Safety standards and best practices
• International travel a distinct advantage
• Awareness of international food trends

It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.
South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African .
It is a requirement of the Thornybush Nature Reserve is that all staff undergo a pre-employment polygraph test.