Key Outputs

Directs food preparation and collaborates with head chef and executive chef

Produces high quality plates ensures consistency

Oversee and supervise kitchen staff

Assists with menu planning, inventory, and management of supplies

Ensures that food is top quality and that kitchen is in good condition

Keeps stations clean and complies with food safety standards

Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

Prepares food according to lodge standards and food styling guide

Schedules staff shifts Train new employees

Ability to remain in budget allocated by Beyond

Monitors and maintains kitchen equipment

Solves problems that arise and seizes control of issues in the kitchen

Daily issuing of stock

Checking of temperature gauges for all fridges and completes roster

Reporting faulty equipment

Assists assessor with staff training and mentors staff/learners

Liaises with front of house

Reports any issues/problems to management

Be flexible in having to work at various lodges

Qualification/Skills

Knowledge of various cooking methods, ingredients, and procedures

Computer Literate and sound knowledge of Excel and Word

Panstrat (an added advantage)

Familiarity with industry’s best practices

Ability to execute instructions by the Executive

Creativity

Hand-eye coordination

Time-management skills

Decision making

Dietary Knowledge

Handles pressure in a professional manner

Deals with uncertainty amongst staff

Ability to be patient and develop staff

HACCP (FIFO etc.)

Ability to work well with other chefs

All-rounder, pastry, hot and cold sections

Knowledge of outcomes based education

Ability to mentor and train staff

PERSONAL CHARACTERISTICS

Good interpersonal skills

Good communication skills

Sense of urgency

Passionate about guest delight

Attention to detail

Diligence and self-motivation to meet deadlines and keep on top of your job

Willingness/ability to share information and teach and inspire others

Willingness/ability to train/mentor staff

Previous Work Experience Required

High school diploma or equivalent

Formal culinary training can be helpful

5 Years kitchen experience as a Sous Chef in a high pace five star environment

Passion for kitchen management - including all kitchen administration, general hygiene and people management. Passion for training staff, creating fabulous food, and new ideas

Desired Skills and Experience

Senior, Sous, Chef, Kichwa, Tembo,