• Implement menus for the lodges to the agreed standard that meet the demand and exceed the expectations of our Guests
• Thorough knowledge of current leading culinary trends in food and beverage
• Provide effective leadership through professional management and encouragement of all subordinates
• Implement effective operational standards for the lodges’ kitchens
• Implement and maintain efficient financial budgetary controls and procurement controls
• Prepare budgets and aim to achieve budgeted gross profit, and not exceed budgeted monthly food costs
• Ensure all month end administration is completed accurately and timeously

REQUIREMENTS – QUALIFICATIONS AND SKILLS

• Grade 12
• Formal Chef qualification (advantageous)
• 5 years’ experience in a 5* lodge/hotel
• Strong admin skills/food costing, ordering, stock takes, monthly budgets