Duties

Kitchen (Pan African Cuisine) preparation and maintenance of standards

• Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the lodge’s food philosophy.
• Ensure all meals are checked and preparation lists / recipes are followed.
• Control the usage of food supplies.
• Continually strive to produce creative, world class cuisine.
• 4-day menu set according to food styling guide and recipes.
• Aware of special diet requirements and tailor‑made guest’s food experience.
• Left-over food management
• Staff food preparation and management
• Inspire your chefs brigade to new levels of creativity.
• Pre-order for special events and holidays.

Food Stock Control

• Maintain the food cost per guest (rand value) monthly in line with budget allocations
• Mainta...