Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 5* lodge.
Ensure quality & efficiency of food & service to customers is at highest levels always.
Able to do the purchasing, checking of goods and packing of all relevant storage facilities.
Serve buffet & a la carte as required.
Ability to manage & oversee all aspects of the kitchen operations, including management of resources, i.e., gas, water, electricity, etc.
Financial acumen for controls, budgeting & procurement requirements.
Manage & be responsible for all kitchen staff, ensuring standards are upheld by all.
Manage suppliers & deliveries as required.
Ensure standards as laid out by the company are upheld at all times by the kitchen.