Key Responsibilities includes:  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 Southern Camp 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.Up to date with What is Hot & What is Not for Southern Camp Food.Be aware of Special Diet Requirements and Tailor-made guest’s food experience.Left-over food management: left-overs to be discussed and processed daily.Staff food preparation and managementInspire your chefs brigade to new levels of creativity.Pre-order for special events and holidays.Be in your Business …. In your Kitchen … Checking … Tasting …. Training … Styling … Food Stock Control:Maintain the Food Cost per Guest (Rand value) monthly in line with Budget allocations vs Occupancy %.Maintain the food cost system and do necessary adjustments to stock sheets according to seasonal price variations.Do stock take of all food on the last day of each month.Control budget lines and hand in weekly invoice with correct budget line allocation codes.Issue the correct amount of food for the Guest count at the beginning of the day – Portion Control.Ensure that stores are controlled and cleaned.Responsible / Assist the Head Chef with the daily and weekly food orders (storerooms, fridges, deep freezers) – stick to Par Levels and do not over order.Have knowledge of products, suppliers, prices and current stock.Negotiate the best price for the best quality.New suppliers to be sourced researched and visited. Guests Delight Service:Ensure the smooth and efficient running of the Dining Room and Boma during service times each day – early morning tea, breakfast, lunch, hight tea and dinner as well as special drink s...

• Diploma in Hospitality or Lodge Management
• Minimum 3 – 5 years Hospitality / Food & Beverage experience in a 5-star boutique operation or Big 5 reserve with in a similar lodge environment;
• Professional culinary experience an advantage
• Menu development experience
• Stock Control Experience in both food and beverage
• Hospitality and Service training experience;
• Solid knowledge of health and hygiene in the kitchen.
• Extensive purchasing experience.
• Familiar with latest trends.
• One word a ‘Food Fundi’ that is passionate about Food, People and Service
• Code 8 Driver’s License