|Company||Gondwana Collection Namibia|
|Reference #||11 May 2016|
Responsible for the management of the kitchen and overall food preparation/production, cost effectively and to required quality, in accordance with the Lodge’s operational requirements.
|Job Functions||Health & Safety,Hospitality,Quality Control|
|Industries||Food & Beverages,Hospitality,Travel / Tourism|
•Supervises kitchen personnel, assists in mise en place, food preparation, cooking, managing the food orders and overall kitchen management and standards of food production, hygiene and safety.
•Checks kitchen readiness, stocks, storage, cleanliness, etc prior to service and is responsible for ensuring the minimum guest service standards are being met.
•Responsible for Staff training to ensure competencies in good portion control and pleasing presentation and quality of dishes.
•Forecasts anticipated volumes of business and schedules Staff accordingly. May be required to review the menus, compile special function menus, complete menu costings and maintain records of cost of sales, stocktaking, etc.
•Responsible for the control of kitchen food stock, kitchen cleaning materials, purchasing, receiving, storage and issuing of goods purchased and the control, maintenance and cleaning of kitchen equipment and stock.
•Formal qualification in Food Preparation will be an advantage.
•Experience in a Head Chef Position.
•The employee is able to consistently apply the skills and knowledge
requirements of the job position in order to meet and exceed the Key Result
areas of the position
|Job Closing Date||30/11/2017|