Job Expired
Luxury Tented Camp – Okavango Delta, Botswana
Requirements
- 3-5 Years previous Executive chef experience in a 5-star environment (Essential)
- Food Hygiene and professional cooking qualifications (Essential for permits)
- Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation
- Good understanding of Food and Beverage trends
- Knowledgeable of all dietary and religious requirements
- In depth knowledge of creating, implementing, and maintaining written control documents and training manuals
- Good knowledge and understanding of stock procedures and control
- Good knowledge of planning, budgeting, and departmental administration
- Valid Driver’s License
- Preference will be given to Botswana Citizens
Description
WE ARE STILL MAKING CVs FOR P100. COVER LETTERS FOR P50
Pay with FNB EWallet to 76981238 or Orange Money on number 76981238
Whatsapp us on +26776981238
JOIN US ON OUR WHATSAPP CHANNEL HERE
- Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team
- Comprehensive knowledge of current leading culinary trends
- Systemize and streamline the kitchen – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution
- Menu compilation and implementation
- Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance.
- Managing, leading, and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
- Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage and variances.
- Prepare budgets and aim to achieve budgeted gross profit
- To take complete responsibility for the profitability of the department.
- To manage and monitor all costs and implement measures to control them.
- Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
- Staff food control: cost, quality, and quantity.
- Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy.
Package on offer
- Negotiable Depending on Experience
More Information
-
JOB APPLICATION DETAILS
APPLICATION DETAILS
Starting Date: February 2023
To Apply: [email protected]
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- This job has expired!
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