AN EXPERIENCED HEAD CHEF IS NEEDED FOR A CERTIFIED TOP EMPLOYER
(2015) FOR A PERFECTLY POSITIONED LODGE ATOP A RIDGE, OFFERING
INCREDIBLE PANORAMIC VIEWS OF THE FAMOUS KATSE DAM, IN LESOTHO.
POSITION : HEAD CHEF
Educational Requirements:
Culinary Qualification from Reputable Institution
Fine Dining & Wine Courses will be an advantage.
Major Skills Required:
Deluxe Hotel Experience
4-5 years’ experience running a 3 star kitchen
Fine Dining Experience including Silver Service
Essential
Training Experience Essential
Reporting to:
General Manager of Lodge
Responsibilities
Ensure that the operation of the kitchen is carried
out smoothly, achieving maximum standard of food
quality and guest satisfaction.
Take full responsibility for the running of the
kitchen.
Day-to-day running of the kitchen, adhering to the
company’s policies and procedures at all times.
Ensure that a good image is projected by all
colleagues, this being efficiency, courtesy,
helpfulness, appearance and cleanliness.
Ensure that the required level of discipline and
deportment is being maintained at all times by all
colleagues,
Ensure that guest queries and complaints are being
dealt with in an efficient, prompt and courteous
manner, achieving maximum guest satisfaction.
Ensure stock availability (daily and seasonally) at all
times
Timeous production of quality food at optimal cost
under hygienic conditions.
Menu planning and food cost
To do a quarterly assessment of all menus in place.
Assess purchase prices continuously and negotiate
with suppliers continuously.
To ensure that attendance registers are kept daily
and that any absenteeism is immediately recorded
in the attendance register. Put in shift loan system
must be executed.
Ensure that the monthly kitchen report, including all
supporting documents must be submitted monthly
to group executive chef.
Organize an efficient flow of production and, at
the same time, maintain minimum but adequate
staffing
To ensure that all kitchen colleagues are being
trained to company standards bring course material
back to the unit and implement what has been
learned
To constantly update your knowledge and skills for
the good of the establishment and the profession
Conduct regular audits to ensure complete and utter
hygiene standards in the kitchen, please record
these findings.
Salary and Benefits
Salary – Negotiable
Free Funeral Cover
Career Growth Prospects
Continuous training and development
All applications accompanied by certified
Educational Certificates, Valid Identity documents
must be hand delivered to Mohale Lodge or Fax to
+266 22269956 or Email to
hrlesotho@orionhotels.co.za, CLOSING DATES FOR
APPLICATIONS WILL BE FRIDAY THE 26th JUNE 2015.
ONLY SHORTLISTED APPLICANTS WILL BE
SHORTLISTED
TEL: + 266 22936 124 (FOR MORE INFO)
(2015) FOR A PERFECTLY POSITIONED LODGE ATOP A RIDGE, OFFERING
INCREDIBLE PANORAMIC VIEWS OF THE FAMOUS KATSE DAM, IN LESOTHO.
POSITION : HEAD CHEF
Educational Requirements:
Culinary Qualification from Reputable Institution
Fine Dining & Wine Courses will be an advantage.
Major Skills Required:
Deluxe Hotel Experience
4-5 years’ experience running a 3 star kitchen
Fine Dining Experience including Silver Service
Essential
Training Experience Essential
Reporting to:
General Manager of Lodge
Responsibilities
Ensure that the operation of the kitchen is carried
out smoothly, achieving maximum standard of food
quality and guest satisfaction.
Take full responsibility for the running of the
kitchen.
Day-to-day running of the kitchen, adhering to the
company’s policies and procedures at all times.
Ensure that a good image is projected by all
colleagues, this being efficiency, courtesy,
helpfulness, appearance and cleanliness.
Ensure that the required level of discipline and
deportment is being maintained at all times by all
colleagues,
Ensure that guest queries and complaints are being
dealt with in an efficient, prompt and courteous
manner, achieving maximum guest satisfaction.
Ensure stock availability (daily and seasonally) at all
times
Timeous production of quality food at optimal cost
under hygienic conditions.
Menu planning and food cost
To do a quarterly assessment of all menus in place.
Assess purchase prices continuously and negotiate
with suppliers continuously.
To ensure that attendance registers are kept daily
and that any absenteeism is immediately recorded
in the attendance register. Put in shift loan system
must be executed.
Ensure that the monthly kitchen report, including all
supporting documents must be submitted monthly
to group executive chef.
Organize an efficient flow of production and, at
the same time, maintain minimum but adequate
staffing
To ensure that all kitchen colleagues are being
trained to company standards bring course material
back to the unit and implement what has been
learned
To constantly update your knowledge and skills for
the good of the establishment and the profession
Conduct regular audits to ensure complete and utter
hygiene standards in the kitchen, please record
these findings.
Salary and Benefits
Salary – Negotiable
Free Funeral Cover
Career Growth Prospects
Continuous training and development
All applications accompanied by certified
Educational Certificates, Valid Identity documents
must be hand delivered to Mohale Lodge or Fax to
+266 22269956 or Email to
hrlesotho@orionhotels.co.za, CLOSING DATES FOR
APPLICATIONS WILL BE FRIDAY THE 26th JUNE 2015.
ONLY SHORTLISTED APPLICANTS WILL BE
SHORTLISTED
TEL: + 266 22936 124 (FOR MORE INFO)
