Location: Wild Coast
General Daily Management of the Kitchen to include training of local staff (Mostly with no formal qualifications) with 20 years of experience, polishing skills and techniques, Menu creation, Menu Costing, Ordering of Stock, Stock Control, Wastage and portion control. The Hotel offers Breakfast and Dinner Service (4 Course Plated Table D Hote Menu) which rotates every two weeks. The hotel is very busy during seasonal periods (Christmas and Easter Holidays and Long Weekends/Public Holidays).
Formal Professional Cookery Diploma through a reputable and recognized culinary academy/institution required.
Great Training skills. Ability to lead and motivate a team of chefs. Ability to create and present fine quality plated cuisine. Non Smoker preferred. Sober Habits. Positive up-tone personality.
Fully Serviced Accommodation, Laundry, Meals