Central Chef

Description

• Running of the central kitchen to ensure that the food experience in all the camps exceeds guest’s expectations by implementing garden projects for the production of long-life products
• Work closely with the Food Experience Manager and Chef Trainer in keeping menus up to date, combat waste management, maintain correct stock levels in camps and maintain good relationship with suppliers

Duties

• Collaborate with the training department, implement and maintain the central herb and vegetable garden
• Ensure that the kitchens have proper structures, for training and production
• Strive to find local suppliers or African suppliers for products, without compromising on quality and costs
• Ensure that regular food audits are carried out in all the camps
• Ensure meetings are held with Food Impact ambassadors and all information required for reporting is collected and submitted on time
• Ensure reports are submitted on time and according to templates and requirements
• Together with chef trainer and FEM to create new sustainable dishes and document for training purposes
• Together with the FEM consultant, research more resourceful ways of combating Food waste (e.g. composting, dehydrating, upcycling.)
• Assist procurement department in spot-checking food orders and suggest substitute products where needed
• Leading the sustainable project alongside the FEM & Chef trainer
• Any ad-hoc task related to kitchen and chef training or production

Requisites

• A diploma/ degree in Culinary Art from a recognized institution
• Minimum of 5 years’ experience as a chef
• Good communication and comprehension skills
• Effective leadership qualities
• Computer literate
• Positive, self-motivated, and eager to learn and progress
• Should be well groomed, well mannered, of good disposition and lead by example
• Should be honest and respect department confidentiality
• Hold valid driver’s license and firs air certificate
• Abilities:
• Ability to follow instructions
• Working independently with little supervision
• Be able to use discretion in an unobtrusive manner
• To be able and willing to learn
• Ability to source and utilize information appropriately
• Ability to work under pressure and changing workloads
• Adaptability to deal with challenging situations, maintaining calmness at all times
• Be innovative and creative
• Use common sense at all times and act accordingly
• Ability to work as part of a team

Notes

• Only shortlisted applicants will be contacted