Assist the Executive Chef in the following tasks:

• Managing, leading, and training of the kitchen staff at the lodge properties in line with the group 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.
• Meet mandated cost through creativity and robust stock and accounting systems.
• Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
• To review and analyse monthly accounts, highlight, and account for problem areas and ensure appropriate action is taken to rectify these problems.
• To ensure that the Kitchen cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Training, Development & Mentorship

• Assist the Executive Chef in the following tasks:
• To earmark and develop individuals who show potential to grow into positions within the greater MORE group.
• To implement and document training, facilitating the use of MORE appointed internal and external trainers, and ensuring continuous learning and growth of the Kitchen team.
• To provide effective leadership through professional man – management and encouragement of all subordinates, including mediation.
• To drive and monitor the effective implementation and execution of MORE Performance Management and Succession Planning processes.
• To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two -way communication is maintained. To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.

Food & Menu Preparation

• Assist the Executive Chef in the following tasks,
• Implement menus throughout the different outlets and properties.
• Quality check taste and clear presentation of dishes with Exec Chef, to ensure excellent standard of the food across all properties
• Ensure that portion size are on speck and plating of food are controlled to avoid wastage and maintain a group standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

Upper Union Restaurant

• Spend one month at Upper Union at the start of the 2month cycle, contributing to culinary operations and menu development.
• Return to Upper Union for two weeks at the end of each cycle (week 7 & 8) to consolidate learnings and refine processes.

Upper Union Restaurant

• Spend 4 weeks at one of the three properties every two months.
• Week 1: Travel to a lodge and work with the Head chef and FOH on their systems, learning them.
• Weeks 2-5: Work at the lodge without the Head Chef and FOH as they are at the Upper Union restaurant with the Executive Chef. Change systems once cleared with the Executive chef.
• Week 6: Guide the returning Head Chef and FOH Manager in implementing changes and new menus developed during their time in Cape Town.
• Week 7 & 8: Work at the Upper Union with the Exec and FOH managers, debrief and make sure changes and systems at lodge works. Learn and work in Upper Union to enhance knowledge of MFC food brand.

REQUIREMENTS, QUALIFICATIONS & SKILLS

• Experience: Minimum of 10 years in restaurant environments, with at least 5 years as a Head Chef. FOH experience is essential.
• Lifestyle: Must have no dependents and fully embrace the travel-focused nature of this role.
• Location: Cape Town-based, with a desire for an African adventure.
• Transport: Must own reliable transportation.
• N.B. – Please upload a copy of your Food Portfolio in additional documents.