Kitchen - Pan African Cuisine – preparation and maintenance of standards:
Work closely with the Lodge Manager and Head Chef when it comes to the development of new dishes and menus to ensure that it is in accordance with the Southern Camp Food Philosophy.
Ensure all meals are checked and preparation lists / recipes are followed.
Control the usage of food supplies.
Continually strive to produce creative, world class cuisine.
4-day menu set according to Food Styling Guide and Recipes.
Up to date with What is Hot & What is Not for Southern Camp Food.
Be aware of Special Diet Requirements and Tailor-made guest’s food experience.
Left-over food management: left-overs to be discussed and processed daily.
Staff food preparation and management
Inspire your chefs brigade to new levels of crea...