Duties

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Ensure the food served meets the expected standards, maintaining the reputation of the brand.
• Report any complaints, comments, or operational requirements to the Group Operations Manager and Hotel Manager.
• Maintain all internal communication with other departments.
• Ensure menus are seasonal, fresh, and organic as per vision / standards.
• Review menus and dishes with the Group Operations Manager, Hotel Manager & Horticulturist seasonally and adhere to deadlines for releasing new seasonal menus.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly...