Head Chef

Duties:

Rotate through the lodge kitchens regularly, implementing standards, new menus & dishes and conducting training as well as performing checks on hygiene standards, staff discipline and brigade health
Attend management meetings, give feedback and provide recommendations to develop the department
Plan annual leave, monthly leave cycle and working rosters for the all the chefs on the reserve in the most cost-effective manner to have minimal impact on the guest experience
Maintain extreme high levels of hygiene standards in the kitchens
Interviewing and employing the correct candidates for vacant positions
Strive to improve on the standards of meals and presentation in all kitchens
Act quickly and accordingly to resolve staff or food related issues that arises
Work alongside chef brigade regularly to support kitchens during busy periods or to cover absences of senior staff
Communicate with the Central Procurement on food orders, food quality and supplier issues
Communicate constantly with Brigade Seniors for day-to-day support

Requirements:

Diploma from a culinary institution
Minimum of 3 - 5 years in a similar position within a Luxury Game Reserve, Boutique hotel or Luxury Restaurant
Work History with Leadership Role overseeing Multiple Kitchens and large Brigades
Drivers License
Computer literate and be able to work on Office suite
Excellent understanding of Special Dietary Needs
Possess excellent communication skills
Supportive leadership style while maintaining discipline through performance-management tools
Physically fit and a highly developed sense of taste and smell