Head Chef

Key Responsibilities

• The main purpose of the Head Chef is to manage the kitchen and the quality of food in the various sections, in line with the Standard of Excellence and SOPs.
• Drive the broader goals of the Company by planning and implementing strategic plans and goals.
• Oversee the management of the staff canteens by ensuring that all staff are provided with meals sufficient in quantity and nutrition.
• Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge.
• Effective guest interaction to enhance guest experiences.
• Supervise the quality of food produced and served in a hygienic manner.
• Designing of menu – follow and implement new food concept.
• Monitoring the quality and care of equipment and products - minimising breakage.
• Administration of orders to minimize shortages and wastage.
• Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.
• Where applicable: preparation of pastry items to standards, that include, breads; croissants; Danish pastries; ice-creams; sorbets; cakes; biscuits and desserts.
• Identify and eliminate potential risks in the workplace to ensure minimal liability to the Company.
• Run the kitchen in a cost-effective manner, within an agreed budget. Strategic management of food to reduce waste, such as portion control and stock rotation.
• Implement and maintain Health and Safety procedures, such as cleanliness and hygiene of the kitchen kept to the highest standard.
• Communication with departmental teams to ensure that guest needs are met, and operations run effectively.
• Look for opportunities to grown and train staff; and involvement in succession planning.
• Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations.
• Active participation in and effective communication and support of the conservation message and purpose.
• All roles at the Company may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. The Company fosters a culture of collaboration, and with this a support of the multi-skilling of staff.

Skills & Experience

• A 3 Year Chef Qualification or a minimum of 4 years’ experience in a role of similar responsibility.
• Able to calculate food costs and understand kitchen budget.
• Good computer literacy.
• Understanding of kitchen procedure and timing requirements, able to plan accordingly.
• Wide food knowledge, able to design menus.
• Awareness of dietaries.
• Ability to train and manage staff.
• A clear understanding of labour law and disciplinary procedures.
• Passion for the industry and willingness to grow.
• Understanding of hygiene protocols and equipment.
• Sound knowledge of cleaning methods and products.
• Knowledge of safety procedures and the use of firefighting equipment.
• First Aid training (provided by company).
• Care in personal hygiene and grooming.
• Excellent communication skills.
• Stamina for physical activity.
• Nationality or valid working visa.