SUMMARY:
Position Purpose
The Head Chef leads and manages all culinary operations to deliver exceptional d
POSITION INFO:
Position Purpose
The Head Chef leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.
Key Performance Areas & Responsibilities
Kitchen Operations & Food Preparation
- Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
- Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
- Ensure strict portion control and presentation consistency to meet fine dining standards.
- Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
- Conduct quality checks on food taste, appearance, and service timeliness.
Guest Experience & Service
- Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
- Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
- Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
- Proactively manage guest complaints, preferences, and feedback loops to continuously improve.
Team Leadership & Staff Development
- Identify high-potential team members and mentor them for future growth within the MORE group.
- Implement training plans using internal and external trainers; maintain a culture of continuous development.
- Conduct quarterly performance appraisals with meaningful feedback and action plans.
- Enforce discipline and maintain professional standards in line with company HR policies.
Kitchen Administration & Financial Management
- Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
- Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
- Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
- Prepare annual departmental budgets and monitor monthly performance against forecast.
Health, Safety & Hygiene
- Enforce hygiene and HACCP protocols across all kitchen operations.
- Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
- Train staff on safe use of chemicals and food handling practices.
- Uphold fire safety, health, and hygiene policies and ensure full team compliance.
Sustainability & Community Impact
- Champion sustainable practices in food sourcing, waste management, and energy use.
- Promote local sourcing and support of nearby farmers and artisans where possible.
- Encourage staff and guests to engage in the property’s environmental and community programmes.
Human Resources & Scheduling
- Monitor and manage team leave, overtime, and attendance.
- Support staff in other departments as required, based on lodge priorities.
- Stay abreast of local labour law and ensure compliance in rostering and performance management.
Leadership & Culture
- Set the tone for a positive, respectful, and driven team culture.
- Act as a role model for professional appearance, time management, and guest engagement.
- Foster collaboration across departments and between sister properties.
- Remain flexible to operational needs, including schedule changes and inter-department support.
Knowledge & Competencies
- Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements.
- Stock and supply chain procedures, food safety, HACCP, and cost control.
- Menu engineering and sustainability in culinary operations.
- Financial principles including budget forecasting and P&L interpretation.
- Written documentation, SOPs, and training material creation.
Skills
- Leadership and mentoring of diverse culinary teams.
- Attention to detail in food preparation, presentation, and hygiene.
- Strong interpersonal and communication skills.
- High adaptability, creativity, and problem-solving ability.
- Proficiency in Microsoft Office and POS stock control systems.
Qualifications & Experience
- Formal Chef qualification (Diploma or higher).
- Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.
- Excellent time management and ability to work under pressure.
- Demonstrated experience in menu design, budgeting, and team development
Please Add FOOD PORTFOLIO!
