Head Chef

SUMMARY:
This business is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment.  Every single employee makes a huge difference to our success and our contribution to the world, regardless of their role or function.  For this reason, we choose individuals very carefully – they are the strength and the future of this business.
 
This position assists in the managing of a Lodge on a Private Game Reserve, two additional kitchens on the Reserve which includes the Scullery, Canteen, Cold & Hot Section and Baking.

POSITION INFO:

KEY OUTPUTS

• Kitchen Hygiene standards set
• Responsible for training chefs & implementing kitchen standards
• Abide by the menu set according to Food Styling Guide and approved by the company Food Fundi
• Work with the company’s training chef when visits are conducted and be feedback fit
• Presentation as discussed and according to Styling Guide
• Up to date with What’s Hot & What’s Not for and beyond Food
• Through the Tummy of the Guest Bops
• Creative Bush Banqueting according to Food Styling Guide
• Proactive Maintenance
• Good stock controls and stock rotation
• Responsible for all food orders, storerooms and fridge and deep freezes in absence of the Executive Chef
• All food going out to guests at any time to be checked in absence of the Executive Chef
• Chef to check buffets/dinner/breakfasts
• Quality and quantity of snacks to game drives and Adventures to be checked
• Good interaction with Guests: Invite feedback
• Good interaction/communication with the company’s Food Fundi’s: Invite feedback; exchange ideas; be suggestion-friendly; share experience
• Good discipline and fair treatment: Be a Role Model
• Good Teamwork to be promoted
• Have Fun and be Flexible
• Always be approachable
• Be aware of and make your fellow chefs aware of special dietary needs for Guests. When special dietary Guests arrive at the lodge, ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements
• Liaises with front of house
• Reports any issues/problems to management
• Assessor on staff/learner progress
• Good communications with:
• All chefs
• All camp managers
• Heads of Department
• Lodge Manager
• Suppliers

• Knowledge of various cooking methods, ingredients, and procedures
• Computer Literate and sound knowledge of Excel and Word
• Panstrat or Semper
• Familiarity with industry’s best practices
• Ability to execute instructions by the Executive and Head Chef
• Creativity
• Time-management skills
• Decision making
• Dietary Knowledge
• Handles pressure in a professional manner
• Deals with uncertainty amongst staff
• Ability to be patient and develop staff
• HACCP (FIFO etc.)
• Ability to work well with other chefs
• All-rounder, pastry, hot and cold sections
• Knowledge of outcomes-based education
• Ability to mentor and train staff

• Good interpersonal skills
• Sense of urgency
• Passionate about guest delight
• Attention to detail
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others
• Willingness/ability to train/mentor staff

• Panstrat
• 3 Years as a senior chef In a five star lodge or hotel
• All-rounder, knowledge of pastry and hot section
• Passion for kitchen management – including all kitchen administration, general hygiene and people management
• Passion for training staff, creating fabulous food, and new ideas

NB! This job is now closed. You can apply for other jobs by uploading your CV.