SUMMARY:
Our Client is seeking a skilled and experienced Head Chef to lead kitchen operations at their exclusive safari camp. (for a 3-6 month Fixed term) position. The successful candidate will be responsible for all aspects of kitchen service, including timely preparation and execution of meals in accordance with company standards. This role also involves maintaining hygiene compliance, managing inventory and kitchen staff, addressing guest queries related to food, and contributing to menu development and training
POSITION INFO:
REQUIREMENTS
- Formal culinary qualification (tertiary level preferred)
- At least 5 years of experience in a 5-star lodge or safari camp kitchen
- Fluent in English (spoken and written)
- Strong communication and leadership abilities
- Proficient in Microsoft Office (Word, Excel, Outlook) and kitchen stock systems
- High attention to detail and guest service
- Excellent organizational, time management, and decision-making skills
- Able to work in high-pressure environments and manage multiple responsibilities
Knowledge of various dietary requirements and food safety practices
- Strong team player and effective problem solver
- Physically fit, presentable, and committed to hygiene and cleanliness
- Experience in managing budgets and supplier relationships
- Ability to conduct training in all areas of kitchen operations
Key Responsibilities:
- Oversee and coordinate all food preparation and kitchen operations.
- Maintain high culinary standards, including food quality, presentation, and taste.
- Address all guest food-related queries and provide alternative menu options when needed.
- Ensure kitchen hygiene and health & safety standards are upheld.
- Monitor and manage stock levels, orders, and stock control processes.
- Plan and execute special requests (e.g., birthday cakes, out-of-camp dining, packed meals).
- Allocate daily tasks to kitchen staff based on operational needs.
- Lead the plating and final check of all dishes before leaving the kitchen.
- Manage food cost effectively by minimizing waste and portion control.
- Communicate menu plans and any changes to the relevant staff and departments.
- Ensure all food is properly labeled and stored according to company policies.
- Conduct regular stock takes and contribute to cost management within budget parameters.
- Participate in recruitment, training, performance management, and disciplinary processes for kitchen staff.
- Promote teamwork and foster a positive work environment.
- Ensure staff uniforms, grooming, and punctuality are in line with company standards.
- Keep up to date with operating procedures and undergo continuous development and training.
