Head Chef

Head Chef required for a 5-star lodge collection in the Kruger National Park.Benefits:Live in, meals on duty, 6 weeks on, 2 weeks off, medical aid, and pension contribution.Responsibilities:Menu Planning and Development:Create and design seasonal and innovative menus that reflect the lodge's concept and cater to guest preferences.Source high-quality, fresh, and seasonal ingredients.Balance creativity with practicality, ensuring dishes are both visually appealing and consistent in taste.Oversee daily kitchen operations, including food preparation, cooking, and plating.Manage kitchen staff, including sous chefs, line cooks, and prep cooks, ensuring smooth and efficient operations.Implement and maintain health, safety, and sanitation standards.Staff Training and Development:Train new kitchen staff on techniques, procedures, and the lodge's culinary standards.Foster a positive and collaborative work environment.Conduct performance reviews and provide constructive feedback.Quality Control:Ensure that all dishes meet the high standards expected in fine dining, including taste, presentation, and portion control.Address and resolve any issues with food quality promptly.Inventory and Ordering:Manage inventory levels, including ordering and purchasing of ingredients and supplies.Control food costs by minimizing waste and maximizing ingredient use.Build relationships with suppliers and negotiate prices.Menu and Recipe Development:Continuously innovate and update the menu to keep it fresh and exciting.Develop and test new recipes, ensuring they meet the lodge's quality and presentation standards.Guest Interaction:Occasionally interact with guests to receive feedback and ensure a high level of satisfaction.Address any special dietary requirements or preferences as needed.Develop and manage kitchen budgets, including labor, food costs, and other expenses.Analyze financial reports and adjust operations to stay within budget.Event Coordination:Plan and execute special events, private dining experiences, and banquets.Coordinate with other lodge departments to ensure seamless event execution.Operational Efficiency:Implement and refine kitchen procedures to improve efficiency and productivity.Ensure proper maintenance and cleanliness of kitchen equipment and facilities.
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