Job Overview:As the Lodge Head Chef, you hold a senior leadership position in the culinary team of a lodge, overseeing all aspects of food preparation, menu planning, kitchen operations, and culinary experiences for guestsResponsibilities:Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.Stay abreast of industry trends, ensuring the menu remains current and competitive.Kitchen Management: Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants. Organize and supervise food preparation, ensuring quality and consistency.Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.Foster a positive and collaborative work environment within the kitchen.Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests. Address customer feedback and strive for continuous improvement.Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.Adherence to Regulations: Ensure compliance with food safety regulations, licensing requirements, and other relevant industry standards.Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.Experience:Experience: A minimum of 4 years running a kitchen as an executive chef in a 4-star environment.Culinary school diploma or degree in Food service management, related fieldProven Track record in kitchens, food development and people management experienceWorking knowledge of various computer software programs (MS Office, restaurant management software, POS)Keep up with cooking trends and best practices worldwideAbility to spot and resolve problems efficiently.Mastery in delegating multiple tasksCommunication and leadership skillsUp to date with food and beverages trends and best practicesAbility to manage personnel and meet financial targets
