Head Chef

Key Responsibilities: Prepare, cook, and present food items in accordance with company standards for a 5-star lodge. Ensure quality and efficiency of food and service are consistently at the highest levels. Oversee purchasing, checking of goods, and proper storage practices. Serve buffet and à la carte meals as required. Manage kitchen operations, including resource management (gas, water, electricity). Maintain financial controls, budgeting, and procurement requirements. Lead and manage kitchen staff, ensuring adherence to standards and fostering a collaborative environment. Maintain supplier relationships and manage deliveries. Uphold hygiene and safety standards in all food service areas. Implement FIFO procedures and manage food cost of sales. Train kitchen staff to ensure efficiency and assess performance for development needs. Handle customer complaints and promote guest-centric service. Requirements: Proven experience as a Head Chef in a luxury hospitality setting. Strong leadership skills and the ability to manage a diverse kitchen team. Excellent financial acumen for budgeting and cost control. Valid RSA ID and drivers license (own transport advised). Good computer skills in MS Office (Word, Excel, Outlook). Stable track record with strong attention to detail. Ability to work in all kitchen departments and promote teamwork. Excellent verbal and written communication skills. Passion for creating exceptional culinary experiences and fostering a positive work environment.