As the Head Chef, you will oversee all kitchen operations at our client's luxury lodge. You will be responsible for creating memorable, high-quality dining experiences that reflect seasonal ingredients and local flavors, all while adhering to strict health and safety standards. Your leadership will be crucial in managing a dynamic team, ensuring smooth kitchen administration, and continually enhancing menu offerings to exceed guest expectations.Key Responsibilities:Stock Management: Conduct weekly stock takes, ensure inventory accuracy, and maintain stock levels to minimize waste.Ordering: Manage all kitchen supply orders, liaise with suppliers, and balance food costs with quality.Menu Planning & Development: Create innovative, seasonal menus that cater to diverse guest preferences, including dietary requirements.Administration: Handle kitchen paperwork, including expense tracking, food safety documentation, and staff scheduling.Team Leadership: Lead, train, and motivate the kitchen team to foster a collaborative and high-performance environment.Quality Control: Ensure consistency in the taste, presentation, and quality of dishes across all meal services.Health & Safety Compliance: Maintain a clean and organized kitchen while ensuring strict adherence to health and hygiene standards.Guest Interaction: Engage with guests to gather feedback, making necessary adjustments to continually improve their dining experience.Position Details:Accommodation: Live-in position offering single, partially furnished accommodation on-site.Meals: Provided while on duty.Additional Benefits: Laundry services and Wi-Fi access.Provident Fund: Contribution after 3 months of employment (contingent on confirmation of a permanent contract).Gratuities: Participation in the lodge's gratuity pool, with monthly tips distribution.Note: No medical aid or additional benefits are included.Minimum Requirements:Proven experience as a Head Chef or Senior Sous Chef in a luxury or fine dining establishment.Strong leadership and team management skills, with the ability to inspire and develop junior chefs.Exceptional organizational and multitasking abilities, with a keen eye for detail.Expertise in culinary techniques, food safety, and kitchen operations.Ability to excel in a fast-paced, high-pressure environment while maintaining a focus on excellence.Creativity and passion for staying current with food trends, techniques, and presentation styles.Between 3 - 5 Years of experience.
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