**URGENT**IMMEDIATE START**
Our client is seeking a dynamic and highly skilled Travelling Training Head Chef to join their team. This unique role involves overseeing and enhancing culinary standards across two prestigious establishments: a luxury lodge in Sabi Sabi and a high-end venue in Cape Town. The ideal candidate will bring creativity, leadership, and a passion for developing talent within a fast-paced, high-pressure environment. Assist the Head Chef in the following tasks:
• Managing, leading, and training of the kitchen staff at the lodge properties in line with the group food directive, ensuring food preparation to the highest standard.
• Effective kitchen administration to minimize shortages and wastage and effective stock control, assuming full responsibility for any shortages, wastage, and variances.
• Meet mandated costs through creativity and robust stock and accounting systems.
• Perform effective asset management to ensure that all company assets are maintained in the best possible condition.
• Review and analyze monthly accounts, highlight, and account for problem areas, and ensure appropriate action is taken to rectify these problems.
• Ensure that kitchen cleanliness and hygiene are of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Implement, monitor, and maintain constant communication between the kitchen, management, and front-of-house staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.
Training, Development & Mentorship
Assist the Executive Chef in the following tasks:
• Earmark and develop individuals who show potential to grow into positions within the greater establishment.
• Implement and document training, facilitating the use of appointed internal and external trainers, and ensuring continuous learning and growth of the kitchen team.
• Provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
• Drive and monitor the effective implementation and execution of performance management and succession planning processes.
• Conduct regular, meaningful performance appraisals in a manner that ensures effective, open, two-way communication. Follow up to ensure that agreed action and developmental plans are being implemented.
Food & Menu Preparation
Assist the Executive Chef in the following tasks:
• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes with the Executive Chef to ensure excellent food standards across all properties.
• Ensure that portion sizes are on spec and plating of food is controlled to avoid wastage and maintain a group standard.
• Ensure that all food is prepared to the highest standards.
• Ensure efficient work focused on completing tasks within the available time and to the required standard.
Sister Establishment
• Spend one month at the sister establishment at the start of the 2-month cycle, contributing to culinary operations and menu development.
• Return to the sister establishment for two weeks at the end of each cycle (week 7 & 8) to consolidate learnings and refine processes.
On Properties
• Spend 4 weeks at one of the three properties every two months.
• Week 1: Travel to a lodge and work with the Head Chef and FOH on their systems, learning them.
• Weeks 2-5: Work at the lodge without the Head Chef and FOH as they are at the sister establishment with the Executive Chef. Change systems once cleared with the Executive Chef.
• Week 6: Guide the returning Head Chef and FOH Manager in implementing changes and new menus developed during their time at the sister establishment.
• Weeks 7 & 8: Work at the sister establishment with the Executive Chef and FOH managers, debrief and ensure changes and systems at the lodge are working. Learn and work at the sister establishment to enhance knowledge of the food brand.
REQUIREMENTS, QUALIFICATIONS & SKILLS
• Experience: Minimum of 10 years in restaurant environments, with at least 5 years as a Head Chef. FOH experience is essential.
• Lifestyle: Must have no dependents and fully embrace the travel-focused nature of this role.
• Location: Cape Town-based, with a desire for an African adventure.
• Transport: Must own reliable transportation.
• N.B. Please upload a copy of your food portfolio in additional documents.
PERKS & CONDITIONS
• On Properties: All food, accommodation, and laundry provided by the lodge.
• In Cape Town: Candidate is responsible for all personal costs, except one daily meal provided during shifts at the sister establishment.
MAXIMIZING YOUR IMPACT AS A MEMBER OF THE FAMILY COLLECTION
• Excellent attention to detail.
• Guest-focused philosophy, living the brand, and driving the experience.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with a positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal, and solution-seeking skills.
• Proactive, using initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care, with the ability to receive constructive feedback openly.