Our client, an upmarket Safari Company is looking for a Head Chef to manage the kitchen section according to set standards, customer satisfaction and high level of sales in line with company policies and regulations.
Minimum Requirements
The successful candidate MUST be conversant in HACCP systems, have a good understanding of policies relating to fire, hygiene, health and safety.
Key Responsibility:
• Ensure adherence to proper cooking methods and presentation of food with colorful and artistic flair.
• Ensure correct items and amount of food is prepared prior to food service and is stored correctly.
• Oversee kitchen operations, develop and implement menus according to hotel standards.
• Meeting guests during their stay and obtaining feedback.
• Maintain high standards of personal hygiene and ensure that the employees adhere to the same.
• Ensure adherence to the hygiene in the department and all equipment is well cleaned and stored.
• Ensure that all employees in the have a good understanding of the use of cleaning chemicals.
• Maintain discipline in the department according to the property and company standards.
• Manage, train, review, implement and give feedback to employees on their job performance.
• Co-ordinate payroll management, resource allocation and review monthly.
• Have working knowledge of menu costing and establish a cost management plan.
• Manage the assigned department to produce high quality product consistent with the hotels policies.
Qualification:
• Must have at least 5 years experience in a luxury camp/lodge.
• Must be conversant in HACCP systems.
• Must have a good understanding of menu compilation, international cuisine & up to date market trends.
• Have a good understanding of dietary requirements, stock rotation and control.
• Excellent time management, hosting, communication and interpersonal skills.
• Exemplary hygiene principles and attention to details.
• Excellent creative and artistic flair and a team player with a positive attitude.