Head Chef

Duties:

Kitchen Operations & Food Preparation:

Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
Ensure strict portion control and presentation consistency to meet fine dining standards.
Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
Conduct quality checks on food taste, appearance, and service timeliness.

Guest Experience & Service:


Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
Proactively manage guest complaints, preferences, and feedback loops to continuously improve.

Team Leadership & Staff Development:


Identify high-potential team members and mentor them for future growth
Implement training plans using internal and external trainers; maintain a culture of continuous development.
Conduct quarterly performance appraisals with meaningful feedback and action plans.
Enforce discipline and maintain professional standards in line with company HR policies.

Kitchen Administration & Financial Management:


Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
Prepare annual departmental budgets and monitor monthly performance against forecast.

Health, Safety & Hygiene:


Enforce hygiene and HACCP protocols across all kitchen operations.
Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
Train staff on safe use of chemicals and food handling practices.
Uphold fire safety, health, and hygiene policies and ensure full team compliance.

Sustainability & Community Impact:


Champion sustainable practices in food sourcing, waste management, and energy use.
Promote local sourcing and support of nearby farmers and artisans where possible.
Encourage staff and guests to engage in the propertys environmental and community programmes.

Human Resources & Scheduling:

https://www.executiveplacements.com/Jobs/H/Head-Chef-1243819-Job-Search-12-02-2025-04-03-02-AM.asp?sid=gumtree