Lodge Executive Chef – Belmond Safaris

Main Duties & Responsibilities

• Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchens and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchens.
• Responsible for menu development and maintaining updated and accurate costing of all dishes prepared
• Market list and menu costings to be kept updated.
• Ensure that all dishes/food items prepared are of a consistently high standard throughout the business.
• Create and implement special menus/culinary activities/food items that are designed to surprise and delight our guests as well as enhance the overall guest experience.
• Provide training to the Employee Chef’s to ensure that staff meals are of a high standard.
• Ensure the good physical upkeep and condition of Kitchens (including staff Kitchen), store rooms, equipment and utensils. Coordinate with the Maintenance department for repairs and maintenance as required.
• Ensure that all Kitchens (including the staff Kitchen) have the necessary equipment on hand. Liaise with the Purchasing department for timely replacement of any damaged or missing items.
• Devise methods for optimal use of raw materials as well as fuel and maintain the budgeted food cost.
• Coordinate with the Purchasing department regarding procurement of various items based on the stock levels and usage in the kitchens.
• Through regular training, audits and monitoring, ensure adherence to safety, hygiene and cleanliness standards in all kitchen, preparation, stores and receiving areas.
• All required documentation and administration associated with Health & Safety to be maintained and updated.
• Regularly review suppliers as well as monitor the quality (of product) and cost competitiveness
• Stay informed of new developments in the world of cuisine, cooking techniques, kitchen equipment etc
• Identify new culinary techniques and presentations
• Implement measures and systems to improve cost efficiency and the internal and external customer experience.
• Budget, plan and monitor departmental expenditure.
• Ensure and protect the security and confidentiality of all guest, Employee, and Company information.
• Communicate any relevant annual, quarterly or monthly targets and metrics.
• Work towards ensuring high levels of Employee engagement, as well as positively contribute to the Employee engagement levels of the Company overall.
• Promote ongoing learning & development, ensuring that mandatory training is attended by all Employees and all available training opportunities is effectively communicated.
• Identify individual training needs or development opportunities for Employees and action or plan interventions accordingly, in conjunction with Learning & Development and or Human Resources.

Required Qualifications, Skills & Experience

• Relevant Degree/ Diploma from a reputable institution- advantageous
• 5 years’experience
• Strong verbal and communication skills
• Excellent customer service orientation
• High level of computer literacy
• Attention to detail