HEAD CHEF – Savanna Expeditions 462 views

Key Responsibilities

• Ensure the kitchen has the necessary equipment required to effectively and efficiently complete kitchen related tasks and processes.
• Liaise with senior management and communicate challenges and issues early and resolve any kitchen related matters as quickly and efficiently as possible.
• Ensure that sanitation, hygiene and cleanliness practices are continuously undertaken, and that health and safety regulations are adhered to.
• Supervise and coordinate the preparation of food and kitchen activities to ensure the highest quality standards are met.
• Review guest allergies, dietary requirements and preferences. Plan accordingly to make sure the menus accommodate such requirements and that kitchen staff are aware of and prepare meals which meet these requirements.
• Resolve any food related issues such as menu substitution requirements, guest complaints, etc.
• Ensure that all food leaving the kitchen meets the set quality and hygiene standards and is well presented.
• Work closely with camp management and other staff to ensure a smooth and integrated guest culinary experience.
• Liaise with the Head Waiter and other staff members to obtain guest feedback or insights and use this information to improve standards. Communicate feedback to senior management.
• Oversee the management and use of food and other kitchen stock items.
• Ensure that food wastage and pilferage is kept to a minimum and there is adequate cost control measures in place.
• Supervise and provide direction to kitchen staff to promote efficient kitchen operations.
• Oversee the preparation and delivery of staff meals by the Staff Cook to ensure that camp staff receive meals which meet set standards.

Requirements

• Diploma in Culinary Arts (or equivalent) or at minimum a Certificate in Culinary Arts with relevant experience.
• At least five (5) years’ experience as a Chef or in similar role preferably within the safari industry.
• Proficiency in various cooking techniques, cuisines, and knowledge of diverse ingredients.
• Excellent organization and planning skills.
• Leadership and development skills.
• Cost control skills.
• Creativity and adaptability.
• Good communication skills.

How to Apply