About the Job:

The Head Chef must oversee daily operations, as well as delivering an extraordinary guest experience within the lodge. You will plan and supervise the activities of the team to ensure, not only the smooth and profitable running of the business, but also ensuring that we leave the world in a better place. It is important for the Head Chef to be involved in all aspects of the lodge kitchen operations as well as the Staff Canteen. You will be a key person of reference for all Kitchen employees and guests. The Head Chef must be able to be a team player and an effective leader, able to set examples and foster a climate of guest delight within the lodge.

Deliverables:

• Maintain high standards of professionalism within the team
• Provide disciplined and inspirational leadership to the kitchen team as well as effective management to ensure highest levels of productivity and service excellence
• Identify staff talent; create plans and opportunities for staff retention, development and growth
• Full responsibility for the following budget lines:
  •  Guest Food
  •  Staff Food
• Ensure all financial and record keeping controls and systems are adhered to
• Work with Regional Executive Chef to ensure menu and food are aligned to lodge quality standards
• Work with Regional Exec Chef to ensure food scores and budgets are being monitored and met
• Work directly with the Guest Relations Managers and Head Guide, to ensure service standards are maintained at all times, creating an environment where the &Beyond’s Golden Thread is continuously met and visible throughout the daily functioning of the lodge
• Daily meeting with the HoDs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, guest delights
• Ensure all health and safety compliance standards, including management of HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realized
• Oversee health and safety of all guests, lodge staff and company assets
• Assist with ensuring sustainability targets are met and improved upon year on year
• Assist with Uniform orders and issues. Ensure all staff are wearing correct uniform at all times
• Ensure all orders are within the allocated budget and cost per head.
• Oversee the month end stock takes
• Ensure the smooth daily running of the kitchen and canteen operation
• Introduce and maintain cleaning rosters that comply with all Kenya regulations
• Record and control all staff sick leave, leave cycles, and work rosters
• Attend a HoD meeting and the morning meeting every day, unless engaged with guest related activities
• Hold a department meeting daily to hand over any pertinent information
• Ensure effective communication between the kitchens, Lodge Managers, Guest Relations and Butlers
• Conduct a pre-service meeting with all chefs and butlers
• Meet and cater to all guests with special dietaries
• Ensure all orders are placed correctly and on time, checking all stock on arrival, and ensuring all shortages are recorded
• With approval of the lodge managers, make any changes necessary to the menus in the kitchen and canteen to improve your department’s service to our guests and staff
• Maintain an ethos of delighting our guests and staff
• Ensure sufficient training is being done on a regular basis with all food service staff
• All training must be correctly recorded to ensure that standards are being maintained
• Reach and maintain a 96% Food Score in our guest feedback
• Maintain a consistent cost per head for guests and staff

INTEGRITY -Do the right thing

• Be honest – act courageously
• Be transparent – open and fair
• Show respect – shift blame culture to fix culture – consider other points of view
• Be consistent
• Take pride in the appearance of yourself, your team, and the lodge