Job Description

Job Summary Key Responsibilities:

• Maintain kitchen hygiene standards as per guidelines.
• Train chefs and enforce kitchen standards.
• Follow menu specifications outlined and approved by the lodge
• Collaborate with the training chefs during visits and implement feedback.
• Ensure food presentation aligns with discussed standards and guidelines
• Stay updated on current trends in the lodge.
• Ensure guest satisfaction through culinary experiences.
• Organize creative bush banquets according to the SOPs.
• Proactively manage kitchen maintenance.
• Maintain effective communication with staff, guests and managers.
• Manage stock control, rotation, and food orders in the absence of the executive chef.
• Verify all food leaving the kitchen meets quality standards.
• Oversee buffet, dinner, and breakfast preparations.
• Monitor snacks provided during game drives and adventures.
• Solicit and respond to guest feedback.
• Foster a collaborative and respectful work environment.
• Promote teamwork and maintain a positive atmosphere.
• Stay flexible and approachable at all times.
• Address special dietary needs of guests promptly and effectively.

Candidate Requirements:

• Minimum 2+ years of chef experience.
• Strong passion for kitchen management, hygiene, and people skills.
• Experience in staff training, culinary creativity, and innovation.
• Excellent interpersonal skills.
• Ability to work with urgency.
• Dedication to guest satisfaction.
• Attentive to detail and diligent in meeting deadlines.
• Willingness to share knowledge and inspire others.
• Valid driver's license (code 8).

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