Job Details

Job Description

We are seeking a Head Chef for a 40-room lodge & events centre with multiple food and beverage outlets and conferencing facilities. The ideal candidate should have excellent leadership skills, culinary expertise, and an understanding of ingredients and flavor. The candidate should also be able to communicate clearly, work in a standing position for long periods, and have exceptional hygiene and grooming habits.

Qualities and Responsibilities:

Plan and direct food preparations and culinary activities(including cooking meals)

Modify menus or create new ones that meet quality standards and also comply with customer requests.

Estimate food requirements and order food and supplies.

Hire, train, and manage kitchen staff including scheduling and leading pre-briefing shift meetings.

Oversee back-of-house operations, including equipment purchases and repairs, and ensure the kitchen is clean and safe.

Handle budgeting, food costs, payroll, and time records.

Monitor customer satisfaction and address complaints.

Work with upper management and marketing teams.

Demonstrate the ability to work under pressure and remain calm in stressful situations.

Be proficient in the use of IT equipment for basic tasks, e.g., writing reports and menus.

Have good communication skills, able to interact with colleagues and provide detailed instruction when needed.

Be a team player who can lead, influence, and guide others within the organization.

Be detail-oriented and quality-focused, with hands-on experience while managing a team.

Qualifications:

Holder of a culinary diploma.

At least 5 years’ experience in a similar leadership role.

Well-rounded in all areas of kitchen operations.

Proven experience as a Chef in à la carte, mass cooking and similar culinary environment.

Relevant certification preferred such as certificate, diploma or better in food production

Knowledge in pastry and international cuisine will be an added advantag