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.DELIVERABLESMaintain high standards of professionalism within the teamProvide disciplined and inspirational leadership to the kitchen team as well as effective management to ensure highest levels of productivity and service excellenceIdentify staff talent; create plans and opportunities for staff retention, development and growthFull responsibility for the following budget lines: Guest Food Staff FoodEnsure all financial and record keeping controls and systems are adhered toWork with Regional Executive Chef to ensure menu and food are aligned to lodge quality standardsWork with Regional Exec Chef to ensure food scores and budgets are being monitored and metWork 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 lodgeDaily meeting with the HoDs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, guest delightsEnsure 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 realizedOversee health and safety of all guests, lodge staff and company assetsAssist with ensuring sustainability targets are met and improved upon year on yearAssist with Uniform orders and issues. Ensure all staff are wearing correct uniform at all timesEnsure all orders are within the allocated budget and cost per head.Oversee the month end stock takesEnsure the smooth daily running of the kitchen and canteen operationIntroduce and maintain cleaning rosters that comply with all Kenya regulationsRecord and control all staff sick leave, leave cycles, and work rostersAttend a HoD meeting and the morning meeting every day, unless engaged with guest related activitiesHold a department meeting daily to hand over any pertinent informationEnsure effective communication between the kitchens, Lodge Managers, Guest Relations and ButlersConduct a pre-service meeting with all chefs and butlersMeet and cater to all guests with special dietariesEnsure all orders are placed correctly and on time, checking all stock on arrival, and ensuring all shortages are recordedWith 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 staffMaintain an ethos of delighting our guests and staffEnsure sufficient training is being done on a regular basis with all food service staffAll training must be correctly recorded to ensure that standards are being maintainedReach and maintain a 96% Food Score in our guest feedbackMaintain a consistent cost per head for guests and staffINTEGRITY -Do the right thingBe honest – act courageouslyBe transparent – open and fairShow respect – shift blame culture to fix culture – consider other points of viewBe consistentTake pride in the appearance of yourself, your team, and the lodgeClosing date03 Apr 2024 23:59
