Exec Head Chef Safari Lodge

Overview

My Client a recognised Safari Lodge Operator in Uganda nestled in the Ugandan wilderness immersion. My client is urgently recruiting for a Head Chef who will have oversight on the Safari Lodge Establishment.

* Please note that this position is only open to Kenyan Nationals / Citizens.

My Client Offers:

• Highly competitive Salary Negotiable
• Accommodation on site (single status)
• Meals daily
• Uniform
• Medical Aid
• Pension / Provident Fund
• Rotational Days off Cycle
• Annual Leave

Requirements Skills and Expertise :

• Have experience in running large to medium sized kitchens.
• Recognised Chef Diploma from a culinary institution
• Be able to calculate food costs and understand kitchen finances
• Good computer literacy
• A clear understanding of labour law and disciplinary procedures
• Assertiveness, Patience and good organisational skills
• Understanding of kitchen procedure and timing requirements and able to plan accordingly.
• Good Communication skills
• The ability to implement and maintain health and hygiene procedures
• Knowledge of Safety procedures and the use of Fire Fighting equipment
• First Aid Training
• A passion for cooking and an awareness of contemporary and innovative developments within the food and lodge industries as well as international trends
• The ability to deal with constructive criticism

Key Responsibilities:

These responsibilities collectively ensure the smooth operation of the kitchen, the satisfaction of guests' culinary experiences, and the integration of environmentally conscious practices within the safari lodge setting

• Strategic Alignment: Align kitchen operations with the broader company goals, ensuring culinary offerings complement the lodge experience and overall objectives.
• Supervision and Training: Oversee and mentor kitchen staff, ensuring their continuous development, training, and adherence to high culinary standards.
• Food Preparation Excellence: Maintain exceptional standards in food preparation, ensuring that meals consistently meet the high-quality expectations of guests.
• Guest Interaction: Engage with guests to understand preferences, dietary needs, and feedback, ensuring a personalized and exceptional dining experience.
• Management of Staff Canteens: Oversee the provision of meals for lodge staff, ensuring quality, variety, and adherence to dietary needs.
• Kitchen Administration: Handle all administrative tasks related to the kitchen, including scheduling, menu planning, and budget management.
• Stock Control: Maintain precise control over kitchen inventory, minimizing waste and ensuring efficient use of resources while meeting demand.
• Hygiene and Cleanliness: Uphold rigorous hygiene standards, overseeing cleanliness in all areas of the kitchen and ensuring compliance with health and safety regulations.
• Equipment Maintenance: Manage the upkeep and maintenance of kitchen equipment, ensuring functionality and longevity.
• Interdepartmental Communication Collaborate with other lodge departments, fostering communication for seamless operations.
• Environmental Contribution: Contribute to environmentally friendly practices, adhering to green operational standards within the unique environmental parameters of the park.

Note: Only candidates that are shortlisted for interview will be contacted