Head Chef (Ngala Safari Lodge)

• Run and supervise the entire kitchen operation for Ngala Safari Lodge.
• Work with the Executive chef to ensure standards and goals are met
• Ensure all menus are followed and food standard is excellent at all times
• Support the chefs in daily supplies ordering from central store
• Support and train new chefs on certain recipes if necessary
• Work with Executive Chef to ensure effective implementation of Chef Academy training program
• Training all staff on new menus, new dishes and ensuring that the standard is maintained
• Continuous monitoring and control of dishes going out
• Make personal contact with guests at each meal
• Continuous encouragement and training of staff to provide the best food experience to guests
• Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
• Work within operational budgets
• Stock control measures – including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinator
• Invoice Inputting
• Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving.
• Attend weekly kitchen meeting with FOH and management team to ensure all items relating to the food experience and communicated and tended to

• Continuous training and motivation of all kitchen staff – including on the job training
• Ensure all staff understand their responsibilities
• Good communication with:

• All chefs; including the Executive Chef
• Heads of Department
• Lodge Manager
• Suppliers

• Work closely with Executive Chef, Lodge Manager and General Manager to implement standards, and staff policies

• Formal Chef Qualification
• At least 3+ years Chef Experience required in 5 star hotels, lodge or at a busy restaurant
• Proven experience as a chef with a strong background in leadership or a supervisory role.
• International exposure is a plus

• Spoken and written English
• Computer literate
• PAN Strat knowledge advantageous
• Ability to Cost menu’s.
• Passion for food and the food experience
• Ability to lead a team of people effectively
• Ability to run and delegate a pass during busy service
• Strong management skills, day-to-day, and long term
• The ability to motivate staff to consistently deliver at a 5 star level
• Ability to think and act creatively within a team
• Good knowledge of hospitality operations including butler service and rostering of staff
• Ability to create seasonal menu’s showcasing locally sourced ingredients and incorporating flavours to reflect the cultural influences of the region.
• Ability to work flexibly
• Ability to work in a fast paced environment while maintaining attention to detail

• Patience
• Attention to detail.
• Self-motivated - to always better the guest experience
• Passion for training staff, creating fabulous food, and new ideas
• Good interpersonal skills
• Sense of urgency
• Creative problem-solving and decision making
• Passionate about guest delighting
• Diligence and self-motivation to meet deadlines and keep on top of your job
• Willingness/ability to share information and teach and inspire others
• Ability to adapt and have a sensitivity to the culture of the staff + changing environment and demanding schedules

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