Head Chef 5* World Class Lodge Zambia

We are now in search for an experienced and talented Head Chef for a world class river lodge in Zambia.

OBJECTIVE:

You will be required to facilitate the effective and smooth operation of the Lodge Kitchen including planning and organizing, the preparation, cooking and presentation of food as well as staff supervision and, while promoting the company goals of guest service and satisfaction, team work and financial performance for the lodge.

MAIN RESPONSIBILITIES:

Menus, Production & Operations

To create, design and implement menus that meet the demands and exceed the expectations of our guests as agreed with Management.
Complete responsibility for the procurement of all goods – food related and materials necessary for the food production, on a daily basis for lodge kitchen and staff canteens.
Responsibility for the hygiene, cleanliness and maintenance of the lodge kitchen including fridges, freezers, store rooms, crockery, kitchen and outside dining equipment.

Budget Control

Responsibility for the profitability of the food and beverage department.
To review and analyse monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems.
To ensure that all company assets are maintained in the best possible condition.
Accurate recording and overseeing of the monthly stock takes.
Maintenance and control of all food and beverage costs as per agreed budgets. To be in control and aware at all times of food and beverage cost percentages and not to exceed budgeted monthly costs.
Ensure that all stock control functions are carried out according to standard operating procedures.
Ensure all month end administration is completed accurately and timelessly.

Staff Management

Provide effective leadership through professional management and encouragement of all subordinates, including mediation.
Carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. To follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.
To ensure that all employees are totally conversant with all company policies and procedures, basic conditions of employment and labour regulations as well as disciplinary codes of the company.
To build, train and maintain a strong, content, challenged and consistent kitchen brigade.
To be able to work with staff of various skill levels and cultural backgrounds.
Be involved with the kitchen staff recruitment process and to take responsibility for their training, development, annual reviewing, and in cohesion with Management, to control staff roster and leave scheduling.
Maintain effective working relationships with line and staff functions.
Ensure that all timetables, leave rosters and attendance registers are accurate and up to date.

Health and Safety

Checks the cleanliness and operation of all kitchen equipment as well as all work areas before production runs, to ensure compliance with OHSA (Occupational Health and Safety Act) regulations as well as HACCP (Hazard Analysis and Critical Control Point) protocols.
Enforce hygiene regulations with all kitchen and service staff.
Reduce accidents and ensures that all safety hazards are addressed and potential problems communicated to the Management.
Ensure maximum safety and security in all areas under your control and that staff are fully aware of the importance of safety and security.
Ensure that you are familiar and compliant with safety regulations and know the emergency and contingency plans for flood, lodge fire, bush fire, evacuations.

Communication and Teamwork

Arrange, attend and contribute at regular meetings, be perceptive and sensitive to staff problems and needs, ensure that all facts communicated to any staff member are correct and accurate.
To ensure effective daily communication with relevant departments.
To ensure all statutory regulations are adhered to.
To be flexible and willing to help other departments at busy times if required.
Promote staff moral and workplace safety.

Staff Training, Discipline & General

In consultation with the General Manager, treat staff equally, strict enforcement and compliance of all company policies and procedures.
Ensure that all cooks, chefs and scullers perform their duties correctly, and coach and guide so that performance remains at a high standard.
Attend workshops and training courses as directed.
To further your own knowledge of management methods and principles to ensure future advancement and upgrading management skills.

Requirements

Proven experience as head chef in leading 5* establishments
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training
Qualification in Professional Cookery or related certificate

Please forward all CVs to charlee@broadhorizons.co.za

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