PRIMARY PURPOSE

The Head Chef is responsible for planning and directing food preparation in the specific production kitchen. This involves a large degree of supervising other kitchen staff, ensuring all ingredients are ready for service and production is according to menu, standards and pax. As well as keeping an eye for challenge that arise in the kitchen and seizing control of a situation at a moment's notice.

*This position is based in Maasai Mara.

Detailed Responsibilities

• MARKET LEADERSHIP

• • Familiarize with kitchen production and kitchen stewarding objectives and communicate them to staff.
  • Outline kitchen tools and equipment to be included in the kitchen stewarding business plan.
  • Survey/benchmark with similar kitchens to understand current trends in food presentation and stewarding operations.
  • Solicit guest feedback from the kitchen team to understand challenges and expectations of the stewarding department.
  • Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.)
  • Outline how the business core values will be lived in the kitchen.
  • Implement reward systems that recognize excellence in living the core values in kitchen.
  • Train kitchen team to meet OSHA, SGS requirements.
  • Understand the data protection company policy relating to the section.
  • Ensure adherence to policies on documents and records management in kitchen operations.
  • Educate kitchen team on their roles in the crisis management plan.

• LEADERSHIP IN PRODUCT AND SERVICE

• • Ensure menus are followed as stipulated.
  • Ensure recipes are followed for consistency in the kitchen.
  • Ensure adherence to product specifications for kitchen supplies.
  • Give feedback on supplies to ensure consistency in setting standards and specifications.
  • Follow up to ensure all food production equipment are serviced as per service level agreements.
  • Identify areas that need improvement in terms of the physical product in kitchen areas.
  • Regularly demonstrate creativity in food offers and production methods in all areas of the kitchen.
  • Demonstrate creativity and art in food presentation.
  • Use available technology to enhance efficiencies in kitchen operations.
  • Train and follow up on showmanship in food preparation and presentation.
  • Review guest feedback on food quality and popularity from guest feedback systems
  • Follow up action plans pertaining to guest feedback.
  • Ensure excellent score in guest feedback on food.
  • Update kitchen SOPs
  • Follow up to ensure effective food safety management programmers and initiatives in the kitchen.

• MANAGING, GROWING AND RETAINING MARKET SHARE

• • Explore new trends in food offers that contribute to high yield.
  • Ensure that food merchandising and presentation is in line with modern trends.
  • Implement and follow up initiatives to maximize food sales and improve revenue.
  • Ensure special guest preferences are met where outlined.

• COST MANAGEMENT AND REVENUE IMPROVEMENT

• • Identify opportunities to reduce food cost.
  • Regular feedback on suppliers’ products and services to ensure value for money.
  • Monitor adherence to control procedures in management of food cost.
  • Monitor kitchen production to ensure it is in line with daily business levels.
  • Implement action plans derived from financial performance meetings to improve profitability in kitchen operations.

• PEOPLE MANAGEMENT AND PRODUCTIVITY IMPROVEMENT
  
  
• • Ensure all staff have clearly defined job descriptions.
  • Ensure every individual has an annual performance plan.
  • Coordinate performance planning and reviews for the kitchen brigade
  • Understand relevant HR policies and procedures and implement them accordingly.
  • Identify gaps in culinary skills in the kitchen.
  • Adhere to human resource policies and procedures.
  • Demonstrate consistent adherence to workplace health and safety standards.
  • Propose cost effective employee reward initiatives.

• SUSTAINABILITY

• • Support and participate in unit community outreach and environmental conservation initiative.
  • Ensure all sustainability initiatives are within budget.

CANDIDATE PROFILE

Qualification:

• Minimum of a certificate in Food Production.
  

Experience:                    

• A minimum of three (3) years’ work experience in a senior leadership role
• A minimum of five (5) years’ work experience in Food Production as a cook in a 5-star hotel or luxury brand

Skills:           

• Proficiency in a variety of cooking techniques and cuisines.
• Culinary expertise (ability to cook, knowledge of the kitchen, knife skills and tasting skills)
• Good communication skills both verbal & written, foreign language is an added advantage
• Computer skills
  

Interests:                        

A passion for wildlife and a commitment to sustainability and conservation.

Apply for this position with us on WhatsApp. Simply send the word ‘Hi’ to +260761166303