Key Responsibilities
Lead, train, and manage the kitchen brigade to ensure timely and high-quality service across all meal periods, including à la carte and buffet.

• Design and execute group menus, buffet plans, and a fully costed à la carte offering aligned with seasonal availability and budget expectations.
• Implement structured shift planning and ensure all service deadlines are met without General Manager intervention.
• Control food costs and ensure disciplined procurement practices, including stock tracking, price comparisons, and supplier accountability.
• Maintain consistent stock availability for all operational needs and prevent shortages of essential items.
• Ensure hygiene, safety, and kitchen organization standards are upheld daily.
• Submit daily cost of sales data, weekly menu plans, and staff training reports on time.
• Oversee efficient preparation for groups up to 300 guests with no compromise on quality or timing.

Candidate Profile
The ideal candidate will:

• Local citizens
• Diploma in Culinary Art
• Have a minimum of 5 years’ experience as Head Chef in a high-volume lodge, hotel, or conference venue.
• Demonstrate excellent leadership, planning, and communication skills.
• Be hands-on, highly organized, and solution-driven with the ability to lead by example.
• Possess strong cost control and financial management capabilities.
• Have a deep understanding of African and international cuisines.
• Be passionate about staff development and food consistency.
• Be able to troubleshoot under pressure, manage simultaneous service points, and prevent guest complaints through operational readiness.

Click Go Apply to apply online!

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