Head Chef

ABOUT THE COMPANY We are dedicated to authentic, genuine service and delivering the warmest hospitality with passion. We are humble, generous and empathetic towards everyone within our collective, whether we are welcoming and hosting guests, working alongside colleagues or collaborating with partners, communities or governments. We are inclusive and have fun expanding the world’s wilderness together, taking pride in sharing our incredible wild places with all who visit us. We set ambitious, industry-leading standards, then deliver on them over and over again, consistently exceeding expectations. JOB SUMMARY Qualification:Minimum of a certificate in Food Production.Experience:                    A minimum of three (3) years’ work experience in a senior leadership roleA minimum of five (5) years’ work experience in Food Production as a cook in a 5-star hotel or luxury brand RESPONSIBILITIES MARKET LEADERSHIPFamiliarize 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 SERVICEEnsure 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 systemsFollow up action plans pertaining to guest feedback.Ensure excellent score in guest feedback on food.Update kitchen SOPsFollow up to ensure effective food safety management programmers and initiatives in the kitchen.MANAGING, GROWING AND RETAINING MARKET SHAREExplore new t