Job Description

Executive Chef 5* Lodge - Kenya

Salary: Market Related

Purpose of Position:

Complement Recruitment are recruiting for an Executive Chef 5* Lodge in Kenya. The Executive Chef must oversee daily operations, as well as delivering an extraordinary guest experience within the lodge. You will plan and supervise the activities of the team to ensure, not only the smooth and profitable running of the business, but also ensuring that we leave the world in a better place. It is important for the Executive Chef to be involved in all aspects of the lodge kitchen operations as well as the Staff Canteen. You will be a key person of reference for all Kitchen employees and guests.

The Executive Chef must be able to be a team player and an effective leader, able to set examples and foster a climate of guest delight within the lodge. This is a permanent live in position based in Kenya.

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Deliverables

Maintain high standards of professionalism within the team

Provide disciplined and inspirational leadership to the kitchen team as well as effective

management to ensure highest levels of productivity and service excellence

Identify staff talent; create plans and opportunities for staff retention, development and growth

Full responsibility for the following budget lines:

o Guest Food

o Staff Food

Ensure all financial and record keeping controls and systems are adhered to

Work with Regional Executive Chef to ensure menu and food are aligned to lodge quality standards

Work with Regional Exec Chef to ensure food scores and budgets are being monitored and met

Work directly with the Guest Relations Managers and Head Guide, to ensure service standards are maintained at all times, creating an environment where deliverables are continuously met and visible throughout the daily functioning of the lodge

Daily meeting with the HoDs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, guest delights

Ensure all health and safety compliance standards, including management of Covid-19 Protocols and HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realised

Oversee health and safety of all guests, lodge staff and company assets

Assist with ensuring sustainability targets are met and improved upon year on year

Assist with Uniform orders and issues. Ensure all staff are wearing correct uniform at all times

Ensure all orders are within the allocated budget and cost per head.

Oversee the month end stock takes

Ensure the smooth daily running of the kitchen and canteen operation

Introduce and maintain cleaning rosters that comply with all regulations

Record and control all staff sick leave, leave cycles, and work rosters

Attend a HoD meeting and the morning meeting every day, unless engaged with guest related activities

Hold a department meeting daily to hand over any pertinent information

Ensure effective communication between the kitchens, Lodge Managers, Guest Relations and Butlers

Conduct a pre-service meeting with all chefs and butlers

Meet and cater to all guests with special dietaries

Ensure all orders are placed correctly and on time, checking all stock on arrival, and ensuring all shortages are recorded

With approval of the lodge managers, make any changes necessary to the menus in the kitchen and

canteen to improve your departments service to our guests and staff

Maintain an ethos of delighting our guests and staff

Ensure sufficient training is being done on a regular basis with all food service staff

All training must be correctly recorded to ensure that standards are being maintained

Reach and maintain a 96% Food Score in our guest feedback

Maintain a consistent cost per head for guests and staff

Personal Characteristics:

Integrity - Do the right thing

Be honest act courageously.

Be transparent open and fair

Show respect shift blame culture to fix culture consider other points of view

Be consistent

Take pride in the appearance of yourself, your team, and the lodge

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