Job Description

Job Advert Summary

The Head Chef at Toro Lodge by Newmark Hotels will lead the kitchen team in delivering a world-class dining experience that reflects the lodge's luxury brand and African-inspired hospitality. This role is responsible for menu innovation, quality assurance, food safety, cost control, and ensuring that each meal exceeds guest expectations.

Minimum Requirements

Recognised culinary qualification or equivalent professional experience. Minimum 5 years' experience as Head Chef or Senior Sous Chef in a luxury lodge, boutique hotel, or fine dining environment. Strong background in African and international cuisines. Excellent leadership, communication, and organizational skills. Proven ability to manage budgets, food costs, and kitchen administration. Creative flair with a passion for food innovation and sustainability. Knowledge of HACCP and food safety regulations. Ability to thrive in a remote lodge environment and adapt to seasonal changes. Guest-focused with a commitment to exceeding expectations. Hands-on, motivated, and detail-oriented. Resilient, adaptable, and solutions-driven. Strong interpersonal skills with the ability to inspire and mentor a diverse team.

Duties and Responsibilities

Oversee the daily kitchen operations, ensuring smooth and efficient service. Design, plan, and implement seasonal menus that highlight fresh, local ingredients and align with the lodge's culinary identity. Maintain the highest standards of food quality, presentation, and consistency. Monitor food preparation, portion sizes, and cooking times to ensure timely and exceptional service. Manage kitchen staff, including recruitment, training, scheduling, and performance management. Ensure compliance with hygiene, health, and safety regulations. Control kitchen costs by managing stock levels, minimizing waste, and monitoring food and labor expenses. Collaborate with lodge management on menu planning for events, private dining, and special functions. Build strong supplier relationships, ensuring consistent quality and timely delivery of produce. * Foster a culture of creativity, teamwork, and continuous improvement within the kitchen.