Head Chef (Bateleur Camp – Kenya) at And Beyond
andBeyond
- Kenya
- Permanent
- Full-time
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- Company:
- Location: Kenya
- State:
- Job type: Full-Time
- Job category:
- 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: Guest Food 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 the &Beyond's Golden Thread is 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 HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realized
- 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 Kenya 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 department's 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
- 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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