ZMO 17076 - Head Chef

Our client is seeking a Head Chef to lead the kitchen team in delivering efficient, cost-effective and consistently high-quality food service. Serving as Co-Head Chef, this role shares equal authority in shaping menus, maintaining standards and guiding the team. It requires strong culinary leadership, disciplined administration, careful stock control, excellent hygiene and a calm, hands-on approach to staff development.

Key Responsibilities:

• Ensure that all menus are regularly reviewed and updated, with close attention to seasonal availability, guest preferences, dietary requirements and high-end standard of presentation.
• Calculate menus accurately to support maximum gross profit, responsible cost control and minimal waste.
• Train kitchen staff continuously in portion control, preparation standards, plating, presentation and consistency.
• Maintain sufficient stock levels of all kitchen materials, ensuring that ingredients are received, recorded, rotated and stored under the correct conditions.
• Assist with regular stock takes and ensure that variances, shortages and wastage are reported promptly.
• Liaise with lodge management and the Co-Head Chef daily regarding guest requirements, VIPs, special occasions, dietary needs, private dining and functions.
• Ensure that all statutory hygiene, health, food safety and sanitation requirements are diligently followed at all times.
• Report maintenance concerns, equipment faults and safety risks promptly, and follow up where needed to protect kitchen efficiency and guest service.
• Keep daily attendance registers and ensure that absenteeism, lateness or staffing concerns are reported to management without delay.
• Ensure that all kitchen documents, invoices, stock records, attendance records and administrative forms are passed to management timeously for processing.
• Ensure that all kitchen staff are correctly dressed, well groomed and presented in a manner that satisfies statutory requirements and enhances the image of the lodge.
• Support fair discipline, teamwork, morale and clear communication within the kitchen team.
• Maintain and continuously update personal culinary knowledge, leadership skills and operational understanding for the benefit of the establishment.
• Promote responsible use of ingredients, sustainable practices, local sourcing where possible and creative approaches to reducing food waste.