Department: Culinary
Reports To: Lodge Manager
Location: Chui Lodge
Summary:
We are seeking an experienced and passionate Head
Chef to lead the culinary team at Chui Lodge. The ideal candidate will have a
proven track record of success in boutique establishments, a deep understanding
of personalized guest service, and expertise in Indian and Swahili cuisines.
The Head Chef will be responsible for overseeing all kitchen operations,
ensuring exceptional food quality, maintaining high hygiene standards, managing
costs effectively, and minimizing waste.
Responsibilities:
1. Menu Development:
- Design and implement innovative menus that showcase the finest
seasonal ingredients and reflect the lodge’s unique character.
- Cater to a diverse clientele with a focus on personalized
service, accommodating dietary restrictions and preferences.
- Develop signature dishes that highlight Indian and Swahili
culinary traditions, incorporating modern techniques and flavors.
2. Kitchen Management:
- Lead, motivate, and mentor the culinary team, fostering a
positive and collaborative work environment.
- Oversee all aspects of kitchen operations, ensuring
efficiency, productivity, and adherence to high standards of quality.
- Manage food ordering, inventory control, and cost management
to optimize profitability and minimize waste.
- Maintain meticulous hygiene standards and ensure compliance
with all health and safety regulations.
3. Guest Experience:
- Engage with guests to understand their culinary preferences
and provide personalized recommendations.
- Collaborate with front-of-house staff to deliver seamless and
exceptional dining experiences.
- Respond promptly to guest feedback and address any concerns or
issues in a professional and timely manner.
4. Waste Reduction:
- Implement strategies to minimize food waste, such as portion
control, and creative use of leftovers.
- Educate staff on the importance of waste reduction and
encourage sustainable practices in the kitchen.
Qualifications:
1. Experience:
- Proven experience as a Head Chef or similar role in a boutique
hotel or restaurant.
- Demonstrated expertise in Indian and Swahili cuisines, with a
strong understanding of culinary techniques and flavour profiles.
- Experience in menu development, cost management, and staff
supervision.
- Minimum of 5 years of experience in a leadership role within a
professional kitchen.
- Passion for food and dedication to providing exceptional
dining experiences.
2. Skills:
- Excellent culinary skills with a passion for creating
exceptional dining experiences.
- Strong leadership, communication, organization and
interpersonal skills.
- Ability to work under pressure and meet deadlines in a
fast-paced environment.
- High level of attention to detail and commitment to
excellence.
- Strong understanding of food safety and hygiene regulations.
3. Education:
- Culinary diploma or degree. – Formal culinary training from a
recognized institution.
- Additional certifications in food safety and hygiene are a
plus.
How To Apply:
Please submit your resume, cover letter, and a
portfolio of your culinary creations to rahab.chebos@lapieveltd.com
Deadline: Application closes on 15th July
2024
