We are dedicated to authentic, genuine service and delivering the warmest hospitality with passion. We are humble, generous and empathetic towards everyone within our collective, whether we are welcoming and hosting guests, working alongside colleagues or collaborating with partners, communities or governments. We are inclusive and have fun expanding the world of luxury hospitality.
The Head Chef is responsible for overseeing all culinary operations, ensuring high standards of food production, and leading the kitchen brigade in a luxury hospitality environment. This role involves maintaining market leadership through quality assurance, driving product creativity, managing costs, and fostering a productive, sustainable work environment.
Detailed Responsibilities
Market Leadership
- Familiarize with kitchen production and kitchen stewarding objectives and communicate them to staff.
- Outline kitchen tools and equipment to be included in the kitchen stewarding business plan.
- Survey/benchmark with similar kitchens to understand current trends in food presentation and stewarding operations.
- Solicit guest feedback from the kitchen team to understand challenges and expectations of the stewarding department.
- Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.).
- Outline how the business core values will be lived in the kitchen.
- Implement reward systems that recognize excellence in living the core values in the kitchen.
- Train kitchen team to meet OSHA and SGS requirements.
- Understand the data protection company policy relating to the section.
- Ensure adherence to policies on documents and records management in kitchen operations.
- Educate the kitchen team on their roles in the crisis management plan.
Leadership in Product and Service
- Ensure menus are followed as stipulated.
- Ensure recipes are followed for consistency in the kitchen.
- Ensure adherence to product specifications for kitchen supplies.
- Give feedback on supplies to ensure consistency in setting standards and specifications.
- Follow up to ensure all food production equipment is serviced as per service level agreements.
- Identify areas that need improvement in terms of the physical product in kitchen areas.
- Regularly demonstrate creativity in food offers and production methods in all areas of the kitchen.
- Demonstrate creativity and art in food presentation.
- Use available technology to enhance efficiencies in kitchen operations.
- Train and follow up on showmanship in food preparation and presentation.
- Review guest feedback on food quality and popularity from guest feedback systems.
- Follow up action plans pertaining to guest feedback.
- Ensure an excellent score in guest feedback on food.
- Update kitchen Standard Operating Procedures (SOPs).
- Follow up to ensure effective food safety management programs and initiatives in the kitchen.
Managing, Growing and Retaining Market Share
- Explore new trends in food offers that contribute to high yield.
- Ensure that food merchandising and presentation is in line with modern trends.
- Implement and follow up initiatives to maximize food sales and improve revenue.
- Ensure special guest preferences are met where outlined.
Cost Management and Revenue Improvement
- Identify opportunities to reduce food cost.
- Provide regular feedback on suppliers’ products and services to ensure value for money.
- Monitor adherence to control procedures in the management of food cost.
- Monitor kitchen production to ensure it is in line with daily business levels.
- Implement action plans derived from financial performance meetings to improve profitability in kitchen operations.
People Management and Productivity Improvement
- Ensure all staff have clearly defined job descriptions.
- Ensure every individual has an annual performance plan.
- Coordinate performance planning and reviews for the kitchen brigade.
- Understand relevant HR policies and procedures and implement them accordingly.
- Identify gaps in culinary skills in the kitchen.
- Adhere to human resource policies and procedures.
- Demonstrate consistent adherence to workplace health and safety standards.
- Propose cost-effective employee reward initiatives.
Sustainability
- Support and participate in unit community outreach and environmental conservation initiatives.
- Ensure all sustainability initiatives are within budget.
Candidate Profile
Qualification
- Minimum of a certificate in Food Production.
Experience
- A minimum of three (3) years’ work experience in a senior leadership role.
- A minimum of five (5) years’ work experience in Food Production as a cook in a 5-star hotel or luxury brand.
How to Apply
Interested and qualified candidates should apply online by visiting the Wilderness application portal at wilderness.simplify.hr or through the application link here.
