Brief Role Description:  The Primary duty of the Head Chef is to oversee   the preparation, cooking and presentation of meals in the Kitchen and supervision of staff in the overall production of food.

The Chef will be responsible and accountable to the below but not limited to the following areas:

• Oversee the preparation, cooking and presentation of meals and supervision of staff in the   overall production of food.
• Menu Planning.
• Ensure the kitchen is maintained clean at all times and observe very high standards of    cleanliness and hygiene.
• Cook and serve in out of station areas i.e. functions like BBQ’s and parties as directed by the supervisor.
• Work closely with the Materials Controller and discuss all menu ideas for costing before implementation.

Qualifications & Experience

The ideal candidate must have;

• Minimum of a diploma in food production with 5 years’ work experience in a hotel / lodge.
•  Able to supervise a large kitchen brigade.
•  Creative with food items, self-motivated, proactive and confident.
•  Knowledge of food cost control principles.
• Knowledge of a variety of cuisine