Location: Mokuti Etosha Lodge, NA
PURPOSE OF THE POSITION:
To establish, shape and execute the culinary identity for Mokuti Etosha in line with the O&L Leisure Culinary Philosophy. Overseeing all aspects of kitchen operations, creating innovative and delectable dishes, and managing a team of talented chefs and kitchen staff.
QUALIFICATIONS & EXPERIENCES
- Certificate/Diploma in Culinary Arts/Cookery
- Minimum 5 year’s experience as a Head Chef or Senior Sous Chef in a 4* or 5* lodge operations or upmarket restaurant.
- Proven experience in fine dining restaurant with an international clientele.
- Strong expertise in creating diverse and appealing buffet menus tailored to different occasions.
- knowledge of gastronomy; preparing, cooking and presenting dishes.
- Strong understanding of food cost control and budget management
- Certification in Hazard Analysis and Critical Control Points (HACCP)
- Knowledge of Micros, MC, EMC and Jarrison will be added advantage.
KEY DELIVERABLES:
- Oversee all operations within the kitchen with an emphasis on maintaining hygienic standards and practices, staff training, monitor the maintenance of equipment and overseeing the preparation and presentation of a consistent food product which meets customers’ expectations to achieve the optimum departmental profit.
- Drive the Culinary Experience as one of the key differentiators in the market, and ensure the restaurant is number one on feedback platforms like TripAdvisor etc.
- Enhance the culinary experience touch point , through continuous and combined front of house and back of house participation.
- Lead, inspire, and mentor the kitchen team, ensuring the highest quality of food preparation, presentation, and service.
- Ensure all aspects of the Culinary experience are in sync with the theme, character/persona, brand promise.
- Develop recipes and maintains updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the General Manager.
- Ensure all prepared foods are properly labelled with expiration dates, temperature controls, and daily temperature readings for refrigerators.
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
- Assists in the control of production costs, by monitoring store orders and using the revenue tracker as a guideline to control store issue requests.
- Controls the quality of fresh and frozen produce received and monitors costs by obtaining updating list from MC (Materials Control).
- Oversee the proper cleaning and sanitation of all kitchen equipment, utensils, and work areas to meet health and safety regulations.
- Perform regular inspection of food preparation and presentation to maintain the required standards.
- Adhere to HACCP regulations concerning health, safety, or other compliance requirements, as well as brand standards and HACCP policies and procedures.
- Lead the inspection and maintenance of equipment, plant installations and transport including the installation of guards and service/repair.
- Monitor and evaluate staff performance with reference to occupational health and safety responsibilities and performance standards, as outlined within job descriptions and O&L leadership brand competency framework.
- Assist in the induction and training of Kitchen Staff and maintain regular on-the-job training, with particular emphasis on personal hygiene and appearance, productivity, product knowledge, workflow, service and selling skills, appearance, attitude, and general compliance to the standard procedures.
- Maintain Company standards and ensure that policies and procedures are adhered to.
DUE DATE: 16 DECEMBER 2025
