The main purpose of the Head Chef is to manage the kitchen and the quality of food in the various sections, in line with the Singita Standard of Excellence and SOPs.

Key Responsibilities

• Drive the broader goals of the Company by planning and implementing strategic plans and goals.
• Oversee the management of the staff canteens by ensuring that all staff are provided with meals sufficient in quantity and nutrition.
• Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge.
• Effective guest interaction to enhance guest experiences.
• Supervise the quality of food produced and served in a hygienic manner.
• Designing of menu – follow and implement new food concept.
• Monitoring the quality and care of equipment and products - minimising breakage.
• Administration of orders to minimize shortages and wastage.
• Handover responsibilities and requests to the ...