Our client has invested significantly in this growing market and this latest project is truly remarkable in every sense. Located serenely and close to the Chobe River this lodge is only accessible by boat and offers the most majestic views of the surrounding natural beauty.
Having a small number of Villa’s this really is a boutique lodge where every customer detail is catered for. Each villa has a private terrace with breathtaking views, the resort also enjoys a swimming pool, 2 bars, 2 restaurants and extended elevated viewing areas.
One of the many incredible features of this property is the natural location - it is in close proximity to the world’s largest elephant population along with over 150 mammal species, many of which can be viewed from the lodge.
In order to serve this growth HIH requires a suitably experienced and qualified Head Chef. Reporting to the F&B Director, the role responsibilities including the following;
- Management and participation of daily kitchen operations and food production in the Lodge
- Planning menu’s in line with seasonal availability and guest tastes and preferences
- Be able to prepare off-menu food items from time to time
- Inventory management and stock ordering in line with company practices and policies
- Providing training and guidance to the kitchen team
- Meeting guests from time to time and talking about different dishes, providing knowledge and information
- Displaying a polite, professional manner at all times
- Ensure food handling and preparation to the highest standards of hygiene and cleanliness, and to embed this to all within the Kitchen Team
- Reporting any kitchen defects to the Maintenance Manager immediately
- Maintain sound professional working relationships with colleagues and heads of department
- Minimize food wastage as much as possible, communicating this throughout the kitchen and F&B team
- Ensure all safety and fire-fighting equipment is in good working condition and is valid. Reporting any defects to Maintenance Manager
- Have at least 4-5 years’ operations experience in 4* or 5* hotel/resort of which at least 1 should be in a Lodge/Game Reserve
- Have genuine passion for culinary arts, with a desire to extend knowledge and design new exciting dishes
- Display outstanding motivational skills, bringing the best out of both teams and individuals
- Demonstrable food and beverage knowledge. Any food/wine certificates or accreditations would be an advantage
- Articulate, clear and able to operate and communicate under pressure and in challenging circumstances
- Valid inoculations and medical certificate
- Have lived in relatively remote areas previously. This is a live-in role and can be accompanied
- Have some experience in fiscal management and budget planning
- Hold current first aid certificate or prepared to undertake first aid training
