Required Knowledge, Skills, and Abilities
Maintain kitchen hygiene standards as set for Benguerra Island Lodge. Responsible for training chefs and implementing kitchen standards. Ensure correct chemicals and sufficient cleaning materials are in stock at all times. Maintain food presentation in line with the Styling Guide. Stay up to date with What is Hot and What is Not for andBeyond Food. Implement the Through the Tummy of the Guest BOPs. Execute creative beach banqueting according to the Food Styling Guide. Take proactive responsibility for maintenance in the kitchens and equipment. Maintain good communication with all chefs, HODs, Lodge Manager, and suppliers. Ensure accurate stock controls and proper stock rotation. Keep good administration and personnel files of staff as per GMs requirements. Responsible for all food orders, storerooms, fridges, and deep freezers. Manage leftovers. Review and process daily. Ensure vehicles and containers transporting food to the beach are spotless. Implement checklists for all items going to camps. Ensure all food going to guests is checked by a chef. Restrict kitchen traffic. Only kitchen staff, Executive Chef, and GM may enter. All fridges, refrigerators, and storerooms must be kept locked or keys left with an accountable chef. All meals and platters must be served at the last minute. Fresh fresh fresh. Quality and quantity of snacks for activities must be checked. Banqueting, drink stops, and picnics must have checklists and be reviewed. Have a rain management plan in place. Maintain an organized canteen. Encourage guest interaction. Invite feedback. Share ideas. Promote a suggestion-friendly environment. Demonstrate good discipline and fair treatment. Head Chef must be a role model. Promote good teamwork. Foster a fun flexible and approachable work environment. Be aware of and ensure chefs are aware of guests special dietary needs. Meet special dietary guests before their first meal to understand their requirements. Keep emergency food in the freezer for unexpected needs. Explain dishes and their ingredients to managers and butlers for all meals. Monitor supplier pricing. Develop and implement Adventure Food concepts. Ensure food presentation reflects the lodge specific food identity. Manage kitchen smalls, equipment, crockery, and month end administration. Maintain skills matrix based on staff level. Coordinate group and wedding menus per the companys brand standards. Deliver Island Delights and In Lodge Delights. Align food strategy with local procurement and the regional food story. Conduct training, workshops, and team building sessions. Uphold canteen standards and promote development.
