Head Chef at King Lewanika – Ker & Downey Zambia

Job Description

We are seeking a dynamic and highly motivated head chef with a proven track record in a 5* environment. You will be working in a remote location and at times will need to adapt how you work to this environment.

Experience: We are looking for someone with experience multiple years working in a 5* lodge or similar and have had chef training. Applications without a detailed CV and references will be ignored. PLEASE DO NOT APPLY FOR THIS POSITION IF THIS IS NOT APPLICABLE TO YOU!

Please see below what your responsibilities would be.

1. Menu Planning and Development

Design and curate seasonal menus: Adapt menus to suit the tastes and dietary requirements of guests, while considering local ingredients available in the region. This includes incorporating local Zambian flavors and ingredients, while also catering to international expectations.
Create special menus for special occasions: Develop themed meals, private dinners, or special experiences like bush breakfasts or picnics.
Cultural sensitivity: Provide options for various dietary restrictions, including vegetarian, vegan, gluten-free, and halal, keeping in mind international standards.

2. Food Preparation and Presentation

Ensure high standards of food preparation: Oversee the preparation and cooking of all meals to ensure food is served at the highest quality and is safe for consumption, especially given the remote location.
Consistent presentation: Guarantee that each dish served is not only delicious but also visually appealing, in line with the expectations of lodge guests.
Manage portion control: Ensure that food quantities are correctly portioned to minimize waste while ensuring guests have ample servings.

3. Team Leadership and Staff Management

Lead and supervise kitchen staff: Manage a small team of chefs, kitchen assistants, and dishwashers. Train and develop their skills, and maintain morale and productivity.
Staff scheduling: Create weekly or monthly schedules for kitchen staff, considering the lodge’s occupancy and peak meal times.
Ensure proper hygiene standards: Make sure the team adheres to strict hygiene and safety standards. This is crucial in a safari lodge setting where food safety can be a challenge due to the remote location.

4. Inventory and Stock Control

Manage food and supply inventory: Keep an accurate inventory of ingredients and equipment, ensuring that there is enough stock for daily operations and that nothing is wasted.
Procurement: Order and source ingredients, often from local suppliers or from regional markets, while considering sustainability and the availability of local produce.
Minimize waste: Implement procedures to track and reduce food waste. This includes optimizing ingredient use and utilizing leftover items creatively.

5. Health, Safety, and Compliance

Maintain food safety standards: Ensure all food safety regulations are followed, including proper storage, handling, and cooking of food to prevent contamination.
Sanitation: Oversee the cleanliness of the kitchen, storage areas, and dining areas. This is particularly important in a remote location where hygiene can be more difficult to manage.
Compliance with local regulations: Stay up to date with food safety laws, local regulations, and health requirements, and ensure that the lodge complies with all local food regulations.

6. Guest Experience and Customer Interaction

Personalized service: Cater to guest preferences by offering tailored menus, accommodating food allergies or dietary needs, and providing a high level of customer service.
Collaborate with lodge management: Work closely with the lodge’s managers and front-of-house staff to ensure smooth communication regarding guest needs, meal times, and special requests.
Engage with guests: In some cases, guests may wish to learn about the food being served or ask about ingredients. You may be called upon to explain the dishes and the local flavors or even provide cooking demonstrations.

7. Logistical Management

Meal planning for safaris and excursions: Ensure that food is provided for guests on safaris or excursions, whether packed lunches or special dinners in the bush. Logistics are critical here, given the remote environment and limited access to supplies.
Manage kitchen equipment and facilities: Take care of the kitchen’s equipment and infrastructure, ensuring that everything functions properly. In a safari setting, this could include managing energy resources like generators or solar power.

8. Sustainability and Environmental Awareness

Incorporate sustainable practices: Given the lodge’s location in a conservation area, adopt sustainable food practices, such as minimizing food waste, sourcing sustainably (e.g., from local farmers or ethical suppliers), and reducing plastic use.
Support local communities: Support local suppliers, artisans, and farmers by sourcing food and materials from the local area when possible, contributing to the local economy and ensuring that the food reflects the Zambian culture.

9. Financial Management

Budgeting: Manage the kitchen budget, including food costs, staff salaries, and equipment maintenance. Ensure that the kitchen operates within the financial constraints of the lodge.
Cost control: Monitor food costs and waste to ensure profitability. Implement systems for tracking inventory and controlling portion sizes to meet budget goals.

10. Cultural and Educational Aspects

Promote Zambian cuisine: Highlight Zambian and regional dishes and ingredients, offering guests a chance to experience the local food culture. This can be a major attraction for visitors who want to engage with the culture of the region.
Staff training and development: Provide ongoing training in both culinary skills and service delivery, improving the kitchen team’s efficiency and the guest experience.

11. Crisis Management and Problem-Solving

Address emergencies or issues: Handle any problems that arise in the kitchen, whether related to food supply shortages, equipment failures, or unexpected health and safety concerns.
Contingency planning: Develop plans for situations like sudden power outages (common in remote areas) or when local suppliers are unavailable.