Head Chef

The Head Chef runs the lodge's kitchen end to end: menu planning, food quality, hygiene and safety, kitchen staff, stock control and purchasing. The kitchen serves lodge guests, campers, restaurant diners, the bar, conferences and functions. The goal is consistently excellent food within food cost targets, so the restaurant and conference catering stay profitable.

Position details

• Reports to: General Manager
• Direct reports: Line Chef, Scullery Attendants
• Works with: Bartender / Barista, waiters, Front Desk (bookings and conference schedules)
• Employment type: Full-time, on-site

Key responsibilities

1. Kitchen operations and food quality

• Plan and oversee all meal services: breakfast, lunch, dinner, room service, bar snacks, packed lunches and braais.
• Deliver conference and function menus (tea breaks, buffets, set menus) to the event schedule.
• Set standards for taste, portions, presentation and consistency.
• Organise kitchen workflow and stations for busy and quiet periods.
• Cater for dietary needs, including vegetarian, halal, allergy and children's meals.
• Taste dishes regularly and act on guest food feedback.

2. Menu planning and costing

• Create and update menus for the restaurant, bar, accommodation packages, conferences and events, using local and seasonal produce where possible.
• Write standard recipes and portion specifications.
• Cost every dish and recommend selling prices to the General Manager.
• Review menu performance, and change or remove weak or unprofitable dishes.

3. Stock control

• Set up stock controls: par levels, first-in-first-out rotation, labelling and dating.
• Run daily, weekly and monthly stock counts and report variances.
• Track wastage, spoilage and staff meals, and reduce losses.
• Keep stores, cold rooms and fridges secure, with daily temperature checks.
• Prevent theft and unauthorised removal of food.

4. Purchasing and receiving

• Raise purchase orders for food, kitchen supplies, cleaning materials and small equipment, based on occupancy, conference bookings and par levels.
• Get orders approved by the General Manager and stay within authorisation limits.
• Use approved suppliers and plan orders ahead to allow for delivery lead times.
• Check deliveries against orders and invoices for quantity, quality, expiry and temperature.
• Keep purchasing records for reconciliation.

5. Food safety, hygiene, and health and safety

• Meet Botswana public health and local authority food safety requirements.
• Enforce cleaning schedules for the kitchen, scullery, stores and equipment.
• Make sure all kitchen staff follow hygiene, safe food handling and allergen control practices.
• Keep kitchen equipment in working order and report maintenance needs to the General Manager promptly.
• Follow fire, gas and workplace safety procedures.

6. Staff management and training

• Lead, supervise and motivate the Line Chef and Scullery Attendants.
• Assign stations and duties, and prepare kitchen rosters with the General Manager.
• Train staff on recipes, preparation, hygiene, safety, chemical handling and stock procedures.
• Monitor attendance and performance, and give feedback to the General Manager for appraisals.
• Build a disciplined, respectful and positive kitchen culture.

7. Reporting

• Report weekly and monthly to the General Manager on food cost, stock, purchases, wastage and kitchen performance.
• Attend management meetings and help plan the food and beverage budget.

Key performance indicators (KPIs)

• Food cost % within target
• Restaurant and conference catering gross profit against budget
• Stock variance and wastage within acceptable limits
• Purchase orders raised and approved correctly, with no unauthorised purchases
• Hygiene inspection results and food safety compliance
• Guest satisfaction, food quality and online review ratings
• Consistent food quality and ticket times
• Conference and function catering delivered on schedule
• Kitchen staff performance, attendance and training completed

Qualifications and experience

• Diploma or certificate in Culinary Arts, Professional Cookery, Food Production or equivalent.
• 3–5 years' experience as a chef, including at least 2 years in a supervisory or head chef role, preferably at a lodge, hotel or restaurant.
• Banqueting, buffet or conference catering experience.
• Proven skills in stock control, food costing and purchasing.
• Food safety or hygiene certificate (required); First Aid is an advantage.
• Basic computer skills, including spreadsheets, email and inventory or POS systems.

Skills and attributes

• Broad cooking skills, including local Botswana dishes
• Creative menu development with cost awareness
• Strong leadership and team management
• Organised, detail-oriented and trustworthy with stock and purchasing
• Able to work under pressure and plan ahead for supply lead times
• Good communication in English and Setswana
• Willing to work shifts, weekends and public holidays