Executive Culinary Director
2 weeks ago
Key Responsibilities:
• Develop and implement innovative menus that showcase local and international cuisine, utilizing fresh, local ingredients to create exceptional dining experiences.
• Lead and inspire a team of chefs and kitchen staff, fostering a positive and efficient kitchen environment that promotes teamwork, creativity, and excellence in culinary skills.
• Collaborate with lodge management to plan and execute special dining events and themed menus, ensuring seamless execution and exceptional guest satisfaction.
• Maintain a high level of food safety and hygiene standards, adhering to industry regulations and best practices.
• Adapt menus to accommodate dietary restrictions and guest preferences, ensuring inclusive and enjoyable dining experiences.
Requirements:
• Proven experience as a Head Chef or Sous Chef in a luxury hotel or high-end restaurant, preferably with experience in remote or safari lodge settings.
• Culinary degree or equivalent professional training, with a strong focus on menu development, kitchen management, and team leadership.
• Exceptional culinary skills, with a creative approach to menu development and a passion for utilizing fresh, local ingredients.
• Strong leadership and team management capabilities, with the ability to motivate and inspire a team of chefs and kitchen staff.
• Excellent organizational skills, with the ability to manage multiple tasks under pressure and maintain a high level of attention to detail.
• Strong communication skills, with the ability to effectively collaborate with lodge management and other stakeholders to achieve exceptional guest satisfaction.
• Ability to work in a remote, high-demand environment, with flexibility to adapt to varying schedules and demands.
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