Head Chef

Department

Kitchen / Food & Beverage

Reports To

Lodge Manager / General Manager

Job Purpose

The Head Chef is responsible for overseeing all kitchen operations within the lodge, ensuring the preparation and delivery of high-quality meals, maintaining hygiene and food safety standards, managing kitchen staff, controlling food costs, and creating menus that enhance guest satisfaction and the lodge’s reputation.

Key Responsibilities

Plan, prepare, and supervise the production of all meals served at the lodge.
Develop menus that are creative, cost-effective, and suitable for lodge guests and events.
Ensure food is prepared and presented to high standards of quality, taste, and consistency.
Supervise, train, schedule, and manage kitchen staff and assistants.
Maintain cleanliness, hygiene, and food safety standards in accordance with health regulations.
Monitor stock levels and coordinate purchasing of food supplies and kitchen materials.
Control food costs, reduce wastage, and ensure efficient use of resources.
Inspect food deliveries for quality and proper storage.
Ensure all kitchen equipment is properly used and maintained.
Coordinate with management regarding guest requirements, functions, and special dietary needs.
Maintain discipline and professionalism within the kitchen department.
Ensure compliance with occupational health and safety standards.

Qualifications and Requirements

Grade 12 Certificate.
Certificate or Diploma in Culinary Arts, Food Production, or Hospitality Management.
Minimum of 3–5 years’ experience in a commercial kitchen or lodge environment.
Previous supervisory or leadership experience preferred.
Strong knowledge of food preparation, kitchen operations, and food safety standards.
Ability to work under pressure and flexible working hours.
Good communication and leadership skills.
Creativity and passion for hospitality and customer satisfaction.

Key Skills and Competencies

Leadership and team management
Time management
Attention to detail
Food presentation and creativity
Cost control and budgeting
Problem-solving skills
Hygiene and safety awareness

Barman – Job Description (Lodge)

Position Title

Barman / Bartender

Department

Food & Beverage / Bar

Reports To

Restaurant Supervisor / Lodge Manager

Job Purpose

The Barman is responsible for preparing and serving beverages to guests, maintaining cleanliness and organization of the bar area, managing beverage stock, and delivering excellent customer service to ensure guest satisfaction within the lodge.

Key Responsibilities

Prepare and serve alcoholic and non-alcoholic beverages according to lodge standards.
Welcome and attend to guests professionally and courteously.
Maintain cleanliness and organization of the bar and service areas.
Monitor beverage stock levels and report shortages to management.
Ensure proper storage and handling of beverages and bar equipment.
Operate the cash register or point-of-sale system accurately.
Ensure guests are served responsibly and in accordance with company policies.
Assist in stock taking and inventory control.
Maintain hygiene and safety standards within the bar area.
Promote positive guest experiences and handle customer complaints professionally.
Support restaurant and lodge operations when required.

Qualifications and Requirements

Grade 12 Certificate.
Certificate in Food & Beverage, Hospitality, or Bartending is an added advantage.
Minimum of 1–3 years’ experience in a bar, restaurant, hotel, or lodge environment.
Knowledge of beverage preparation and customer service.
Good communication and interpersonal skills.
Honest, reliable, and well-presented.
Ability to work shifts, weekends, and public holidays.

Key Skills and Competencies

Customer service skills
Communication skills
Attention to detail
Cash handling and accountability
Teamwork
Time management
Professional appearance and conduct

Nemchem International limited

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