BUFFET CHEF

Chaminuka Nature Reserve and Lodge

Chaminuka Nature Reserve and Lodge, a premier eco-tourism destination, is seeking a talented and experienced culinary professional to join our team as Buffet Chef. This is an excellent opportunity for a skilled individual to showcase their culinary expertise and contribute to exceptional guest dining experiences in a beautiful natural setting.

Position Overview

The Buffet Chef will be responsible for overseeing all buffet operations at Chaminuka Nature Reserve and Lodge, including menu planning, food preparation, presentation, and ensuring the highest standards of food quality and hygiene for our diverse clientele.

Key Responsibilities

• Plan, prepare, and present varied buffet menus for breakfast, lunch, and dinner services
• Manage and supervise kitchen staff assigned to buffet operations
• Ensure all food preparation meets international hygiene and safety standards
• Monitor food costs and implement cost-effective measures while maintaining quality
• Coordinate with the Head Chef and kitchen management team on menu planning
• Maintain inventory of ingredients and supplies for buffet service
• Ensure proper food storage, handling, and temperature control
• Train and mentor junior kitchen staff in buffet preparation and presentation
• Accommodate special dietary requirements and guest preferences
• Maintain cleanliness and organization of buffet preparation areas
• Monitor food quality and presentation throughout service periods

Minimum Requirements

• Education: Diploma or Certificate in Culinary Arts, Food Production, Hotel Management, or related field
• Experience: Minimum of 3 years of experience in buffet or large-scale food preparation, preferably in a lodge, hotel, or resort setting
• Management Experience: At least 2 years in a supervisory position within a kitchen environment
• Competencies: Strong culinary skills, creativity in menu planning, excellent organizational abilities, attention to detail, and effective team leadership
• Availability: Must be ready to commence employment immediately upon selection

Desirable Qualifications

• Food safety and hygiene certification (HACCP or equivalent)
• Experience in international cuisine preparation
• Knowledge of dietary restrictions and special meal preparations
• Experience in the hospitality or tourism industry
• Ability to work flexible hours including weekends and holidays
• Previous experience in eco-lodge or safari lodge environments

• Plan, prepare, and present varied buffet menus for breakfast, lunch, and dinner services
• Manage and supervise kitchen staff assigned to buffet operations
• Ensure all food preparation meets international hygiene and safety standards
• Monitor food costs and implement cost-effective measures while maintaining quality
• Coordinate with the Head Chef and kitchen management team on menu planning
• Maintain inventory of ingredients and supplies for buffet service
• Ensure proper food storage, handling, and temperature control
• Train and mentor junior kitchen staff in buffet preparation and presentation
• Accommodate special dietary requirements and guest preferences
• Maintain cleanliness and organization of buffet preparation areas
• Monitor food quality and presentation throughout service periods

• Strong culinary skills
• Creativity in menu planning
• Excellent organizational abilities
• Attention to detail
• Effective team leadership

• Diploma or Certificate in Culinary Arts, Food Production, Hotel Management, or related field
• Minimum of 3 years of experience in buffet or large-scale food preparation, preferably in a lodge, hotel, or resort setting
• At least 2 years in a supervisory position within a kitchen environment
• Food safety and hygiene certification (HACCP or equivalent)
• Experience in international cuisine preparation
• Knowledge of dietary restrictions and special meal preparations
• Ability to work flexible hours including weekends and holidays
• Previous experience in eco-lodge or safari lodge environments