EXEC CHEF

We are now in search for an Exec Chef for this 5 star very luxurious safari lodge situated in Botswana.

Situated on a private concession in the magnificent Okavango Delta. Inspired by nature and celebrating its stunning setting, the lodge features the best the Delta has to offer in terms of outstanding design, outstanding wildlife viewing and warm local hospitality.

KEY OUTPUTS:

  •  Kitchen Hygiene standards set
  •  Responsible for training chefs & implementing kitchen standards
  •  Correct chemicals and sufficient cleaning materials to be in stock at all times
  •  7 day Menu set according to Food Styling Guide.
  •  Company Training chef to be called on to do training if necessary
  •  Presentation as discussed and according to Styling Guide
  •  Up to date with Whats Hot & Whats Not 
  •  Through the Tummy of the Guest Bops
  •  Creative Bush Banqueting according to Food Styling Guide
  •  Proactive Maintenance
  •  Good communications with: All chefs; All camp managers; HODs, Lodge Manager and suppliers
  •  Good stock controls and stock rotation
  •  Good administration and personnel files to be kept according to Lodge Managers requirements.
  •  Responsible for all food orders, storerooms and fridge and deepfreezes
  •  Left-over management: left-overs to be discussed and processed every day
  •  Vehicles and containers transporting food to camps to be spotless
  •  Checklists of all items going to camps in place
  •  All food going out to guests at any time to be checked by chef
  •  Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
  •  Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen
  •  All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
  •  All meals and platters to be put out at last minute fresh, fresh, fresh!
  •  Quality and quantity of snacks to game drives to be checked
  •  Bush banqueting, drink stops, picnics etc. to have checklists
  •  Canteens organised
  •  Good interaction with Guests, Food Fundis and other company Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
  •  Good discipline and fair treatment: Exec Chef to be a Role Model
  •  Be aware of & make your chefs aware of special dietary needs Guests

SKILLS REQUIRED:

  •  Communication skills – with guests and fellow staff members
  •  Standard of your work must exceed the standard of the lodge
  •  Good organisational ability
  •  Lateral thinking ability
  •  Initiative
  •  Must adhere to World Class Hospitality and Service Standards
  •  Honest, have good integrity, proactive and driven person who has career ambitions

KNOWLEDGE REQUIRED:

  •  Hospitality
  •  Environment
  •  The surrounding communities
  •  The country
  •  Company Knowledge 
  •  Valid unendorsed SA drivers license essential

PREVIOUS WORK EXPERIENCE REQUIRED:

  •  Experience in the service industry especially in dealing with guests and staff
  •  At least 3+ years relevant experience
  •  Passion for creating fabulous food

If you meet all the requirements and you are ready to take the next step in your chef career, we would love to hear from you. Please forward your CV, details of 3 contactable references and a photograph of you as well as your food portfolio. Due to the high number of applicants, only those shortlisted will be contacted.

Comments are closed.

louboutin pas cher chaussure louboutin pas cher louboutin soldes air max pas cher nike air max pas cher air max pas cher femme air max pas cher homme burberry outlet burberry outlet online burberry sito ufficiale giuseppe zanotti pas cher giuseppe zanotti soldes giuseppe zanotti sneakers barbour paris barbour pas cher air jordan air jordan pas cher jordan pas cher tiffany outlet tiffany outlet italia tiffany outlet online hogan outlet hogan outlet online scarpe hogan outlet nike tn nike tn pas cher air max tn pas cher moncler outlet moncler outlet online moncler sito ufficiale