Executive Chef 5* Luxurious Island Resort Bahamas

We are now in search for an Executive Chef for a stunning 5* island resort in the Bahamas.

KEY OUTPUTS:
Service and Kitchen Management

Run and supervise all three Kitchens
In absence of Junior Executive , assume responsibilities
Implement menus according to resort identity and Create seasonal menus based on guests in house and produce in store
Have creative flair to be able to implement new dishes as well as improvise on dietary menus
Ensure all menus are followed and food standard is excellent at all times
Follow the choice of recipes and train each chef on the proper use of the ingredient
Check and control all preparation of dishes
Make personal contact with guests daily, and make sure someone is doing so in all villas
Continuous encouragement and training of staff to provide the best food experience to guests
Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
Manage Kitchen Hygiene – Perform 1 3 minute cleaning tasks and set the example that everyone in the kitchen is responsible for hygiene, safety and cleaning
Play a key role in the financial success of the Kitchen by working towards the budgeted food cost and remaining within monthly budgets
Be responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.
Print recipes for guests upon request and present as per the lodge standard

People

Oversee and ensure good communication within your respective team including, arranging a monthly kitchen meeting as well holding daily morning meetings with your respective kitchen team
Continuous training and motivation of all kitchen staff including on the job training, Overseeing staff administration in conjunction with the Junior – Executive Chef, including – staff roster and leave structure and staff attendance register, staff inductions and filing of all necessary paper work
Manage staff performance and ensure all staff understand their responsibilities
Take disciplinary action when necessary as per property policies
Assist with hiring and screening of all staff ensure the right people are in the right positions

Stock Management and Supplier Relations

Take responsibility for all food with the assistance of the storeman
Responsible for co-ordaining stock management and stock take of all food, weekly, with storeman; Management OF respective store rooms and deep freezers. working closely with storeman in delivering the best stock control procedures and guest experience
Have knowledge of products, suppliers, prices and current stock by communicating with regional chef and procurement and directly with local suppliers that deliver directly to the resort
Maintain good working relationships with suppliers
Continuously strive to get the best products from local suppliers; assist Procurement with training where needed on quality of food as well as assisting regional chef with these duties where needed and when time allows (low season)
Responsible for stock management and stock take of all food weekly. Manage respective store rooms and deep freezers
Have knowledge of products, suppliers, prices and current stock
Organize 911 food section in your deep freezer and dry store
Keep a diary to organize all daily, weekly and monthly information
Ensure there are sufficient cleaning materials, and chemicals in stock
Check with storeman and make sure that stock is rotated in fridges and freezers daily
Management of empty containers ensuring no unauthorized food leave the kitchen
Train respective senior chefs on acceptable and unacceptable quality for receiving goods
Liaise with the resort manager or on the up to the moment head count to ensure the correct amount of food is prepared
Ensure that equipment is in working order and that it is always returned to the correct storage place
Strive to procure sustainably and within the guidelines set by the company

KNOWLEDGE REQUIRED:

Kitchen management including kitchen administration, general hygiene and people management
Budget management

QUALIFICATIONS REQUIRED:

Formal Chef Qualification
At least 5+ years Chef Experience required in 5 star hotels, lodges or resorts
International exposure is a plus

SKILLS REQUIRED:

Spoken and written English
Computer literate
Passion for food and the food experience
Ability to lead a team of people effectively
Strong management skills, day-to-day, and long term
The ability to motivate staff to consistently deliver
Ability to think and act creatively within a team
Good knowledge of hospitality operations including butler service

PERSONAL ATTRIBUTES:

Patience
Attention to detail
Passion for training staff, creating fabulous food, and new ideas
Good interpersonal skills
Sense of urgency
Passionate about guest delight
Diligence and self-motivation to meet deadlines and keep on top of your job
Willingness/ability to share information and teach and inspire others
Ability to adapt and have a sensitivity to the culture of the staff

The successful candidate must be able to work under pressure, have attention to detail, must be accurate, customer focused, and have a positive outlook, excellent team player, committed, hardworking and eager to learn. If you meet the requirements and believe you are the right person for this position, please email your CV, a clear and professional face photograph, your food portfolio and details of 3 contactable references.

Please forward all CVs lwanda@broadhorizons.co.za

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