We are currently in search of an Executive Chef for an amazing 5 star game lodge based in Botswana

We are currently in search of an Executive Chef for an amazing 5 star game lodge based in Botswana. The ideal candidate must be very hands on in the kitchen.

KEY OUTPUTS:

Administration:

  • Responsibility to manage cost management
  • All ordering and purchasing (keeping in mind the remote locations and logistics)
  • Have knowledge of products,  local suppliers, prices and current stock
  • Stock takes – monthly
  • Reporting on broken, unusable and unsafe equipment
  • Monthly report to Chef Trainer and  Lodge manager
  • Kitchen rosters and schedules Good administration and personnel files to be kept according to Lodge Manager’s requirements.

 

Menu Planning and Execution

  • 7 day Menu set according to Food Styling Guide
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and served in the Camp.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Botswana Health department and world Food operation standards.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Control of wastage
  • Responsible for training chefs & implementing kitchen standards
  • Presentation as discussed and according to Styling Guide
  •  Through the Tummy of the Guest Bops
  • Discuss  food cost reports with key kitchen personnel  and find ways to make it work more effective without affecting guest satisfaction and offerings
  • Review daily, weekly and monthly guest’s feedbacks to meet 95% Food Score and above consistently
  • 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
  • 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
  • Be up to date with current food trends and have a great understanding of different world cuisines

 

Staff Management Good discipline and fair treatment:

Exec Chef to be a Role Model

  • Trains, develops and motivates all levels of kitchen staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

 

SKILLS REQUIRED:

  • Spoken ,written English and  basic Setswana would be a plus
  • 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
  • Computer Literate

 

PREVIOUS WORK EXPERIENCE REQUIRED:

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

The successful candidate should have an enquiring mind, be methodical, pay attention to detail, be creative, show perseverance and patience, ability to work under pressure, have high energy levels, be flexible, have the ability to overcome obstacles and persist with the task at hand, be decisive and adaptable. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for , then I would love to hear from you

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