Executive Chef | Sudan | Lifestyle and Sport Center
We are currently looking for an EXECUTIVE CHEF to oversee all kitchen staff, food preparation and cooking activities in several restaurants and kitchens in a Lifestyle and Sports Center in Khartoum, Sudan
The executive chef also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.
Controlling production and dispatch of produced products from the central kitchen to the various restaurants, bistros, and food trucks.
The Executive Chef is also responsible for an event and function facility kitchen that caters for up to 2000 guests.
Responsibilities of the Executive Chef
Staff
- Supervise kitchen staff’s activities
- Setting and monitoring performance standards for staff.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Ensure enough staffing levels are scheduled to accommodate business demands and provide coaching, mentoring, and helping them to improve their knowledge or skills.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Understand employee positions well enough to perform duties in employees'''' absence or determine appropriate replacement to fill gaps.
- Utilizes interpersonal and communication skills to lead, influence kitchen staff.
Human Resources
- Use human resource management skills for recruitment, and training, keep time working schedules and payroll records
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Administration
- Perform administrative duties, taking stock of food and equipment supplies, and doing purchase orders.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS), excellent knowledge of BOH systems, ordering and inventory.
- Attend the daily morning meetings.
Customers
- Actively responds to and handles guest problems and complaints.
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels.
Food
- Plan and develop menus using descriptive text to encourage sales. Modify menus or create new ones that meet quality standards.
- May prepare and cook meals and specialty foods.
- Plan and direct food preparation and culinary activities
- Give prepared plates the “final touch”. Determines how food should be presented and create decorative food displays. Frequently review finished products for quality and presentation before the orders are send to guest.
- Keep up with cooking trends and best practices
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Financial
- Use financial management skills for budgetary and cost control purposes
- Review weekly and monthly schedules to meet forecast and budget.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Estimate food requirements and food/labor costs
- He / She should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example.
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Coordinates with the purchasing department for the acquisition of needed goods and services.
- Ensure proper purchasing, receiving and food storage standards in the kitchen.
Health & Safety
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Maintain Quality levels of receiving, storage, production, and presentation of food.
- Ensures all kitchen employees maintain required food handling and sanitation certifications. Ensure proper grooming and hygiene standards for all kitchen staffs.
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards. Arrange for equipment purchases and repairs
- Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products.
- Implementing hygiene policies and examining equipment for cleanliness.
- Comply with nutrition and sanitation Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Recognizes superior quality products, presentations, and flavor.
- Excellent record of kitchen management
- May be responsible for capital expenditures
Personal Attributes
- Ability to meet deadlines.
- Maintain a positive and professional approach with coworkers and customers
- Proven working experience as a Head Chef
- Capable of delegating multiple tasks
- Communication and leadership skills
- Should be able to provide direction for all day-to-day operations in the kitchens.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- BS degree in Culinary science or related certificate
- Able to perform additional duties as requested by the Lifestyle and Sports Center management as and when required.
Starting Date: ASAP
Salary Package for Executive Chef
- Monthly Net Salary USD 2500 (basic plus living expenses), paid out in SDG at prevailing exchange rate
- Salary will be paid in SDG at prevailing exchange rate
- Medical Insurance
- Accommodation will be provided by the Company
- Company Car and Fuel
- Cell phone and airtime
- WIFI Dongle and Date
- One return flight per year only after 9 months service
- 30 days leave per year.
To apply for Executive Chef | Sudan | Lifestyle and Sports Center, please send your CV in WORD document with recent photo and contactable references.
ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED.
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