We are looking for a senior level Executive Chef to oversee the kitchen for one of the &Beyond Lodge in the Namibia .The role is to support and training on all chefs, assist with special dietaries and ensure &Beyond standards are maintained at all Times. The candidate should enjoy working independently, and have experience in working in luxury lodges or villas in other African settings.
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.
Food Safety and Hygiene
• Maintaining hygiene standards at all times
• Dietary requirements should be adhered to at all times
• Maintaining Cold chain
• Ensuring HACCP principles are followed Correct chemicals and sufficient cleaning materials to be in stock at all times
• Correct storage and labelling of food items
• Preventative Maintenance
• Good stock controls and stock rotation
• Vehicles and containers transporting food to camps to be spotless
• All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
• Follows and enforces all applicable safety procedures specified for kitchen and butlers.
• Ensure proper grooming and hygiene standards for all kitchen staffs
• Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen
Menu Planning and Execution
• 4 day Menu set according to Food Styling Guide and approved by &Beyond Food Fundi
• 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.
• Coordinates with procurement for acquisition of needed goods and services and making sure that we use local supplier with the concept of farm to Fork
• Control of wastage
• Responsible for training chefs & implementing kitchen standards
• &Beyond Training chef to be called on to do training if necessary
• Presentation as discussed and according to Styling Guide
• Up to date with What's Hot & What's Not for &Beyond Food
• 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
- Utilizes interpersonal and comm
