Executive Chef – 5 Star Luxury Island Resort – Mozambique – Africa

|, All Vacancies, Hospitality, July 2018|Executive Chef – 5 Star Luxury Island Resort – Mozambique – Africa

Executive Chef – 5 Star Luxury Island Resort – Mozambique – Africa

Executive Chef

We are now in search for an experienced Exec Chef for our client, a World Class, 5 star Luxury Island Resort in Mozambique.

The role is to support and train junior chefs, assist with special dietaries and ensure company standards are maintained in our offering at all times. The candidate should enjoy working remotely, be a great team player and be passionate about developing his team members and must have experience in working in luxury lodges or 5 star Island Resorts.

KEY OUTPUTS:
Service and Kitchen Management

  •  Run and supervise the Kitchen
  •  Implement menus according to resort identity and create seasonal menus based on guests in house
  •  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
  •  Continuous encouragement and training of staff to provide the best food experience to guests
  •  Be flexible when receiving unexpected requests from guests and ensure you are able to accommodate unusual dietary requirements
  •  Manage Kitchen Hygiene – Perform 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 Head 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 store-man
  •  Responsible for co-ordaining stock management and stock take of all food, weekly, with store-man; Management OF respective store rooms and deep freezers. working closely with store-man 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 all products, suppliers, prices and current stock
  •  Organize emergency food section in your deep freezer and dry store
  •  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
  •  Train respective chefs on acceptable and unacceptable quality for receiving goods
  •  Liaise with the resort manager 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

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.

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