Our client based in Tanzania is seeking an Executive Chef to join their team.

Responsibilities:

• Overall responsibility for the standards of the food product on the island: guest and staff food.

• Be responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.

• Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possible.

• Manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc).

• Create seasonal menus based on guests in house and produce in store.

• Presentation according to Styling Guide and lodge food identity.

• Take the food product on the island to the next level in all areas (dishes, guest experiences etc).

• Excellent stock controls, ordering processes and stock rotation.

• Proactive maintenance of all kitchen equipment.

• Excellent and regular communications with:

  • All chefs.

  • Heads of Department.

  • Lodge Manager.

  • Suppliers.

• All food going out to guests at any time to be checked by Exec or Sous Chef.

• Meet all guests on arrival as much as possible, know their names.

• Excellent and regular interaction with guests: build the relationship, invite feedback.

• Be aware of & make your chefs aware of special dietary needs – staff and guests.

• Good interaction/ communication with Food Fundis : invite feedback; exchange ideas; be suggestion-friendly; share experience.

• Good discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model.

Skills:

• The successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn.

• 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.

Qualifications:

• Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.

• Passion for food and the food experience.

• Good knowledge of hospitality operations including butler service, housekeeping and laundry.

• Computer Skills.

Contact information

Tamlyn Redmond