Executive Chef

Luxury Camp- Okavango Delta, Botswana

Looking for a great Exec Chef to join a wonderful team in the Delta. Well-Experienced and willing to train in this remote setting, this chef must be creative and detailed, yet also great at trouble shooting and kitchen administration.

Requirements

• 3-5 Years previous Head/ Executive chef experience in a recognized REMOTE 4/ 5-star environment (Essential)
• Food Hygiene and professional cooking qualifications (Essential for permits)
• Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation
• Excellent understanding of Food and Beverage trends
• Knowledgeable of all dietary and religious requirements
• In depth knowledge of creating, implementing, and maintaining written control documents and training manuals
• Excellent knowledge and understanding of stock procedures and control
• Excellent knowledge of planning, budgeting, and departmental administration
• Valid Driver’s License

Description

• Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team
• Comprehensive knowledge of current leading culinary trends
• Systemize and streamline the kitchen – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution
• Menu compilation and implementation
• Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance.
• Managing, leading, and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any variances.
• To take complete responsibility for the budgeting and profitability of the department.
• To manage and monitor all costs and implement measures to control them.
• Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff.
• Staff food control: cost, quality, and quantity.
• Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy.

Package on offer

• Salary: R40 000 Gross
• Live in (no pets/dependents)
• Other Company Benefits

Starting Date: ASAP- Urgent

To Apply: melinda@hospitalityandoutdoor.co.za