Executive Chef

A successful new Restaurant in Gaborone requires the service of an Executive Chef:

• Ensuring promptness, freshness and quality of dishes.
• Coordinating cooks’ tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Qualification

• Degree/diploma in Culinary Arts and/or Hotel Management.

Experience

• Minimum 15 years’ experience in reputed Restaurants.

Additional Attributes

• International exposure with working in a multi-cultural environment.