We are looking for a senior level Executive Chef to oversee the kitchen for a 5 star Lodge in the Okavango Delta .The role is to support and training on all chefs, assist with special dietaries and ensure high 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 labeling 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
• 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 communication skills to lead, influence, and kitchen staff.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

 

• Ensure your teams are guest focused
• Train all staff members in health and hygiene
• Ensure all your staff are skilled to perform in their areas of responsibility
• Ensure staff attend training workshops and exchanges
• Ensures disciplinary procedures and documentation are completed according to the Standard and Management Policy.

 

KNOWLEDGE REQUIRED:

• Hospitality
• Environment
• The surrounding communities
• The country Botswana
• Company Knowledge

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• At least 3+ years relevant experience as an Sous Chef
• Passion for creating fabulous food

 

The successful candidate should have an enquiring mind, be methodical, pay attention to detail, be creative, show perseverance and patience, ability to work under pressure, have high energy levels, be flexible, have the ability to overcome obstacles and persist with the task at hand, be decisive and adaptable. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for and you are able to relocate, I would love to hear from you.