GROUP EXECUTIVE CHEF

VACANCY 

Namibia Exclusive Group Executive Chef Position:

Employment Opportunity / Job Description
Job Title: Group Executive Chef required for
Luxury Lodge Company

Namibia Exclusive

Requirements.

• Qualified Executive Chef with min 5-10 years experience in similar position
• Can create/cost menus for high end luxury hospitality clients
• Able to recruit and hire staff with limited experience
• Manages all activities in the kitchen, including production, stewarding and management of food production staff
• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen operation
• Assures adherence to the company’s standards of food quality, preparation, recipes, and presentation and the ability to create said standards
• Work remotely
• Assist with initial design and operation of all lodge kitchens
• Display leadership & Team work
• Must work well with all ethnicities, be self motivated and a team player
• Must have strong admin background and be fully computer literate, experience with implementing aspects related to a successful kitchen operation
• Well versed in fine dining ‘modernist’ techniques catering to luxury clientele
• Experience with Haccp maintenance and implementation
• Ability to work under pressure
• Experience with USPH Standards, luxury cruise ship experience beneficial
• Manage food cost and inventory stock to ensure profitable operation
• High written and oral communication skills
• Must be able to communicate with guests as needed
• Utilizes leadership skills and motivation to maximize employee productivity and satisfaction
• Assures proper safety, hygiene, and sanitation practices are followed at the lodges
• Experience with Aquaponic gardening beneficial
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving, and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels.

Preferred Qualifications:

• Diploma in F&B Management + Diploma in Food Prep & cooking + Diploma in HACCP Management

Previous Experience

• Minimum 5-10 year’s experience as an executive chef or group executive chef at a 4-5 star establishment
• International Experience

Duties and Responsibilities

• Develops guest/market oriented menus, and changes menus regularly to reflect local, seasonal and national trends
• Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
• Monitors competitions’ operations, food and menu prices
• Conducts formal tasting as part of new recipe development
• Prepares reports to develop a more informative data base for improved management decision making, and critical evaluation of work activities and preparation techniques
• Minimises spoilage, waste and over production
• Assists in the review, selection, costing, optimization of specifications and pricing of proposed lodge menus
• Works pro-actively to minimize complaints from guests
• Follows-up with Lodge Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality
• Assists colleagues to perform similar or related jobs when necessary
• Maintains company property and reports defective materials and equipment to the appropriate individual
• Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function

Salary: Negotiable based on experience and qualifications

Must have valid & Contactable reference.