EXECUTIVE CHEF

Vacancy

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 train 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 & Teamwork

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 Hiccup 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

PHYSICAL REQUIREMENTS:

• Must be able to ascend and descend ladders, stairs and work in confined spaces •Must be able to lift and carry or otherwise move heavy loads regularly/occasionally Must be able to move safely over uneven terrain
• Must be able to see and respond to dangerous situations
• Must be able to climb stairs while carrying loads
• Must be able to work in a seated position or balance
• • Must be able to carry heavy loads 25kg or more

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’ pricing and menus
• 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
• Minimizes spoilage, waste and over production

• Assists in the review, selection, determination 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 endeavor 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.