Executive Chef (Suyian Lodge) at And Beyond Jobs In Kenya
Job Description
Key Outputs
Administration
- Responsibility to manage food cost per head per month and per week
- All ordering and purchasing (keeping in mind the remote locations and logistics)
- Have knowledge of products, suppliers, prices and current stock
- Communication with regional chef and procurement manager; local suppliers regarding quality of produce and pricing
- Take responsibility for all food with the assistance of the storeman
- Responsible for co-ordaining stock management and stock take of all food, weekly, with storeman; Management of respective store rooms and deep freezers. working closely with storeman in delivering the best stock control procedures and guest experience
- Maintain good working relationships with suppliers and Arusha Procurement
- Continuously strive to get the best products from local suppliers; assist Procurement with training where needed on quality of food with Arusha procurement if requested
- Strive to procure sustainably and responsibly - within the guidelines set by andBeyond- “know your farmer”; sustainable practices; responsible farming; remembering our ethos and what we stand for; carbon footprint of procured items
- Responsible for stock management and stock take of all food weekly. Manage respective store rooms and deep freezers
- Supervision of kitchen store administrators; improving their skills and knowledge
- Stock takes - monthly
- Monthly report to Chef Trainer on new menus, training and challenges
- Monthly report to procurement manager
- Kitchen rosters and schedules
- Good administration and personnel files to be updated according to Lodge Manager’s requirements
- Kitchen equipment administration - Reporting on broken, unusable and unsafe equipment and training staff to use equipment correctly
- Replacement plan for current and future equipment
- Holding staff accountable for equipment misuse
- Knowledge and understanding of the andBeyond BOPS
Service and Kitchen Management
- Run and supervise all three Kitchens with the aid of junior exec chef (head chef) and senior sous chef
- Have up to date head counts every day by liaising with camp managers and reception to ensure correct amount of food is prepared
- Implement menus according to lodge identity. Create seasonal menus based on guests in house and produce in store
- Have creative flair to be able to implement new dishes as well as improvise on dietary menus
- Ensure all menus are followed and food standard is excellent at all times
- Follow the choice of recipes and train each chef on the proper use of the ingredient
- Check and control all preparation of dishes
- Make personal contact with guests daily, and make sure someone is doing so in all camps
- Continuous encouragement and training of staff to provide the best food experience to guests
- Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
- Manage Kitchen Hygiene - set the example that everyone in the kitchen is responsible for hygiene, safety and cleaning
- Be responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.
- Print recipes for guests upon request and present as per the lodge standard
- Maintain the monthly andBeyond food score and GAS score
People
- Oversee and ensure good communication within your respective teams including morning meetings on daily activities with respective departments within the kitchen
- Continuous training and motivation of all kitchen staff - including on the job training (andBeyond Academy), Overseeing staff administration in conjunction with the Junior - Executive Chef, including - staff roster and leave structure and staff attendance register, staff inductions and filing of all necessary paper work
- Manage staff performance and ensure all staff understand their responsibilities
- Take disciplinary action when necessary as per company policies
- Correct hiring procedures - ensure the right people are in the right positions
- Good interaction/ communication with &Beyond Food Fundi’s : invite feedback; exchange ideas; be suggestion-friendly; share experience
Knowledge Required
- Kitchen management - including kitchen administration, general hygiene and people management
- Budget management
- HR management
Qualifications Required
- Diploma in Culinary Arts or related field
- At least 5+ years Chef Experience required in upmarket hotels or lodges
- International exposure is a plus
- Prior andBeyond experience is a plus
Skills Required
- Excellent spoken and written English
- Computer literate
- Passion for food and the food experience
- Ability to lead a team of people effectively
- Strong management skills, day-to-day, and long term
- The ability to motivate staff to consistently deliver
- Ability to think and act creatively within a team
- Good knowledge of hospitality operations including butler service
PERSONAL ATTRIBUTES
- Patience
- Attention to detail
- Passion for training staff, creating fabulous food, and new ideas
- Good interpersonal skills
- Sense of urgency
- Passionate about guest delight
- Diligence and self-motivation to meet deadlines and keep on top of your job
- Willingness/ability to share information and teach and inspire others
- Ability to adapt and have a sensitivity to the culture of the staff
- Needs to whole - heartedly embody the andBeyond core values as expressed in our mission statement to care for the land, wildlife and people through delivering extra-ordinary guest experiences and leaving the world a better place than we found it
- The successful candidate must be able to work under pressure, have attention to detail, must be accurate, customer focused, and have a positive outlook, excellent team player, committed, hardworking and eager to learn. An understanding of working in remote locations and for long periods of time is essential
- We reserve the right to not make an appointment.
Desired Skills and Experience
- Executive, Chef, Suyian, Lodge,