Tuesday, October 11, 2016

Executive Chef Jobs in Tanzania

JOB TITLE: Executive Chef
DEPARTMENT: Food & Beverage Service & Kitchen
REPORTING TO: General Manager
Job Description/Summary: Responsible for leading the Culinary team in the completion of daily work assignments as well as provide vision for the future. Maintains the highest level of Guest satisfaction, other employees support, and financial/operational performance. Provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. Creates an environment of trust and respect through empowerment of the Employees at all levels. Encourages high morale, fosters teamwork and partnering among all team members.

Guest Service:
• Deal with Guests food related queries & comments on timely manner.
• He must be able to entertain guests and inform them about the dish and oversee customer relations
• Reach best quality by keeping Food Cost on line
• Be in the areas of service during mealtimes and banquets, monitoring the product being served.
Human Resources:
• Recruits staff (in liaison with HR Department) while adhering to staffing guide outlines.
• Approve all duty rosters and daily/weekly work schedules in each area of his responsibility.
• Hold regular meetings with heads of sections/units under his responsibility.
• Develop and conduct on the job training for his team.
• Directly supervise the employee’s cafeteria, and be responsible for the product quality being served.
• Modelling performance excellence leadership behaviours fostering an environment of empowerment and partnership
• Promote innovation and change to his team
• Ensure consistent and fair application of disciplinary procedures
• Use appropriate rewards to motivate the team

Kitchen Safety and Security:
• Knows local health and safety codes and regulations that apply to the hotels/Kitchens.
• Recognizes and corrects potential safety hazards in the kitchens, such as leaked gas, fire hazards, spillages, use of knives, etc.
• Ensure Proper food safety and hygienic practices are followed in respect to all operations of the kitchen.
• Monitor/implement garbage separation and disposal procedures
• Make sure your kitchens are clean and free of rodents and pests.

1. Insure that all standard recipes and presentations are in place and are being followed.
2. Daily tasting of food in all preparation areas.
3. Attend necessary departmental and operations meetings
4. Compile new menus/review existing ones to cope with the market situation. Be able to co-ordinate new and revised menus with your outlet chefs.
5. Maintain a healthy communication link with the Food and Beverage office and be ready to help them in any requested manner.
6. Facilities assets management (maintain facilities and equipment in good working order)

Quality Standards:
• He has to see that all the dishes are prepared on time and hygienic conditions and are well maintained
• He has to ensure the quality of the dish before serving it to his guests
• He has to see that all the dishes are prepared on time and hygienic conditions are well maintained
• Develop culinary standards and regularly follow-up to ensure they are consistently followed.

Financial (Budgeting & Cost Control):
• Ensure that financial goals for all outlets are well communicated and achieved
• Prepare departmental monthly & annual budgets and follow-up for efficiency
• Exercise cost control procedure throughout food preparation process (i.e. use of measurements, standard recipes, wastage control, quality checks, etc.)

Additional Responsibilities:
• Any other duties assigned by The General Manager

What kind of Person Required?
• Degree/Diploma in Culinary Arts or relevant field
• +5yrs work experience with any branded 4/5* property
• Good trainer &teamplayer
• Proper knowledge of Food Safety Principles & HACCP
• Previous Pre-opening experience is a plus.
If you find yourself qualified for the post, please submit your detailed resume to Jonathan at recruitment@hospitalityconcepts.co.tz before 15th October 2016.

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