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Company Info
Afro Ventures Namibia T/A Sossusvlei Desert Lodge
 Farm 41, Vreemdelingspoort, NamibRand Nature Reserve
Maltahohe, KH, Namibia

   063693308
  www.andbeyond.com


Company Profile

Executive Chef

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Number of Positions | Vacancies:

1

Employment Type:

Full time

Occupation (NASCO):

Chefs

Employment Status:

Permanent

Annual Sal Range (N$):

204001 to 252000
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Posted:

2017-01-06

Job Views:

259

Closing Date:

2017-01-24

Enquiries:

Emmeritta Lillo

Email Address:

sossusvlei.admin@andbeyond.com

Telephone:

063- 693308

Fax:

0886551288
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Job | Duty Description:

&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment.  Every single ‘&Beyonder’ makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose ‘&Beyonders’ very carefully – they are the strength and the future of this company.

An experienced Executive Chef is required for this lively, well regarded lodge. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food. But duties also extend to front-of-house and operational issues, including accounting and scheduling. Responsible for all food production including that used for restaurants, bush dining functions and other occassions. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. 

Job Requirements:

ESSENTIAL DUTIES AND RESPONSIBILITIES
 Plans menus for all food occasions in the lodge.
 Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
 Approves the requisition of products and other necessary food supplies.
 Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
 Establishes controls to minimize food and supply waste and theft.
 Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
 Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
 Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
 Attends food and beverage staff and management meetings.
 Cooks or directly supervises the cooking of items that require skillful preparation.
 Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
 Evaluates food products to assure that quality standards are consistently attained.
 Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
 In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
 Evaluates products to assure that quality, price and related goods are consistently met.
 Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
 Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
 Provides training and professional development opportunities for all kitchen staff.
 Periodically visits dining area when it is open to welcome members.
 Support safe work habits and a safe working environment at all times.
 Perform other duties as directed.

EXECUTIVE CHEF SUPERVISORY RESPONSIBILITIES
 Provide, develop, train, and maintain a professional work force.
 Ensure all services to members are conducted in a highly professional and efficient manner.
 Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS AND ABILITIES
 Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
 Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

 


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