Executive Chef at The Zanzibar Collection ~ Paradaise Today

Executive Chef at The Zanzibar Collection

Operations Management:

Be responsible for all production of food items for guests and staff.
Ensure that all laws, regulations, hotel policies pertaining to the operation of the department are adhered to.
Hold regular staff meetings to keep staff up to date on all aspects of the service operation.
Monitor that that the dinner schedule in terms of menu rotation and food presentation is followed and that no changes are made unless authorized by the directors.
Be knowledgeable about all menus in the hotel and the various meal timings.
Develop and create new menus if requested by the Assistant General Manager/ General Manager.
Liaise with the Assistant General Manager/ General manager on new trends in food production
Ensure that the standard of food production is consistent to ensure that the hotel can continuously achieve maximum guest satisfaction.
Develop and apply standard operating procedures.
Responsible to keep all equipments in good working order.
Ensure that cleanliness and hygiene of the workplace and the staff are of the highest standard.
Conduct daily inspections of all kitchen venues for maintenance needs and ensure that regular servicing of the machines takes place.
Ensure that all daily outlet closure and openings are supervised by a manager.
Implement the highest standards of hygiene in food preparation.
Ensure that all kitchens and storage facilities are spotlessly cleaned during each shift of operations
Implement a clearly established opening and closing procedure.
Monitor breakages and take necessary actions to keep this to a minimum level.
Monitor potential theft and take necessary actions to keep this to a minimum level.
Maintain professional relationships with management, staff and guests.
Duties include interviewing, hiring, evaluating, training and disciplining of staff.
Attend management meetings and convey all relevant information to the Sous-Chef, Pastry Chef and the Specialty Chef.
Maintain and update all necessary internal and external signage.
Ensure that all recipes are correctly filed and properly stored for future reference.
Develop and maintain Kitchen literature, documentation
Responsible for the execution of all functions and special dinners at the resort
Ensure that all reports requested by Assistant General Manager/General Manager/Directors are accurate and submitted in a timely manner.
Go on weekly market survey to obtain the best ingredients at optimum prices

2. Customer Service Management:

Ensure that the best quality service and guest satisfaction are provided and maintained by all staff members.
Meet all guests dining in the restaurants during meal times.
Ensure that all dietary / special requests and honeymooner specials are promptly taken care of. Regularly meet with the Food & Beverage Manager and the Villa Hosts to obtain full information of the guests' needs.
Exhibit a professional attitude, diplomacy and an ability to handle difficult situations.
Anticipate, identify and ensure customer needs so that they are exceeded in the best way.
Develop and deliver credible, competitive, value-plus service to the customer.
Ensure that all guest complaints have been handled efficiently and promptly.
Guide staff to become caring problem solvers, cooperative, accommodating and fair.
Ensure that one expat manager is present during all meals to follow up with all guest comments immediately. If you are able to satisfy a guest request, take action immediately.
Immediately communicate all guest issues to Internal Operations / Assistant General Manager.

3. Store Management:

Responsible for all special items (decorative otherwise) that are locked in the Chef's office and in the operational kitchen store.
Ensure stock levels and items are kept safely, clean under lock and key. Make sure that all items are accounted for.
Manage inventory effectively; follow purchasing standards; ensure compliance.
Conduct a monthly inventory of operating equipment in the kitchen and ensure that all equipment is in working order.
Coordinate with the Food & Beverage Controller for all food orders to ensure supplies and proper storage.
Prepare daily requisitions from the stores and ensure correct quantities are ordered.
Be present at the receiving area when food items are delivered and check quality & quantity.
Participate in monthly stock takes.
Visit food stores daily to monitor what items are in stock and soon to expire.
Liaise with the Food & Beverage Controller in absorbing expiring items and to monitor transfers to the other properties in due time to anticipate losses.
Monitor carefully the Supply Stores for crockery, glasses, plastic, kitchen equipment and alert the management in due time of any items to be ordered from overseas to avoid running out of stock. This includes monthly checking of these stores and giving feedback on the quality of the items purchased to the procurement manager.
• prepare yearly order quantities in coordination with the Assistant General Manager including references if available or clear specs with pictures and measurements if new items

4. Financial Management:

Ensure that Food cost levels are maintained as specified in the budget
Monitor and assist that the food cost is adhered to by liaising with the Food & Beverage Manager and advising the management of possible losses in revenue (ie theft, wastage, etc)
Check the quantity and quality of fruit, vegetables, fish, seafood, meat, poultry to ensure that the hotel receives the best quality for the best price.
Liaise with the Food & Beverage Controller for preparing proper recipe costing for all menu items.
Ensure that each stock take performed by a store keeper is supervised by a supervisor or an Expat Chef
Implement opportunities for managing operational costs and boosting the bottom line.
Follow existing and if necessary develop further procedures for accurate inventory control and monitoring.

5. Human Resources Management:

Follow the duty roaster. Any changes must be approved by the Assistant General Manager.
Assist when necessary which may mean coming in when not on duty.
Assist at the other properties of the Zanzibar Collection if required.
Prepare supervisor and junior staff schedules for an optimal flow of service.
Any overtime of your staff members should be monitored and approved by yourself.
Any absenteeism should be noted down at the beginning of each shift and reported to the Human Resources Manager.
Ensure that a member of the Expat Chefs is present at opening and closing of the outlets, at breakfast, lunch and dinner and during all peak times during the day and organize management responsibly to ensure there is a manager present during less busy times. If a local sous-chef is assigned for opening the kitchen, an Expat Chef must report on duty at the latest at 7.00 am to ensure that the breakfast is ready as per the standards. The responsibility for the breakfast remains in this case with the Expat Chef being assigned on duty and not the local sous-chef.
Ensure that one of the Expat Chefs is present in the buffet area to explain the items to the guests at all times.
Responsible for staff presence and monitoring that the update of the Muster Roll for the junior staff and the supervisors is properly done by the sous-chefs. It must be handed in to the HR Manager every Monday morning.
Demonstrate an exceptional level of professionalism for the staff to emulate.
Ensure that only authorized staff are capable of operating all kitchen equipment (slicing machines, dish washing machine, ice-cream machines, ovens etc) effectively.
Train staff on all aspects of service.
Implement staff training schemes to ensure that the company's objectives and operating standards are achieved
Reinforce English as the official language at work.
Communicate to staff any changes in operational procedures for kitchen operations
Create a motivating environment of sincerity, warmth and fun for staff and guests.
Perform staff evaluation reports requested by the HR department.
Utilize the appropriate disciplinary measures when staff fails to abide by the company rules.
Schedule a monthly communication meeting with the supervisors and junior staff. Ensure that all staff attends.
Adhere to the Manager Code of Conduct
Ensure that the staff adheres to the Employee Code of Conduct.
Ensure that all staff maintains the highest standards of cleanliness and hygiene.
Ensure that all staff is wearing proper uniforms as standardized at the buffets and in the kitchen.
Ensure that kitchen shoes are taken care off, cleaned and properly stored in the lockers. No shoes are allowed to be taken to the staff quarters.
Ensure that no staff is writing on their uniforms or on hotel property.
Be available to interview applicants for your department and to create a data base of potential candidates if there are no vacancies.
Be open and available to staff issues and to communicate these to Assistant Manager/General Manager

6. Safety and Security

To immediately alert the security of any unlawful people entering or activities occurring in the area of Baraza Resort & Spa (front and back of the house).
To ensure that all personnel records are securely stored at all times.
To ensure staff are being checked and are following the appropriate procedures for coming into and departing the hotel premises.
To immediately alert security and management of any missing items from the kitchens
To ensure that all staff is aware of emergency procedures in case of fire or accidents in the kitchen.

7. Reports

The following reports need to prepared on a monthly basis by 5thof each month to the attention of the Assistant General Manager Operations & Administration:
- Feedback on all operational aspects of the kitchen operations
- Feedback on Human Resources aspects and challenges related to kitchen operations
- Evaluation and explanation of the month end food cost
- Inventory report of all operational items

8. Support:

Act as a support to other colleagues by performing other tasks when necessary.
Be flexible with your schedule, supporting the needs of the kitchen department.
- Assist in all areas of hotel operation as requested by management.
- Liaise with all department managers regarding staff, operational issues, standards and all related problems.
- Make sure that any changes in the menus or buffets are communicated to the Food & Beverage Department on due time for them to prepare name tags and print menus.
- Ensure energy is saved (power & water) whenever possible without disturbing the guest experience.
- Maintain peace and serenity throughout all Kitchen outlets front and back of the house at all times.
  - Possess the ability to work without direct supervision.
  - Maintain a positive attitude and contribute toward a quality work environment.
  - The ability to perform other tasks or projects as assigned by hotel management and staff.

9. Other Duties:

COMMUNICATIONS: Attend departmental meetings as required. Ensure to maintain the flow of information to all relevant persons.
GUEST RELATIONS: As assigned and at all opportunities, assists guest directly and indirectly in order to resolve problems and provide them a delightful staying experience in the hotel.
LOST and FOUND: Follow and comply with Lost and Found procedures at all times.
EQUIPMENT CARE: Ensure proper care and maintenance of equipment in the hotel. Communicate immediately any faulty or broken equipment.
GROOMING and HYGIENE: Adhere to specified hygiene and personal appearance standards of the hotel.
TRAINING and EMPLOYEE ACTIVITIES: Attend scheduled training and participate in company-initiated employee activities.
ENVIRONMENTAL AWARENESS: Be fully aware of and comply with the hotel's environmental Policy and established rules and guidelines.

Outlets:

Livingstone Terrace, Sultan's Restaurant, Ocean Restaurant,

Chai Lounge, Ocean Bar, Dahabu Bar, Beach, Room Service, Junior Canteen, Supervisor Canteen, Senior Manager Canteen, Stewarding

Desired Skills and Experience

The Executive Chef is accountable for ensuring that all kitchen operations are performed in accordance with the Baraza Resort & Spa standards of excellence and with a maximum attention to respecting costs, hygiene and equipment while maintaining a positive atmosphere amongst his team.

We are looking for a young executive chef with energy, willing to live a new experience. Is a must to have notions of fine plating.

Salary range: 2400 - 2700 USD Net / month