Location: Namibia
Salary: R20k per month
This is a live-in permanent role.

Our client seeks an Executive Chef for a live-in role at their Game Lodge based in Namibia.

Requirements:
At least 3+ year’s relevant experience within the Hospitality Industry as an Executive Chef
SA driver’s license essential
Experience in the service industry especially in dealing with guests and staff
Passion for creating fabulous food
Communication skills - with guests and fellow staff members
Standard of your work must exceed the standard of the lodge
Good organisational ability
Lateral thinking ability
Initiative
Must adhere to World Class Hospitality and Service Standards
Honest, have good integrity, proactive and driven person who has career ambitions

Duties:
Kitchen Hygiene standards set
Responsible for training chefs & implementing kitchen standards
Correct chemicals and sufficient cleaning materials to be in stock at all times
7 day Menu set according to Food Styling Guide and approved by the client
Training chef to be called on to do training if necessary
Presentation as discussed and according to Styling Guide
Up to date with What’s Hot & What’s Not for Food
Creative Bush Banqueting according to Food Styling Guide
Proactive Maintenance
Good communications with: All chefs; camp managers; HOD’s, Lodge Manager and suppliers
Good stock controls and stock rotation
Good administration and personnel files to be kept according to Lodge Manager’s requirements.
Responsible for all food orders, storerooms and fridge and deepfreezes
Left-over management: left-overs to be discussed and processed every day
Vehicles and containers transporting food to camps to be spotless
Checklists of all items going to camps in place
All food going out to guests at any time to be checked by chef
Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen
All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
All meals and platters to be put out at last minute – fresh, fresh, fresh!
Quality and quantity of snacks to game drives to be checked
Bush banqueting, drink stops, picnics etc. to have checklists
Canteens organised
Good interaction with Guests, Food Fundi’s and other Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
Good discipline and fair treatment: Exec Chef to be a Role Model
Be aware of & make your chefs aware of special dietary needs Guests