Executive Chef

Duties and Responsibilities: - Plans menus for all food outlets in the club. - 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. - Take responsibility for the receipt and safe storage of deliveries, checking that goods are correct and of good quality and noting/resolving any discrepancies. - Consults with the Line Manager about food production aspects of special events being planned. - 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. - In conjunction with F&B and 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. - Support safe work habits and a safe working environment at all times. - Perform other duties as directed. Skills: - Excellent cooking skills - An understanding of produce and ingredients - The ability to write menus that are both creative and profitable - Exceptional management skills Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. A professional Culinary Degree from a recognized institution 2. Minimum 6 years working experience in a similar position 3 .Health and Safety Certificate would be an added advantage APPLICATION INSTRUCTIONS: If you are interested please send your application and detailed CV with three(3) contactable references, also indicate your salary expectation. For communication use the following address: Dar es Salaam Gymkhana Club, P.O.Box, 286, DSM.

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